ADAI

                     We also call it as “orappu adai”(spicy-hot  adai). My mom’s sister’s(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 set”…which gushes water for the garden and we used to go and take bath in it…We think that as a mini waterfall and used to enjoy a lot. We used to take bath for hours and hours…I 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 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 lot…She just makes perfect tasting Adais, crispy and soft too(mean not hard),with lots of shallots/small onions..She never makes Adai,if there’s 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.

Ingredients:

Raw rice,Idly rice	1 cup each
Channa dal/Kadalai paruppu	1/2 cup
Toor dal/thuvaram paruppu	1/4 cup
Urad dal/uluntham paruppu	1 fist full
Moong dal/paasi paruppu	1 fist full
Small onions/shallots,chopped	3/4 cup
Coriander leaves chopped	4-5 tblsp
curry leaves	2 sprigs
Asafetida	1/4 tsp
Red chillies	15 nos.
Salt	to taste

Method:

1. Soak rice and dhal separately for 2 hrs. First grind rice with red chillies to rava consistency.
2. Then grind dhal coarsely,lastly add asafetida,salt and mix well and set aside.
3. Just before making adai,add the onions,coriander,curry leaves and mix well.The batter should be thicker than our idly dosa batter.
4. Heat the tawa and spread little oil  and spread the batter as thick adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime.
5. Turn over the adai and cook the other side too till golden brown.

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! 

You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand. Also can add drumstick leaves to this Adai! Don’t 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.

Technorati Tags: Adai,adai recipe,adai dosa recipe,adai dosai