Adai is one of the favourite south Indian recipes which is rich in carbohydrate and proteins. It can also be made more nutritious by adding vegetables.

Adai -Procedure
Ingredients

Boiled rice - 1 cup
Chenna Dhal – 1/2 cup
Thoor Dhal – 1/4 cup
Urud dhal – 1/4 cup
Red chillies – 16 Nos (green chillies can also be used)
Salt – 2 tsp
Asofoetida – 1/2 tsp
Coconut, ginger – 1 cup, 1 inch long ( optional)
Curry leaves
Procedure

- Soak the boiled rice for 3 hours and the all the dhal for 2 hour separately.
- Drain the water and grind the dhal coarsely. Also grind the rice not into a very smooth batter but little bit coarse along with chillies , asafoetida, coconut and ginger. Only then you will get a very crispy adai.

- Heat a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and roast both sides till it becomes golden in color.

In general many people like to add finely chopped onion and coriander to the batter. This makes the adai more tasty.

It is better to add ginger because adai preparation involves more usage of dhal.

if you are a vegetable lover then you can even add finely chopped cabbage, grated potatoes, murungai keerai (drumstick leaves) to the batter.

PARANGI ADAI

I devote this preparation to my grandmother from whom I learnt .

All you have to do is prepare the adai batter. Finely chop the Illam parangikai (yellow pumpkin) . Mix with the batter and make the adai dosa. It is will be very tasty.

Adai can be served with pure coconut chutney , tomato ketchup, jaggery and butter ( butter must be fresh) or any pickle like Mangai thokku or tomato thokku. But of all the best combination for adai is aviyal ( made from mixed vegetables ).

Command your kitchen by providing variety but healthy food to your family.