This is a wonderful recipe I learned from my fil. I keep making it so often these days that I am sure to hear the words "Stop" soon from my hubby who is very well aware of my repetitive cooking when something comes out well:)) .......But iam trying to avoid it by making some variation when I make the adai. When I first heard about adai from my father-in-law I used to think its something we make using coconut and jagerry filling and a rice paste covering in plantain leaf. But I was wrong. It was then I realized the differences in the meaning of words used in different parts of kerala. Towards the north (Ernakulam-from where I am) adai is meant to be a sweet similar to kozhukatta, but different in shape and the way it is cooked (its covered in a plantain leaf for cooking). Towards the south (Trivandrum- from where my husband is), it is a dosa made from lentils and rice and the wonderful thing about it is , it doesnt require fermentation. It just requires the lentils and rice to be soaked in water overnight. So I am very glad that I can make it in US during winter too!
Here is the recipe:
To soak overnight (Update: One of the readers pointed out that it is enough to soak for an hour, which might also work, I would give it maybe 2 - 3 hours just to ensure that all the lentils and grains have absorbed water well) :
Thuvar dal - 1/2 cup
Channa dal - 1/2 cup
Urad dal - 2 tablespoons
Raw rice - 1/2 cup
Boiled rice or Idli rawa - 1/2 cup
Red Chilli - 7 nos or according to taste
Turmeric - a pinch
Methi seeds - one teaspoon
Grind these together the next day together with enough water to make a very smooth batter (just like dosa batter). Usually adai is not prepared like dosa (its thick and the contents are not ground to a smooth paste), but this is my fil's version and I liked this one better :) . Add salt to taste and some asafoetida powder to enhance the taste. Mix well. You may let it sit for like 15 -30 minutes or more so that the batter turns a little bit sour. Start making dosas or you can store this batter in fridge for upto a week (though in my house it doesnt last that long as it gets over long before that ;)) . I make the dosa very thin and crisp , coz thats how we like it. I also made masala dosa with this batter and it was lovely. Usually adai is served with aviyal, but I made a chutney with garlic and onion. You can serve it with any other side dish also like sambhar, chutney, pickle, dosa podi.