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Shallow Fried Adai

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Total Time:
6 hours
Serves:2
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

How to Make

  • Soak all the dals and rice together in water for about four hours, preferably overnight.
  • Wash thoroughly and grind to a coarse paste in a mixie, adding very little water, red chillies and black pepper.
  • Consistency should be that of vadai. If ground finely the adais will not come out nice.
  • Mix hing powder and turmeric powder and salt. Leave it for about half an hour. Do not allow to ferment.
  • Heat a thava or griddle (thick one) and apply a little oil evenly.
  • Spread the batter evenly and make a few holes with a knife (one in the centre and one each on all four directions).
  • Add little oil into these holes and cook the adai.
  • Turn around and cook till golden brown and crisp.
  • Serve hot with home-made butter and jaggery or mor kuzhambu, avial, sambar or curd.
  • Serves for eight to ten adais.