Tamil Nadu Adai is a special type of Dosa made with rice and lentils. This is a protein rich and healthy breakfast option.
This is a no ferment dosa and only requires about 2 hours of soaking time. Once ground into a smooth batter, you can immediately make dosas. However, I always end up resting it for a while as we grind it ahead in the morning for making it for the breakfast and then finally making it.
Adais are the thicker versions of dosas. We like it very thin and crispy, so though traditionally it is thick, all of us prefer thin ones. So how you make it is your choice.
The cup used here is 100 grams. So the total weight of grams is 400 grams and we got about 8 dosas. We are starting week 2 of BM#114 where I will be sharing recipes that Brighten your Breakfast!
Adai makes a healthy wonderful option for breakfast. I have different versions that are frequently made like the Crispy Adai, Coriander Adai, Murungai Keerai Adai, Kezhvaragu Adai, Methi Adai, Mixed Dal Dosai, Kadambam Dosa and Bele Dose from Karnataka
Step By Step Pictures for making Tamil Nadu Adai
Ingredients used to make Tamil Nadu Adai
Adai is made with both boiled rice and raw rice along with a mix of lentils.
Soak the ingredients and grind to a smooth batter. Add water as required to grind to a smooth batter. Adjust the consistency while making the adais.
The other ingredient added to the batter gives a lot of flavour to the Adai.
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