Adai is a savory breakfast dish that contrasts with traditional dosa by using more lentils than rice, eliminating the fermentation process and allowing for immediate use. This protein-packed option is versatile, adaptable to various types of parboiled rice, and can be tailored to personal preferences for texture. Often enjoyed with accompaniments like sambar or dosa podi, adai offers a healthier alternative due to its higher resistant starch content, aiding in lower glycemic responses in meals. It's a nostalgic dish that evokes memories of hospitality and family gatherings.
Adai flips that ratio. Made with three parts mixed lentils to one part rice, the batter is ready to use right after blending, with no fermentation needed.
While typically made with ponni rice, adai is just as effectively made with any other type of parboiled rice.
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