Adai is a popular breakfast snack or tiffin from the cuisine of Tamil Nadu. A mixture of various dals soaked and ground together with rice and spices to create a batter, that is cooked into thick pancakes. It is a very simple recipe yet very delicious, healthy and nutritious. This dish is commonly known as Adai Dosai in southern India and is served with coconut chutney.
Adai is a very filling and satisfying dish which keeps your day going. It tastes very good all by itself but when has with avial it has a heavenly and pleasant taste. Adai is made of four healthy lentils like the channa dal, moong dal, tur dal and urad dal, spiced with red chillies, fresh peppercorn, flavored with ginger pieces and curry leaves. This delicious crepe is quite a heavy dish and one cannot eat more than 2 or 3 crepes at one time.
A cereal grain, Rice is a seed of grass species. White rice and Brown rice are world’s wide production. It plays major role in many dishes like biryani (with fish, meat, egg), fried rice, bread, soups, veg rice, curd rice, rice payasam and many more. South Indian meal is incomplete without rice. Rice supplies a large fraction of energy needs and forming an outstanding proportion of other nutrients diet.
Dal is one of several popular ingredients, generally available in each and every house in South Asian countries. Dal is a preparation of pulses that have been removed of the outer shell and split. There are lots of verities of pulses in India & Pakistan. Such as Toor dal, Moong dal, Masoor dal, Chana dal, Urad dal and many more. These dals or lentils used to make thousands of mouthwatering dishes for all-time meals- Breakfast to Dinner. Some of the amazing dishes are Urad dal ladoo, Dosa, Boondi ladoo, Mysore Bajji, Vada, Kheema channa dal, Tangy curry kata meeta dal, Palak moong dal fry, Moong dal pakoda, Moong dal halwa, Hyderabadi Khichdi, Dal makhani and lot more..
Curry leaves is the main flavoring ingredient added in Adai. Curry leaves are highly valued as seasoning in southern and west-coast Indian cuisine, and Sri Lankan cuisines, especially in curries. Curry leaves are available in abundance in South India. They are used to make thoran, vada, rasam and kadhi, there are also quite a few recipes where the curry leaf is the star ingredient like the curry leaf rice, curry leaf chutney, curry leaf powder, curry leaf kuzhambu etc.
Ginger is warm and spicy and gives an amazing flavor. It is normally used in many dishes from vegetable to meats to tea and desserts. In medieval Europe, ginger was a condiment on the table along with salt and pepper. Even ginger is a star ingredient in many dishes. Such as, Ginger Chutney, Ginger Chicken, Ginger Pickle, Bar Style Ginger Prawns and more...
Adding little of Methi or fenugreek seeds to the batter is traditional for its slight pungent bitter sweet flavor and color. Methi seeds enhance the flavor when added to dals and vegetables. They are usually slightly roasted ground and added or else soaked overnight and make to a paste along with the adai batter.