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Thursday, 12 November 2009

My mom and granny prepares adai bit differently from others. Instead of flattening the adai batter on a banana leaf and transfering to dosa pan, we pour a laddel ful of batter in a deep kadai and cook on both sides until golden brown and crisp. In this method the adai will be more crispier on the outer surface and soft, moist inside. I have not seen this kind of adai prepartion anywhere even at hotels. We prepare adai in two ways in the first method we add chopped onions and green chilly and in the seconed method we use garlic, red chilly and coconut. The second method had always been my favorite. Here i am posting the second method of adai preparation.

Idly Rice or Ponni Rice-2Cups
Bengal gram/ Kadalai Paruppu-1/2cup
Toordal/ Thoovaram Paruppu-1/2cup
Urad dal-3tbsp
Garlic cloves-7( can be + or - according to taste)
Whole red chilly-7( can be + or - according to taste)
Coconut shredded-1/4cup
Salt to taste

Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly. Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours. After 2 hours, heat 1-2tsps of oil in a kadai on high heat. Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side. Remove the lid and turn the adai on the next side and cook without the lid( each adai will take about 3-4 mins). Cook on both sides until golden brown and crisp. Serve hot with Avial or with Jaggery and Butter. The above quantity will yield about 8 to 10 Adai.


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