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
- 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.
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.
