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.
PIN This for later!
Adai Recipe | How to make Tamil Nadu Adai
- 1 cup Rice boiled
- 3/4 cup Rice raw
- 3/4 cup Chana Dal
- 3/4 cup Urad Dal
- 3/4 cup Toor Dal
- 5 no Dry Red Chilli
- 1/4 tsp Asafoetida / Hing
- 1 tsp Cumin Seeds / Jeera
- 10 nos Shallot / Sambar Onions
- Handful Curry Leaves
- Salt to taste
- Cooking Oil for drizzling over the adai
How to make Tamil Nadu Adai
- Wash the rice and lentils, change the water a couple of times.
- Soak the rice and lentils in a bowl for 2 hours.
- In a mixer jar, take the peeled onions, cumin seeds, curry leaves, dry red chilies, and pulse it for a couple of times.
- Then, drain the water from soaked rice and lentil and add to the mixer jar.
- Pulse it well and then grind to a smooth paste using water.
- Transfer to a bowl, add salt, hing and mix well.
- Heat a tawa and grease with cooking oil. Pour a ladleful of batter and quickly spread as a disc.
- Drizzle oil over it and cook till the adai is cooked well.
- You can either make thick dosas or thin dosas.
- Serve with coconut chutney, spice podis.