• Preeth C.Vijay

Methi Adai

Adai is a protein rich breakfast which is basically pancake made from rice and lentils. The ratio of rice and lentils differs in every region and its basically about how crisp or how soft you prefer your Adai to be.

Adai doesn't demand a side dish but then personally, I love Adai with idli podi and sesame oil drizzled on it. I remember how my dad effortlessly used to have 4 or 5 adais with butter and jaggery as an accompaniment.


Rice-1 Cup

Channa Dal-1/2 cup

Urad Dal-1/3 cup

Tuvar Dal-1/3 cup

Moong Dal-1/3 cup

Fennel seeds-1 teaspoon

Garlic pods-5

Onions-2 chopped

Methi leaves- 1 cup chopped

Chilli powder- 1 1/2 teaspoon

Turmeric powder- 1 teaspoon

Asafoetida- 2 teaspoon

Salt-as required

Oil-as required

How to start?

Mix rice, channa dal, urad dal, tuvar dal,moong dal in a large vessel.Soak in water for about 2 to 3 hours. Grind the soaked mixture coarsely with garlic pods,fennel seeds and salt.

Chop the onions and methi leaves fine. Add the onions, methi leaves chilli powder, turmeric powder, asafoetida, salt to the ground batter and make it to a dosa batter consistency. You can also add grated or thinly sliced coconut to it.

Heat the tawa pour some batter and spread in circular motion. Spread one spoon of oil around the Adai and cook on both sides until it turns crisp and golden brown. Serve hot with Avial or any chutney

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