What is adai batter made of?

Adai is a healthy, protein-rich and nutrient dense lentil crepe from Tamil Nadu cuisine, India. Also called as Adai Dosa by the non-natives, these are made with spices, rice and various kinds of lentils like Toor dal, chana dal and urad dal .

Is adai dosa good for weight loss?

Adai Dosa Mix is high in dietary fiber, which helps in maintaining digestive health and preventing constipation. It also keeps you feeling full for longer periods, reducing your overall calorie intake and aiding in weight loss .

How much protein is in adai?

The Protein Rich Adai Calories count is around 340 per serving and each serving packs 13 g of protein. The multigrain ingredients in this South Indian delicacy offer a variety of health benefits as well.

What is the difference between Adai and Pesarattu?

Pesarattu is made with green gram batter, and Adai has mix of dals and rice .

What are the ingredients in Isha Adai dosa mix?

Ingredients: Bengal gram, urad dal, thuvar dal, rice, green gram, jeera, curry leaves and red chillies .

Is adai good for diabetics?

Consuming Adai in moderation may positively impact blood sugar levels , but overconsumption may cause a rapid increase in blood glucose levels, leading to hyperglycaemia. Try including a high-protein source with the meal, like paneer-stuffed Adai dosa or paneer bhurji with Adai dosa.

How many calories are in 2 adai?

One Adai gives 73 calories . Out of which carbohydrates comprise 43 calories, proteins account for 11 calories and remaining calories come from fat which is 20 calories. One Adai provides about 4 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

What is the difference between dosa and adai dosa?

Adai dosa is made from a mixture of various lentils like urad dal, chana dal, toor dal, and a mix of rice. The batter for adai dosa is thicker than regular dosa batter and is usually topped with chopped onions and curry leaves.

What is batter mix made of?

batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings , used to make baked goods and other food products. Similar mixtures—called doughs—are thick and flexible, allowing them to be shaped and rolled.

What is idli batter made of?

Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter . The lentils used in making the idli batter are urad dal (hulled black gram). Black gram is also known as matpe beans, urad beans. To make idli the off white colored husked/hulled black gram is used – it can be split or whole.

Is batter made from flour and water?

Many batters are made by combining dry flour with liquids such as water, milk, or eggs .

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

Adai recipe, South Indian Ada or Adai recipe

November 1, 2022 37 Comments

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Adai recipe, learn how to make adai recipe, a protein-packed lentil pancake or dosa that’s popular in South India, particularly Tamil Nadu.

The plate of adai aboveis from my Amma. She made it and the two chutneys, my uncle took the pic, and they sent it over to me a few months back. I kept meaning to post the adai recipe but that never happened.

Then I went back home for Christmas vacation and Amma made it again because I love adai (or ada as we call it) but TH is not a fan and so I have never tried making them myself at the time of writing this. Edited to add: this has changed now, of course. I have sine then used Amma’s adai recipe many times and even made this spinach adai , a healthier and really tasty variation.

But they are delicious and protein-packed although not really an instant option. Just like regular dosas, some prior planning and soaking needs to happen to get them going.

More interesting and different dosa recipes:
Sago dosa
Jowar dosa
Instant rava dosa
Instant wheat dosa

Adai Recipe

nags

Adai recipe, a popular South Indian lentil crepe recipe using a batter of ground lentils and rice with some chillies.

Ingredients

1 cup of par-boiled rice I have tried raw rice and that turns out well too
1 cup of whole skinned urad dal / ulutham paruppu / uzhunnu parippu
1 cup of mix of toor dal or peas dal and channa dal
5 dry red chillies
A few curry leaves
8 shallots sliced thin or use 1 small onion
1/4 tsp of asafoetida powder / perungaayam
1/2 cup of grated coconut optional
1 tsp of salt or to taste
1/4 tsp of turmeric powder
Gingelly or Indian sesame oil for cooking the adai

Instructions

Soak the rice, urad dal, and the mixed dals separately in water for at least 2 hours and a maximum of 4 hours. Add the red chillies to one of the bowls and let them soak as well (or you can just add 1 tsp red chilli powder when grinding the dals).
Grind the urad dal first with little water. It doesn't need to be a smooth paste just more or less so. Then grind the rice, again not super smooth but just ground well.
Finally grind the mixed dals along with the chillies to a paste. Use adequate water to let them grind. You can add in the coconut at this stage too, if using.
Mix these together along with salt, asafoetida, chopped shallots, turmeric, and curry leaves torn roughly. Mix well with enough water to make a batter that's the consistency of dosa batter.
Pour one ladleful on an oiled griddle or tawa and spread into a circle. Make sure the dosa is not too thick.
Flip over after a minute or so and cook the other side until golden brown.
The above is one way of doing it, just like regular dosas, but I prefer the lacy dosas that amma makes. For that, add more water to the batter and make it much more watery. You won't be able to spread them on the griddle so just pour on it starting from the outer circle, filling the gaps as you go. With this method you end up with lacy adai with crispy edges and it's just delicious.
We usually serve adai with chutney but avial is a popular combination too

INSTRUCTIONS:

1. Soak the rice, urad dal, and the mixed dals separately in water for at least 2 hours and a maximum of 4 hours. Add the red chillies to one of the bowls and let them soak as well (or you can just add 1 tsp red chilli powder when grinding the dals).

2. Grind the urad dal first with little water. It doesn’t need to be a smooth paste just more or less so. Then grind the rice, again not super smooth but just ground well.

3. Finally grind the mixed dals along with the chillies to a paste. Use adequate water to let them grind. You can add in the coconut at this stage too, if using.

4. Mix these together along with salt, asafoetida, chopped shallots, turmeric, and curry leaves torn roughly. Mix well with enough water to make a batter that’s the consistency of dosa batter.

5. Pour one ladleful on an oiled griddle or tawa and spread into a circle. Make sure the dosa is not too thick.

6. Flip over after a minute or so and cook the other side until golden brown.

7. The above is one way of doing it, just like regular dosas, but I prefer the lacy dosas that amma makes. For that, add more water to the batter and make it much “looser”. You won’t be able to spread them on the griddle so just pour on it starting from the outer circle, filling the gaps as you go. I hope the pictures below explain this.

The batter should be loose enough to spread as you pour and cover up the gaps and you can help it along the way by filling the gaps. This way, the crepes take much longer to cook but the patience is worth it. You end up with lacy adai with crispy edges and it’s just delicious.

We usually serve adai with 2 types of chutneys – red chilli chutney and thick coconut chutney (as shows in the first picture) or some random curry that’s left over.

Traditionally, Tamilians serve adai with . In fact, most restaurants serve adai-avial as a combination like puttu and kadala. I don’t think that’s done in Kerala though, correct me if I am wrong.

Oh boy, I am craving adai now. Too bad I have to go bury my face in some unhealthy snacks at work instead!

For adai recipe in Tamil, Telugu, Malayalam, Kannada, Hindi, Urdu etc please use the Google translate button in the sidebar.

Adai recipe, South Indian Ada or Adai recipe - Edible Garden (2024)

Adai Recipe

Ingredients

Instructions

FAQs

What is adai batter made of? ›

Is batter made from flour and water? ›