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Wednesday, July 3, 2013

Crispy Adai | Mixed Lentils Crepe

Crispy Adai
Adai is a South Indian crepe prepared with variety of dals and Rice.  It is a protein and iron rich breakfast / dinner recipe.  Usually the adai won't be crisp as the onions, coriander leaves are added to the batter before preparing Adai. As my family loves crispy Adai, I grind onions and coriander leaves also  along with rice and dal. Enjoy the adai with coconut chutney or AvialPlease check below for step by step instructions and pictures for preparing South Indian Crispy Adai.

Soak Time:                  1 hour
Preparation Time:     10 mins
Cook Time :                20 mins
Ready in :                   1 hour 30 mins
Yields :                        20 Adai
Crispy Adai

Ingredients:
Idli Rice
1 cup    
Dals
( Urad dal, Channa Dal,Toor Dal,  
Moong Dal, Green Moong Dal) 
(Ulunthu paruppu, Kadalai paruppu,
Thuvaram paruppu, pasi paruppu
pachai payaru)
1 Cup
Fenugreek seeds
1/2 tsp
Curry Leaves
2-3
Red chillies
3
Cumin Seeds
1 tsp
Fennel Seeds
1 tsp
Ginger chopped
1 tsp
Green chillies
Shallots
Coriander Leaves
2 stalk
Salt

Oil For Cooking Adai
20 tsp


Instructions  :
  • Wash and soak Idli Rice  for 1 hour or as per instructions given in rice bag. In a separate bowl, wash and soak dals and fenugreek seeds for 1 hour.
Crispy Adai Crispy Adai

  • Grind Idli Rice, dals, fenugreek seeds,  curry leaves, Red chillies, green chilly, cumin seeds, Fennel seeds, ginger chopped and coriander leaves in a mixie or grinder or blender by adding enough water. The batter consistency should be similar to dosa batter. Add required Salt to this batter.
Crispy Adai Crispy Adai


  • Heat dosa tava in medium flame. When dosa tava is hot, take 1/4 cup of  batter and spread evenly starting from centre. Pour 1 tsp of Oil on dosa circumference.Close the lid. 
Crispy Adai Crispy Adai

  • Cook for 2 -3 mins till it turns golden colour in some areas . Flip on other side and cook for a min.

Crispy Adai Crispy Adai

South Indian Adai Crepe
Crispy Adai



Tips:
Adjust chilly to your taste.
My mom usually don't grind  coriander leaves and onions. She directly adds finely chopped onion and coriander leaves to the grind-ed batter. 
Cook Adai in medium flame. Adai takes more time to cook than normal dosas.

9 comments:

  1. Nutritious and one of my fvourite adai,inviting.

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  2. Its authentic and great idea how the grinded ingredients has created the crisp. When it comes such inviting adai, I can eat it by it own without the chutney.

    ReplyDelete
  3. Delicious adai, I like that you added shallots and spices in the adai.

    ReplyDelete
  4. very lovely and healthy recipe, love to enjoy it with aviyal :)

    ReplyDelete
  5. Tempting and crispy adai.. My favorite Nithya :-)

    ReplyDelete
  6. Nutritious and delicious !I'll try this out,a small doubt do we need to ferment the batter or can we use it right away ?

    ReplyDelete
    Replies
    1. No need to ferment.. We can use it immediately..

      Delete
  7. A healthy & tasty dish.. A great way to start the day !!

    ReplyDelete
  8. It is a very good idea to grind onions and coriander leaves to get the paper adai, my mom used to make thick adai!
    This one looks crispy and perfect. Never had adai with avial, i should try!!

    ReplyDelete

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