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ADAIRECIPE|BREAKFAST/DINNERRECIPES|RAK'SKITCHEN
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Wednesday,August26,2009

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ADAI RECIPE | BREAKFAST / DINNER RECIPES

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Raks anand
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Paneerrecipes

We also call adai as orappu adai(spicyhot adai). My moms sisters(periyamma) place is

very much famous for Adai . That place is famous for guests.I mean,always somebody will be visiting their
home
.If no body is there,neighborhood friends/relatives atleast will come over for lunch/dinner. Its
basically a village,so almost the area have more of their relatives only. so the house will always be in a festive
mood
.
And if somebody visits their place,if they come to know,they will soak for Adai! But trust me
they make the best Adais . May be thats what they call graamathu kaimanam. When we were kids,we long
to go there for vacation, for those greeneries where ever we look,a house by itself is like a marriage
hall,innocent people.and the most important reason is the bore setwhich gushes water for the garden
and we used to go and take bath in itWe think that as a mini waterfall and used to enjoy a lot. We used to
take bath for hours and hoursI will be mostly accompanied by my cousin Priya,my close friend those days she
too is of my same age so we used to be thick friends. All those days are full of laughter,happiness and we

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never close our mouth

.
My mom makes equally tasty Adai,which I am still struggling to get. My MIL makes a slightly
different version,but some how,I love this one a lotShe just makes perfect tasting Adais, crispy and soft
too(mean not hard),with lots of shallots/small onions..She never makes Adai,if theres no stock of
shallots/small onions. And also she makes thick,how an Adai is meant to be. We always grind rice and dhal
separately, dhal being ground coarsely. As far as I know,if we grind rice and dhal together,and a bit smooth
and make it thin then its called adai dosai. But we all like the Adai version better. You can see a beautiful
Adai dosai here.

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Adai recipe

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Recipe Cuisine: Indian | Recipe Category: Breakfast

Prep Time: 3 hours soaking | Cook time: 4 mins per adai | Makes: 20 adais

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Ingredients

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(33)

Raw rice,Idly rice

1 cup each

Channa dal/Kadalai paruppu

1/2 cup

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1/4 cup

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1 fist full

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1 fist full

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Small onions/shallots,chopped

3/4 cup

2013 (154)

Coriander leaves chopped

45 tblsp

curry leaves

2 sprigs

Asafetida

1/4 tsp

Red chillies

15 nos.

Salt

to taste

Method
1. Soak rice and dhal separately for 3 hrs minimum or more. First grind the red chillies with salt,
asafoetida and then add rice.

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2. Grind it to a coarse paste (little more finer than ceroti rava). Add dal. Use the pulse,inch or juice

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METHOD
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option to grind this dals coarsely. Make sure to wipe the sides and lids for even grinding.

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3. This should be more coarse in texture as shown in the picture. Mix both the ground items well and set
aside. You can keep upto 34 hours, or even make immediately. But standing time yields better result.

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4. Just before making adai,add the onions,coriander,curry leaves and mix well.The batter should be
thicker than our idly dosa batter. So adjust water as needed.

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5. Heat the tawa and spread little oil and spread one laddle full of batter as thick adais,make a small
hole in the middle and again pour little oil around. Let it get cooked for sometime.Turn over the adai
and cook the other side too till golden brown. (you can cook covered with a lid, before flipping )

Notes

You can add 23 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped
spring onions ,if you have any in hand.
Remember, small onions tastes best, so use lots of onion and if possible fully small onions, if lazy
or dont have in stock, mix both and make. More the onion in the batter, more tasty the adai gets.
Ifoundthat soaking for 3 hours or more gives you best results.
Also can add drumstick leaves to this Adai!
Dont be stingy in asafetida and also adding oil to the adai,once in a while its okie right?

We usually grind in early evening and make adai in night for dinner.
These adais are crispy outside and soft from inside and has an awesome texture as we grind it coarsely.
Enjoy with your favorite chutney or avial which is said to be the perfect combo!

