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Anusha Rajagopal
@tomatoblues

102,864 followers

Adai is on repeat on my menu every two weeks once. Even though Amma makes it this way almost every single time, I keep experimenting with different lentil combinations every now and then. This version yields crispy around the edges and soft in the center kind of Adai. We love this with a tangy tomato chutney or even Mor Kuzhambu. Here is what you need - 🌼 1.5 cups raw rice 🌼 1/4 c Idli rice 🌼 1/2 c each toor and Chana dal 🌼 2 to 3 tbsp urad dal 🌼 15 dry red chilies ( I use byadegi or Kashmiri variety for a fiery red hue but feel free to use whatever you have in your pantry.) 🌼 A knob of ginger 🌼A generous pinch of Asafetida 💛Wash and soak all dals along with rice and chilis in 6 cups water for 4 hours. 💛Drain the soaked mixture in a colander. 💛Place this in a blender along with salt, ginger and asafetida. Add 1/2 cup water. Pulse to break everything down to a slightly coarse mixture. 💛 Top up with 3/4 c water and grind to a slightly grainy batter. 💛Heat a cast iron tawa. Spread a ladle of batter into a slightly thicker Dosa than you would, an usual rice based Dosa. 💛Cook on medium flame, drizzling coconut oil around the edges. 💛When the edges have beautifully browned and there is no raw batter on the surface, flip and cook the other side for 45 secs. 💛Remove and serve hot. #tomatoblues #adai #southindianfoodies #southindianfoodlove #vegansofasia #asianvegan #indianfood #gharkakhana #sgreels #sgfoodie #sgfoodies #sgfood #sgreels #vegetarianmeals #desikhana #homemadefood #glutenfreemeals #glutenfreevegan #tamilfood #highprotein #plantbasednutrition