Adai is my dad’s favorite tiffin. Always my mom used to used it when I was a kid. So now days I try to make this on every weekends. This adai is very tasty when you use some extra oil and cook it on low flame. This goes very well with sambar and chutney. I love to have it as it is because adai itself has red chilly in it. This also has coconut pieces which gives a nice crunch when you bite into it. This is a great way of sneaking drumstick leaves in the menu. Not only this taste good, but also it is protein and iron rich breakfast one of the best dosas I have ever made and tasted is Adai which is full of protein packed. Makes a very nutritious, filling breakfast for kids.
2 ½ hours
Cuisine: South Indian (Tiffin)
1.Soak the rice and dal together with dry red chilly and fennel seeds for about 2 hours.
2. After 2 hours mix them well in a large mixing bowl and then add salt and hing to it.
3. Add the cleaned drumstick leaves and mix well. This batter needs no fermentation.
4. Heat a tawa and spread a ladle full of batter into a disc. Drizzle oil along the edges. Drizzle some more oil to the edges
6. After both sides are cooked remove it from tawa.
No need for fermentation
Some of them prefer to add methi seeds .It’s just optional.