One thing that every south Indian would swear by is Adai. It is a type of Dosa, like a crêpe but only little thicker. It is made using a combination of rice and lentils. The type of lentils, amount varies from house to house - but what remains is that the taste of any version is amazing, filling and nutritious. Being heavily dependent on legumes for our diet, this Adai bespeaks of that lentil need. Since they are heavy on protein and are made little thicker, they fill one up faster and you could get full, say with 1-2 Adai's!!!
They go well with many side dishes - be it Chutney's or the classic Avial.The prep time is not much either. I don't have any standard recipe nor does my mom. We change and eyeball ingredients but Adai is one of those easily forgiving dishes - any variation work. The one below is one I use, to incorporate more lentils in our diet. If you have diabetes or cholesterol, just skip the coconut and you are good to go :)
Clean the rice and lentils with cold water and then soak them together along with red chillies for 2-3 hours until most of the water is soaked up by the lentils and they look softer.
Thanks for this wonderful recipe. Adais made, looked & tasted as delicious as these pictures uploaded. Each step and ingrediants were specified quite clearly and hence the batter & the adais fried looked just the same.
Since I didn't have par boiled rice used a small hold of cooked raw rice , that is the only change I made..and the adais were perfect.
Not necc. Just replace it with regular. It will work :)