Chettinad adai recipe -Chettinad adai dosai recipe is a Popular South Indian breakfast | dinner recipe using rice and lentils.
Adai is a popular recipe from Tamilnadu, we all have our version of adai recipe followed in our homes. I have posted a few varieties of adai recipes in Jeyashris kitchen too. This recipe is the Chettinad version I have tasted many times in my friend’s house during my childhood. Recently a friend of mine shared the recipe of Chettinad adai recipe.
Being a big fan of adai, I tried this immediately. It tasted so nice and took me back to my childhood days. Adai is a South Indian crepe, made by soaking rice and lentils in different proportions. Usually, we won’t ferment the batter. But for this recipe, my friend told me to ferment it for 2 hours to get a nice taste. I used red chilis as per my taste, you can adjust it according to your preferences.
Check out my grandmother’s version of adai recipe, Maravalli kizhangu adai, Karthigai vella adai, milagu adai, broken wheat vegetable adai, Kerala matta rice adai and Millet Drumstick adai
Chettinad adai recipe
Ingredients
- ½ cup raw rice | pacharisi
- ½ cup par boiled rice puzhungal arisi
- ½ cup toor dal
- ½ cup chana dal
- 2 tbsp yellow moong dal
- 2 tbsp urad dal
- 6-7 red chilis
- ½ tsp fennel seeds
- Salt as needed
- ¼ tsp asafoetida
- Few curry leaves
- Few coriander leaves
- Oil as needed to make adais
- 1 cup sliced small onions you can use big ones too
- 1 tbsp coconut
Instructions
- In a bowl add ½ cup of raw rice
- Add ½ cup of par boiled rice. I used idli rice, you can use ponni par boiled rice too.
- Now add ½ cup toor dal, ½ cup of chana dal, 2 tbsp moong dal and 2 tbsp of urad dal to this.
- Wash well.
- Add 6-7 red chilis, according to your spice levels and ½ tsp of fennel seeds (sombu)
- Add water and soak for 2 hours.
- Once done, drain water and grind smoothly.
- Now add ¼ tsp of asafoetida and add salt
- Mix well.
- Ferment this for 2 hours. This step is optional.
- Now add finely chopped curry leaves, coriander leaves , 1 tbsp coconut and 1 cup sliced onions.
- Mix well and adjust consistency by adding enough water.
- Pour a ladle of adai batter on hot tawa.
- Make holes in center.
- Drizzle oil on the sides and center. I love coconut oil for making adai.
- You can use groundnut oil too.
- Cook on one side in medium flame.
- Once it is cooked on one side, gently flip it.
- Pat well and cook in medium flame.
- Drizzle oil around.
- Once it is done take out.
- Adai is ready.
- Serve hot with any side dish of your choice.
- You can have it as it is without any side dish.
Video
Notes
- In a bowl add ½ cup of raw rice
- Add ½ cup of par boiled rice. I used idli rice, you can use ponni parboiled rice too.
- Add ½ cup toor dal, ½ cup of chana dal, 2 tbsp moong dal, and 2 tbsp of urad dal.
- Wash well.
- Add 6-7 red chilis, according to your spice levels, and ½ tsp of fennel seeds (sombu)
- Add water and soak for 2 hours.
- Once done, drain the water and grind smoothly.
- Now add ¼ tsp of asafoetida and add salt
- Mix well.
- Ferment this for 2 hours. This step is optional.
- Add finely chopped curry leaves, coriander leaves, 1 tbsp coconut, and 1 cup sliced onions.
- Mix well and adjust the consistency by adding enough water.
- Pour a ladle of adai batter on hot tawa.
- Make holes in the center.
- Drizzle oil on the sides and center. I love coconut oil for making adai.
- You can use groundnut oil too.
- Cook on one side on medium flame.
- Once it is cooked on one side, gently flip it.
- Pat well and cook on medium flame.
- Drizzle oil around.
- Once it is done take it out.
- Adai is ready.
- Serve hot with any side dish of your choice.
- You can have it as it is without any side dish.
- Use small onions for the best taste.
- Chettinad Adai pairs well with coconut chutney, milagai podi, and jaggery.
