Name: Carrot Adai | Rice & Mixed Daal Carrot Dosa
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Ingredients: 3/4 cup rice; 1/8 cup Tur daal; 1/8 cup chana daal; 1/8 cup moong daal; 1/4 cup udad daal; 6-8 dry red chillies; Salt; 2 carrots grated; 1/8 cup Oil or ghee for cooking the Adai (approximately)

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Recipes

Adai is the combination of rice tur dal, chana dal, udad dal and moong dal which is soaked and grounded to thick batter. Traditionally adai recipe is served with coconut and vegetable stew i.e avial, however i personally prefer it with Gun-powder, we call it 'molaghapudi'. You can also make variations of this recipe by eliminating any daal and also by increasing or decreasing the quantity according to your liking. I have added grated carrots, Adai can be also made with Moringa leaves, finely chopped cabbage and cauliflower. This can be also made plain without adding vegetables, just like dosas. Same batter if left for fermenting, we can make idlis out of it.

Prep Time 1 20

Cook Time 15

Total Time 1 35

Served AsBreakfast, Brunch, Dinner, Lunch, Snacks

CuisineSouth Indian

Servings

Ingredients

Instructions

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Wash and soak daal. Also soak rice. For 1-2 hpurs in normal tap water.
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After grinding, take little batter in a bowl, add salt and grated carrots and mix. Store the remaining batter for next use. I was making Adai for 3 of us so I only used some.
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Strain excess water, add red chillies and grind. Use little water to make a thick idli batter consistency. The batter should not be too fine or too coarse.
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We do not have to ferment this batter, like we do in Dosa batter. It can be used immediately.
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Lightly oil the non stick tawa and wipe and spread the oil with a paper napkin. This ensures crispy crust and Adai comes out without sticking to the tawa. Also we will need less oil to cook Adai by applying this method.
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Do a trial by spreading little batter. Make a small hole in the centre of Adai for even cooking. Put some oil in the hole and on sides and let it cook for 30-40 seconds.
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Then flip the Adai with the help of a dosa spatula and let it cook from other side too.
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If your first trial is successful, then repeat the step and make normal size Adai.
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Serve with your favourite chutney or avial. As I said I like my dry chutney (we call it 'mulaghapudi' in Tamil and in english it is called Gun-powder') mixed with some oil. Truly amazing dish.
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Very tasty and healthy recipe which can be made with many variations. Same batter if left for fermenting, we can make idlis out of it.