Adai

Adai is an awesome dish. It's rich in protein and really tasty as well. I'm posting the base recipe for adai here. This recipe is different from some of the other adai recipes because it the ratio of the dals vary. My mother-in-law gave me this recipe sometime back and when I tried it, the adais really came out great. I also came to know that my mom also uses the same recipe for making adai especially when all my aunts use a different one ;). My mom did tell me that adding extra channa dal makes the adai a lot more tastier.

Ingredients:

1 cup boiled rice (puzhungal arisi)
1/4 cup ponni or sona masoori raw rice (optional)
1/2 cup channa dal
1/4 cup toor dal
1/4 cup urid dal
2-3 dry red chillis
pinch of Asafoetida
handful of curry leaves
1-2 tsp salt

Directions:

1. Soak all the rice, dals and chillis together for about 3 hours atleast (the longer they are soaked, the softer the adai is). Whenever you soak dals make sure to add just enough water so that the water level is just an inch above the dals. This way you could avoid draining out water later on and compromising the flavor.
2. Now grind the soaked mixture, with asafoetida. Coarse grinding is enough
3. Now add salt and chopped curry leaves to the mixture. Adai batter is ready now and you can even store it for making adai later. Remember to store the batter in the fridge.
4. After grinding the batter, when you choose to make adai, all you need to do is take this ground batter and spread in a tawa like dosa and pour a little oil around the circumference. Most people would make a small hole in the middle as well and pour a little oil in it to make the adai more crispy.

Note: The recipe given above is just a base recipe, you could enhance it by adding chopped plaintain flower or drumstick leaves.