Adai – avial one of the best combos available in tiffin items. Adai is the lentil dosa prepared with rice, toor dal, channa dal along with urad dal, and spiced up with chilies. I like to eat these lentil crepes with honey and my husband with jaggery and ghee. No matter what your side dish is, adai is yummy and healthy by itself. It belongs to the dosa/crepes family, and it includes toor dal and chana dal, making it comparatively healthier than dosa.
Ingredients:
Idli Rice – 1 cup (I have used basmati rice and also regular raw rice) :-) It comes out well. Toor dal – ⅓ cup Urad dal – ⅓ cup Chana dal – ⅓ cup Dried Red chilies – 3 Green chilies – 2 Salt as per taste Coconut ⅓ cup (optional) Curry leaves – 1 strand
Procedure:
Soak the rice, dhals along with the chilies for 4 to 5 hrs. Grind them coarsely. It should not be as smooth as a dosa batter. Adai batter doesn’t need to be fermented; you can make adai right away. Add salt, coconut and curry leaves to the batter. Make adai in the same way as you make dosa. (The batter should not be as watery as dosa. It should be a little thick)
Cheese Adai:
I also make cheese Adai for the kiddo. I sprinkle cheese on top of it. Yummy kids friendly cheesy adai is also ready.
Recipe Notes:
Adjust the spices and salt as your taste. You can use onion along with coconut or skip coconut and add just onion.
Serve hot with avial or honey or jaggery or with chutney. And with leftover batter, you can also make delicious pakoras and vadai.
📖 Recipe
If you’ve made these savory lentils crepes, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!
