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Articles: Recipes | Adai (Kerala)
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| Ingredients: | | | | | Raw Rice | : | 1½ cups | | | Red Gram (Tuvar Dal) | : | ½ cup | | | Bengal Gram | : | ½ cup | | | Black Gram (Dehusked) | : | ¾ cup | | | Asafoetida | : | a pinch | | | Red Chillies | : | 2-3 | | | Curry Leaves (Chopped) | : | 1 tbsp | | | Salt | : | to taste | | | Butter | : | as required | | |
| | Preparation: | | | | Wash and soak rice and grams together in enough water for 2-3 hours. Soak red chillies and asafetida in just enough water separately. | | | | Drain the gram-rice mixture and grind along with chilli mixture into a coarse thick batter using water as necessary. Add chopped curry leaves and salt to the batter. | | | | Heat a cast iron skillet on a moderate stove. Pour ladle full of batter in the center of the greased skillet and spread it to a thick dosa shape using the back of the ladle. | | | | Cook till the top looks dry, wait another and flip to cook the other side. | | Transfer the adai onto a plate and serve immediately dotted with butter. |
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