This is the only salty dish prepared for Karthikai. Adais are a family favourite for breakfast…extremely filling and wholesome, not to forget the richness of proteins they benefit you with!
Soak the following for 6-8 hours:
If you notice, each ingredient is half of the previous ingredient, so that makes it easy to remember the proportion.
- Rice – 4 measures
- Channa Dal – 2 measures
- Toor Dal – 1 measure
- Urad Dal – 1/2 measure
Other ingredients for the batter:
- Red Chillies – 3-4 nos (adjust to suit your taste)
- Green Chillies – 2-3 nos (adjust accordingly)
- Curry Leaves – a sprig (finely chopped)
- Pepper corns – 1 tsp
- Grated Coconut – 1 – 1 1/2 cups (or from half shell)
- Asafoetida – 1/4 tsp
- Salt – to taste
- Grind the rice to a coarse paste along with the red chillies, green chillies and pepper corns.
- If you’re using a grinder, add all the dals and grind for 3-5 minutes to a coarse mixture. (If you’re using a mixer, grind the dals separately and add to the coarsely ground rice mixture).
- Transfer the batter to to a deep vessel.
- Add the asafoetida and salt and allow to ferment overnight. (If it is during summer, or if you live in a hot/humid place, you can add the salt in the morning just before preparation in the morning).
- Add the chopped curry leaves and grated coconut just before preparation.
- Using a deep ladle, pour the batter onto a hot tawa/griddle and cook both sides (use oil) on a medium flame.
- Serve hot with freshly churned, home-made butter or tomato ketchup. Some people even like to have adai with jaggery pound into small pieces. You call the shots!