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Technorati Tags: Adai,adai recipe,adai recipe raks kitchen,adai recipe rakskitchen

Posted by Raks anand

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Labels:BREAKFAST/DINNER,DINNER

60 comments:
Anu 26/8/09 07:41
Wow super adai. Mouthwatering.... Looks so yummy and delicious..
Reply

A 2 Z Vegetarian Cuisine 26/8/09 08:42

Looks delicious, I always grind the rice along with the Paruppu coarsely. Nice tip on grinding the rice
smooth, would love to have it with Jaggery & Ghee.
Reply

jeyashrisuresh 26/8/09 09:18

i made it yesterday only. Even my mom never makes if there are no small onions at home.I add a small
cup of finely chopped cabbage to it and it also enhances the taste.
I still remmber my childhood days,my grandma used to make adai,keeping the gas stove on the floor and
very took lot of time to make a adai.oops heavenly taste.
Reply

jeyashrisuresh 26/8/09 09:18

pictures super.
Reply

LG 26/8/09 09:38
Tempting Pictures Raji..slurrp..I am hungry again
Reply

Home Cooked Oriya Food 26/8/09 10:16

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Awesome... Love it...
Reply

Pavithra 26/8/09 10:41

Mmmmmmm i love adais so much looks so tempting.. I love your step by step pictures always,.
Reply

Pari 26/8/09 12:19

Picture perfect Adai dear Raks. I too have some soaked chana dal, will make an adai I guess..hehe!
Reply

sowmya 26/8/09 12:21

our favourite at home...looks very tempting..have never tried adding shallots ..sounds good..
Reply

Chitra 26/8/09 13:08

I make it a bit different , my mom's method.I dont add urad & moong dal..will try once :) nice clix :)
Reply

Sireesha 26/8/09 13:09

Mouthwatering Adai:)
Reply

Nags 26/8/09 13:10

isn't this absolutely yummy with aviyal? i love the version they have in grand sweets!
Reply

Sushma Mallya 26/8/09 13:52

Loved the step by step pic as usual...really looking good esp the colour of it...
Reply

Priya 26/8/09 14:03

Adai looks delicious...orappu adai makes me hungry yaa..
Reply

Valarmathi 26/8/09 14:05

Looks super and yummy.
Reply

Jaishree 26/8/09 14:24

Looks delicious..i made it yesterday only.Awesome step by step pic!
Reply

Sush 26/8/09 15:23

visit to villages during childhood days was a pure bliss. You have written about that village so well that I
could visualize it.
Coming to adai, it is very well explained. I shall try your version for sure.
Finally, awesome pictures.
Reply

Priya Narasimhan 26/8/09 16:39

the photos are awesome..i too love to have it with jaggery and ghee. :)
Reply

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lata raja 26/8/09 19:14
True thick hot adais where the dollop of ghee is just melting and the jaggery melting in the heat has no
comparison.I'm drooling.
Reply

Sailaja Damodaran 26/8/09 19:37

nice click....tempting
Reply

srikars kitchen 26/8/09 19:56

Wow.. Mouthwatering Adai.. i always gring the rice along with dhals,next time i will try ur method.thxs
for the info..
Reply

rekhas kitchen 26/8/09 21:02

I always like to have karaAdai with jaggery nice tip and beautiful pic.
Reply

indosungod 26/8/09 21:03

Lovely lovely adai. Villages are the best places for food, relatives and a very very happy life.
Reply

Mangala Bhat 26/8/09 22:05

Looks Awesome ! Thanx for sharing da!
Reply

Shri 26/8/09 22:07

Excellent Adai!Great Picture:)
Reply

Gita 26/8/09 23:16

Love the color of the adai...looks so crispy and delicious..this is my hubby's fav :)
Reply

Mandira 26/8/09 23:18

that's one delicious plate, yum!
Reply

jayasri 27/8/09 01:03

Now this is too bad, my mouth is really watering, i am feeling hungry all over again, i showed your
photo's just now to hubby, he loves them, he just said, thumba divsa aaythu naavu maadona (it's been
long time we will also make it ) they are delicious, lovely photos as usual dear, my mom used to grind it
smooth but, MIL doesn't like it that way, i mean hubby's whole family want it coarsely done, i use mint,
coriander, onion, curry leaves finely chopped with grated coconut sometimes with it.
Reply

priar's, 27/8/09 02:09

Wow...mouth watering adai...i hubby likes but twice i tried and ended up in a mess:))
Reply

raaji 27/8/09 07:01

hmm never tried this before...
I have a small doubt raji...i would like to send few recipes for your event...but i dont have a software to
create a collage of all the pics...if its fine with you can i send you those individual pics and maybe you
can create a grouped pic...
Reply

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Hema 27/8/09 07:46
Looks yummy dear.. It looks very crisp.. You have added all the dhals, very nutritious. Will give it a try..
And awesoem pics as usual
Reply

Priti 27/8/09 12:49

Looks delicious ...nice click
Reply

27/8/09 20:05

...

