How to Make Tasty Adai for Breakfast

Ingredients and recipe to make approximately 6 to 7 adais: 

1 tumbler / azhakku of raw rice 

1/2 tumbler/azhakku of bengal gram

Eight dry red chillies

Asafoetida

Handful of grated coconut

1/2 teaspoon mustard

A tablespoon of finely chopped onions

1/2 teaspoon of split urad dhal

Curry leaves 1 strip

Salt for taste

Soak raw rice in water in the night. Add red dried chillies to the rice in water and soak. In another vessel, soak bengal gram/ kadalai paruppu/channa dal in water. Let both the rice and dal soak overnight for atleast 8 hours.

In the morning, grind the rice with chillies in mixie to rava consistency. Then grind soaked bengal gram to a coarse mix. Mix both the rice and dal batter. Add salt, asafoetida, grated coconut to the batter. In a kadai, fry mustard, onions, curry leaves, and split urad dal. Put this fried mixture into the batter. Mix the batter well.

Now take a tava and use the batter and make adais. Tasty, healthy, and delicious adai is ready. 

You can serve this with any chutney of your choice. Some prefer to have it with milagai podi and ghee. At hotels, adai with avial is famous. 

Note: You can try a variation by adding a handful of different dals like urad dhal, moong dal, toor dal, along with bengal gram. It is more nutritious.   

How to Make Lip-smacking Vada Curry - A side dish for Idli and Dosa

Preparing the baked chana dal mixture:

Take 200 gms (1 Azhakku or 1 tumbler) of chana dal/ kadalai paruppu/bengal gram and soak in water overnight.

In the morning, drain the water, and grind the chana dal as a coarse mixture in mixie without adding water. Add some salt to the mixture.

Place round balls of the ground mixture on the idli baking vessel and bake for seven minutes in pressure cooker without putting lid/weight.

Baked Chana Dal

Note: Some people prefer to fry the vadas instead of baking. But I feel the baked ones taste better. You can try both and decide :)

Other Ingredients:

Onion – 2

Small size tomato - 1

Green Chillies – 3

Ginger-Garlic paste – 2 teaspoons

Mint leaves ( pudhina) – I handful

Coriander leaves (kothammali) – 1 handful

1small strip of Curry leaves

Oil – 3 tablespoons

Cinnamon – 2

Cloves – 3

Cardamom – 3

Bringe leaf – 1

Turmeric – half teaspoon

Fennel seeds ( saunf \ sombu) – 2 teaspoons

Preparation:

Cut the onions and tomato into small pieces. Cut the green chillies, mint and coriander leaves into medium sized pieces.  Pour oil in the pan. Add the cinnamon, cloves, cardomon, bringe leaf, fennel seeds and fry. Put the cut onion and tomatoes and fry. Add ginger-garlic paste. Add mint, coriander, and curry leaves and fry. Add turmeric powder and fry. 

Finally, add the baked dal mix to the pan and fry. Add water till the contents submerge. Add salt and cook till thick consistency. Lip-smacking Vada Curry is ready. Serve hot with dosa or idly.

Cooked Vadacurry