Adai is a quick, savory breakfast option made with three parts lentils to one part rice, eliminating the lengthy fermentation process typical of dosa batter. This protein-packed dish can be prepared immediately after blending. Depending on personal preference, the batter can be adjusted for thickness to create either fluffy or crispy textures. Ideal with sambar or dosa podi, adai can be made with various rice types, notably ponni rice, which offers additional nutritional benefits.
Making dosa batter is generally a days-long process starting with a long soak of three parts rice to one part lentils, blending them, and leaving the batter to ferment in a warm spot for 6-8 hours.
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.
Collection
[
|
...
]