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Thursday, January 6, 2011

ADAI / ADAI AVIAL / ADAI BUTTER

I make two types of adais , one is softer which my mother taught me and the other is crispy which is my mother-in-law's method. The method of cooking is same for both the adais, but the ingredients differ. Both the adais have a nice aroma.

Type 1: SOFT ADAI
This adai will be slightly softer and elderly people prefer this.

INGREDIENTS:

Idli rice - 2 cups
Raw rice: - 1/4 cup
Toor dhal - 3/4 cup
Gram dhal - 3/4 cup
Urad dhal - 1/4 cup
Dry red chillies - 10 to 15
Grated coconut - 1/2 cup (optional)
Curry leaves
Hing
Salt - as per taste
Oil

Type 2: CRISPY ADAI
This is everyone's favourite in my in-law's house.

INGREDIENTS:

Idli rice - 1 cup
Raw rice: - 1 cup
Toor dhal - 3/4 cup
Gram dhal - 3/4 cup
Urad dhal - 1/2 cup
Dry red chillies - 10 to 15
Grated coconut - 1/2 cup (optional)
Curry leaves
Hing
Salt - as per taste
Oil

METHOD:

Soak rice separately & dhal alongwith red chillies separately for 2 hours. Drain the water and grind dhal to a coarse paste sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). Grind rice separately to a fine paste. Combine both the batters, add salt and mix well. The batter should be slightly thicker and coarse.

In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook till golden brown and crisp and turn to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, or any chutney of your choice.

29 comments:

  1. This is my fav anytime...u give me adai 3 times a day I can have it, luv it so much. Ur version sounds and looks tasty, I prefer the crispy adai

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  2. Like the recipe for crispy adais. would love to try the combo.

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  3. Can I have that plate?...so tempting Shanti..looks tasty!

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  4. hmmmmmm! adai is our hot favourite made atleast once a week.your version looks tempting.

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  5. Soft and crispy adais are my anytime favourite, antha plateaa yedukalama??..

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  6. yummy looking adai...soft and crispy versions...both works for me...thanks for sharing.
    Reva

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  7. Perfect Adai Shantiji.... I like crispy the most!!!

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  8. I love the crispy version,my mom's style, have not tried the soft version yet,looks very tempting!

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  9. Ur version looks delicious. i dont add coconut. will try next time :)

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  10. I loved both versions, Shanthi.Shall try soon...

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  11. both versions look wow, my fav is the softer ones !

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  12. Both the versions are excellent. Looks delicious.

    Deepa
    Hamaree Rasoi

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  13. Olá, amiga!
    A receita é maravilhosa... a cor, a textura... parece tudo de bom mesmo!!!
    Bom fim de semana! ♫♫
    Beijinhos °º
    Brasil•*• ♫° ·.
    ♫♫°
    °º♫

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  14. Both the versions of Adai sounds delicious..Have to try the crispy ones..Adai with jaggery is one of the best combos.

    Gayu
    http://ensamayalarangam.blogspot.com

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  15. Santhi,
    I was reading your other blog-"Iyengar's cuisine"..Love what I have read so far..getting early and then preparing yourself for the Puja etc..I was about to comment on that but I guess comment is disabled there so wrote it here hope you dont mind ..Seriously we need some more info like that on traditional Indian cuisine form any part of India..great work there :-)..and the adais looks so delicious..keep up the good work..hugs and smiles

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  16. Hi Shanthi,
    It's great to meet a new foodie friend in the new year.Wish you a very happy and prosperous New Year 2011!
    Both the adai are delicious but I will love to go for the crispy one!
    I hope we will have a long delicious journey together!
    Your friend always
    Sutapa

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  17. These both sound delicious. I would love to try them sometime:)

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  18. I love both the variations,crispy & soft.Excellent recipes :)!!!

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  19. Shanthi i would love to have the soft version.
    Please do collect an award from my space

    http://veenasvegnation.blogspot.com/2011/01/another-award-and-i-am-tagged.html

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  20. Love the crispy version more... delicious adais.

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  21. I like the crispy version :) amma started making it recently and I have become a fan of it :)

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