Tamil Nadu Adai Recipe

Tamil Nadu Adai is an exceptional sort of Dosa made with rice and lentils. This is a protein-rich and sound breakfast choice.

This is a no age dosa and just expects around 2 hours of splashing time. When ground into a smooth hitter, you can promptly make dosas.

Notwithstanding, I generally wind up resting it for some time as we grind it ahead toward the beginning of the day for making it for the morning meal and afterward at last making it.

Adais are the thicker variants of dosas. We like it extremely slender and fresh, so however generally it is thick, we all favor dainty ones. So the way that you settle on it is your decision.

The cup utilized here is 100 grams. So the absolute weight of grams is 400 grams and we got around 8 dosas. We are beginning week 2 of BM#114 where I will be sharing plans that Light up your Morning meal!
Adai makes a solid brilliant choice for breakfast.

I have various renditions that are regularly made like the Fresh Adai, Coriander Adai, Murungai Keerai Adai, Kezhvaragu Adai, Methi Adai, Blended Dal Dosai, Kadambam Dosa, and Bele Portion from Karnataka
Drench the fixings and toil to a smooth hitter.

Add water as expected to crush to a smooth player. Change the consistency while making the adais.

The other fixing added to the hitter gives a great deal of flavor to the Adai.

Step by step instructions to make Tamil Nadu Adai

  1. Wash the rice and lentils, change the water multiple times.
  2. Absorb the rice and lentils a bowl for 2 hours.
  3. In a blender container, take the stripped onions, cumin seeds, curry leaves, dry red chilies, and heartbeat it for multiple times.
  4. Then, at that point, channel the water from doused rice and lentil and add to the blender container.
  5. Beat it well and afterward drudgery to a smooth glue utilizing water.
  6. Move to a bowl, add salt, hing and blend well.
  7. Heat a tawa and oil with cooking oil. Pour a ladleful of hitter and immediately spread as a plate.
  8. Sprinkle oil over it and cook till the adai is cooked well.
  9. You can either make thick dosas or slight dosas.
  10. Present with coconut chutney, zest podis.

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