Adai has become a very favorite breakfast
at home at recent times. Earlier I very rarely used to make as there were no takers. But ever since the boys returned from my MIL’s home where they spent their summer holidays they started to love this one very much. I asked her to try it out with them as they did not eat any at my place. I thought once they see their cousins enjoying it they might also begin to love Adai and it worked like a charm.
My grandma used to make very delicious adai and she does it differently as well. She used to grind both the rice and dal separately and never fancied the batter made in a mixie jar. The adai used to be so thick and we kids used to munch on it all day long whenever we felt like snacking after playing. I still could not think of a better snack that is highly nutritious for the kids. I just take the short cut and grind everything together.
As the Adai is so full of proteins I knew that the younger kid would benefit a lot from it once he starts to eat it. I don’t have to be the one to explain about its nutritional value.
I do not usually mix the onion with the batter as it becomes difficult to spread the batter on the tawa and also you cannot store the batter to which onions have been added. The batter will begin to get watery as the onions will start letting out water. I normally soak everything by 3 in the evening and grind it after 2 hours and let it be at room temperature till I make the adais for dinner. Any batter left over is stored in the fridge and used for breakfast.
Soak the ingredients.
Grind the batter and make the adai on a tawa.
Sprinkle onions, greens. Let it cook and flip it over and serve hot.
Adai / Murungakeerai Adai
18 – 20
- Raw Rice – 1 cup
- Idli Rice / Boiled Rice – 1 cup
- Tur Dal (Tuvaram Paruppu) – 1/4 cup
- Urad dal (Ulutham Paruppu) – 1/4 cup
- Yellow Moong Dal (Paasi Paruppu) – 1/4 cup
- Channa Dal (Kadalai Paruppu) – 1/4 cup
- Whole dry red chillies – 4
- Green chillies – 1
- Ginger – 1 inch piece
- Cumin seeds – 1/2 tsp
- Asafetida – 1/8 tsp
- Onions, chopped – 1/4 cup
- Murungakeerai / Drumstick leaves – 1 handful
- Salt – to taste
- Oil – to cook
1. Soak together both the rice and all the dals together in enough water for 2 hours.
2. Soak the whole dry red red chillies in little warm water 1/2 hour before grinding.
3. In a mixie jar place the soaked rice, dals, dry red chilli and to this add asafetida, cumin seeds, ginger, green chilli and salt.
4. Using water grind all the ingredients to a thick batter. The texture should be slightly coarse when felt between the fingers.
5. Heat the tawa. Pour a ladle of batter and spread it around. Sprinkle finely chopped onions over it and drizzle 1/8 tsp of oil around and let it cook. To make Keerai adai just sprinkle murungakeerai / drumstick leaves together with onions.
6. When cooked flip it over and let it cook on the other side as well.
- There is no need to ferment the batter and you can use it as soon as you grind the batter.
- Store any left over batter in the fridge and it will stay fresh for 3-4 days.
- Instead of sprinkling onions on the adai, you can mix them with the batter itself.
- You can leave out the raw rice and instead replace with boiled rice itself.
- You can also use grated carrots along with onions and keerai.
- Adjust the chillies used according to your spice level.