.
.....
Reply

Kitchen Flavours 27/8/09 20:18

Oh wow..so many dal make it healthier and yummier.....drool worthy pics....
Reply

Kamala 28/8/09 01:31

nice shots we also use to call this as orappu adai. good with jaggery too
Reply

Hari Chandana 28/8/09 14:04

Lovely color..looks very tempting.. mouthwatering clicks
Reply

Bharathy 28/8/09 23:42

Varra varra recipes akattum pictures akattum melum melum sooper ave poikitteyirukku.. :)
Reply

notyet100 29/8/09 01:20

i guess i will mke this for tomorrows breakfast,..
Reply

Mythreyi Dilip 29/8/09 04:16

Super recipe yaar. Looks hot and delicious, nice click!
Reply

Viki's Kitchen 29/8/09 10:22

Adai looks so crispy n delicious. My all time fav:)
Reply

Vijitha Shyam 29/8/09 15:38

I made adai n aviyal last weekend . Its lying in my drafts.
Your look brillaint. Crispy nice adai.
Reply

LORANDI 31/8/09 01:25

Strayed into your blog by chance. Wonderful discovery for me !....Urad dal in adai is new to me. I too add
carrot,cabbage,onion etc to make adai more tempting.
Reply

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Divya Kudua 31/8/09 18:13
I have heard so much about the Adaiaviyal combo,but haven't tasted it yet.You have explained the recipe
so well..I might just give it a try!!
Reply

parameswari 30/10/11 00:26

Hi mam....it is yummy. since two days i am browsing only your web site, all the recipes are very very
good. The method is like my mom's cooking. i like it very much. Parameswari
Reply

parameswari 30/10/11 00:37

your recipes are yummmmmmmmmmmmmy and deliiiiiiicious. superb photos...........
Reply

parameswari 30/10/11 00:37

your recipes are yummmmmmmmmmmmmy and deliiiiiiicious. superb photos...........
Reply

RAKS KITCHEN 30/10/11 09:05

Thank you so much Parameswari :)
Reply

kanchana 5/1/12 19:54

hai rajji i tried this adai this is really delicious
Reply

Gayathri 19/2/12 17:38

does this recipe call for 2 cups of rice??? 1 each of raw rice n idli rice??
Reply

RAKS KITCHEN 20/2/12 08:38

Yes gayathri, 1 cup each, so 2 cups of rice.
Reply

Raaz 15/5/12 05:00

i usually search for recipes through google images. and I have to tell u ur adai pic stood out of the crowd.
gr8 fotos.
Reply

Salasa Raman 18/1/13 06:30

Your recipes and pics are awesome. We make Adai too. But with toor dal and channa dal proportion
reversed.. Also we ferment it like we do the dosa batter. The raw smell of Dals in the Adai won't be
there.
Reply

nalini vijay 8/2/13 16:07

hai madam what is fist full
Reply

nalini vijay 8/2/13 16:12

hai madam what is fist full
Reply

RAKS KITCHEN 8/2/13 18:15

Hi, if you take the ingredient in your hand and close, it's fist full.

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Reply

Indumathi Panneerselvam 13/6/13 22:59

Tried this today , awesome texture it had . Thanks Raks for all ur recipes !!
Reply

Sobiya Khan, Nagpur 12/9/13 15:30

Dear Raks nice recipe, I hav a doubt as m bit unfamiliar with South Indian food, Do tell me what is the
difference between raw rice and idli rice? Can I make ths recipe using the plain raw rice we use for our
day to day cooking? Awaiting ur suggestion..Thx in advance...:)
Reply
Replies
Raks anand

12/9/13 22:04

Raw rice is what we cook for eating. Idli rice will be more short and parboiled rice which
cannot be cooked for our lunch. Only used to make batter for idli and dosa. Uncanny sure
replace it with any eating rice like raw rice or parboiled rice. You can ask for idli rice in any
South Indian shops.
Reply

Ria Madhuri 20/5/14 14:10

1 cup is hw many grams
Reply

Ramanathan S 12/10/14 01:07

Looks amazing.
Reply

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