Adai was a quintessential food when I was growing up, I remember mom and grandma both making thicker style adai’s with a hole in the center. My MIL makes an awesome Adai, Very tasty with lots of tomato ground in. Very tangy. As a child I hated this preferring the much lighter Dosa. However now with more wisdom and in my quest of adding more proteins Adai is my to go food, also the fact that it needs no fermentation and outside temperatures don’t really matter to the finished process I much prefer Adai.
The kids who rarely have eaten a white Dosa know no different, hence they think it is normal to eat green Dosa, red Dosa etc., and think it’s perfectly normal to eat it with potato bhaji too — err red crunchy masala Adai anyone??
I’ve recently started buying soup mix – there are 9 bean, 12 bean, 16 bean etc., combinations. In my opinion this mix is much tastier than the regular chana , urad, dhal , toor dal combo. I get them in bulk in a whole food co-op here and it’s combinations vary making it more interesting as to the taste and color of the end product 🙂
I also use brown rice and quinoa in the Adai simply because it doesn’t alter the taste and so might as well make it healthier.
- 1 cup soup mix ( any no if bean works)
- 1 cup Urad+ chana+ moong+ toor dal ( more of Urad)
- 1 cup brown rice ( or 3/4 cup brown rice + 1/2 cup quinoa)
- Red chili + green chili+ curry leaves+ jeera+ methi+ ginger + cilantro ( any or all of this)
- coconut – optional
- Tomato / spinach – optional.
Soak beans+ dal + rice for few hrs. Drain and grind to a rough paste with the ginger, chillies, cilantro, methi, curry leaves ,salt and if preferred tomato or spinach. make adais or let it ferment. It gives it a slightly sour taste.
- This tastes awesome with Kerala style coconut based potato stew — yes I know weird.
- Peanut Chutney is usually all we can manage though 🙂