Adai is not that common in the Jaffna Tamil cooking. It’s healthier than normal Dosai since different kinds of lentils are used. This is quicker in comparison to dosai because this does not need fermentation.
- ½ cup long grain rice
- ½ cup urud dhal (lentil)
- ¼ cup chana dhal (lentil)
- ¼ cup toor dhal (lentil)
- ¼ cup mung beans (split mung beans – dhal)
- 2 dried red chilies
- Couple of curry leaves
- 1 cup water
- ½ cup chopped onion
- 1 small green chili finely chopped
- Salt to taste
- Oil for skillet
- Sesame seed oil or butter or ghee (clarified butter)
- Wash the rice and lentils and soak in water together for about 4 – 5 hours
- Add rice, lentils and red chili to a grinder/liquidizer and add 1 cup of water and grind coarsely (the batter should be thick – not like the dosai batter). If the batter is too thick and difficult to grind, add little water at time and grind
- Transfer the batter to a bowl and add chopped onion, green chili and salt and mix well
- Heat a skillet or tava and with a paper towel spread some oil on the skillet
- Add a spoonful of batter to the skillet and add about ½ teaspoon sesame seed oil or ¼ teaspoon butter and cover and cook.
- Lift the dosai slightly to check whether the bottom is nicely browned.
- Turn over the dosai and cook the other side until golden brown
- Serve warm with sambar or coconut chutney
- Makes about 8 adai