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Showing posts with label ADAI VARIETIES. Show all posts
Showing posts with label ADAI VARIETIES. Show all posts

Monday, April 24, 2017

Varagu | Kodo Millet Adai | Breakfast Recipes!

Varagu Adai is really healthy and great to substitute rice with millets. I have been trying to include millets in my cooking mostly in my breakfast and tiffin. This was very tasty and delicious. Do try and enjoy.

Varagu/Kodo millet - 2 cups
Channa Dal - 1 cup
Toor dal - 1 cup
Urad dal - 1 tblspn
Peppercorn - 10 nos(according to taste)
Dry red chilli - 5 nos
Curry leaves - few
Ginger - a small piece(optional)
Asafotida - 1/2 tspn
chopped Onion - (optional)

Preparation method
Wash, rinse and soak all ingredients except salt for 2-3 hrs.
Then grind with salt to coarse batter with water.
Heat a skillet/tawa and can prepare adai like dosas immediately or can rest the batter for 1/2-1 hour and make too.
Drizzle some gingely oil and cook both sides until crispy.

Serve with any of them chutney /molagai podi / Aviyal/Jaggery/Curd.

Instant Adai

You can grind all the ingredients to coarse/fine powder store it and prepare dosa by just adding water anytime.

Relish the Adai!

PS - Your feedback is appreciated. Do try recipe from ( take picture and send it to me through Facebook message or mail me at Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you.

Monday, September 12, 2011

Green Gram Adai

Adai is a popular breakfast/tiffin in Tamilnadu. This time I have added green gram and it was good. I have already posted the recipe here and here.

Rice - 1/2 cup
Green Gram/Pacha Payru - 1 1/2 cups
Channa Dal - 1/4 cup
Toor Dal/Tuvaram Paruppu -1/4 cup
Urad Dal/Ulatham Paruppu - 1 table spoon
Dry Red Chilli -1no
Green Chilli - 1 no
Ginger - 2" piece
Rice flakes/Aval/Poha - 1 tspn
Asafotida/Hing-1/4 tspn
Salt to taste
Curry leaves -few

Preparation Method
Rinse and soak Rice and Dals in water for about 3 to 4 hours.
Then grind to slightly coarse paste in a mixie or blender with chilli, ginger and salt. Transfer it in a bowl and add asafotida and curry leaves. Leave it for 2 to 3 hours.
Then heat a tawa/skillet and spread like dosa. You can make it thick or thin and crisp whatever you like.
Put oil turn and cook for 2mins.

Serve as it is with Ghee/Aviyal/ Molagai Podi/Curds and Jaggery.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Tuesday, April 28, 2009

Traditional Adai!!!

A long time pending in my drafts finally posting this recipe. Enjoy.....

Adai is one other typical South Indian Breakfast/Tiffin item. It is like dosa but different in taste prepared with paruppu(dal).

· Boiled Rice /Dosai Rice - 2 cups
· Thoor Dhal (Thuvaram Paruppu) - 1/2 cup
· Channa Dhal/Bengal Gram (Kadala Paruppu) - 1 cup
· Urad Dal - 1/2 cup
· Red Chilli Dry - 3 nos
· Curry Leaves - few
· Asafotida (Hing) - 1/4 tspn
· Salt to taste
For Variations
· Chopped Onion
· Black Pepper powder (preferably as grains)
· Sliced Coconut
· Drumstick leaves (Murungai ilai)

Start with:
· Soak rice and dhal in water over night.
· When soft, grind it coarsely with red chillies.
· Though thin paper roast Dosas can be made with the smooth batter, in general the batter for Adai has ingredients not ground nicely. This still gives the nice brown crispy texture.
· Once ground add asafotida & salt and leave the batter to ferment for a while (duration….depending upon the outside temperature)

Consistency: Should be little thicker than the Dosai Batter (Coarse)

Now if you are wondering why Onion, coconut and Murungai Ilai then here you go with the below options:
· At the time of making Adai, you can use one of these as additional ingredient (I repeat only one of these and not all together) to get different flavors to your Adai.
· Another alternate is that, instead of Red Chlli you can use Black Pepper and in that case again sliced Coconut can be added.
· If you are looking at Murungai Ilai, do not add Pepper or Coconut but you may wish to add onion. Try not to add more leaves as some do not like the weired bitter like taste.

Adai can be prepared without any of these extras but if you want your taste buds to try different, then add these ingredients only when you are making the Adai and not before. This helps the basic flavor of the batter remain the same and that the freshness of the additional ingredients.

Preparation:· Add your desired extra toppings and also the curry leaves.
· Heat the pan a little more than medium, season it with half spoon of your preferred oil.
· If your pan is nonstick type, then no need to season it but you can straight away start making Adai.
· Remember that since the batter is not smooth and the consistency is thicker than that of Dosa, this needs to be cooked a little longer than Dosas.

. To make the corners crispy, add little oil to sides. you can also make a little gap at the middle and add little oil to make it crispy too. Turn the adai and cook reverse side.

Serving Options:
· Adai with Avial is the best. For Avial check for recipe just click Aviyal· Adai with butter cube.
· Some people like my husband eat it with Jaggery and thick fresh Yogurt.

Wednesday, January 21, 2009

Rice Adai(Dosa)

It is called Verum Arasi Adai in tamil. A different in taste. This is simple, tasty and easy to prepare.


Boiled rice - 2 cups
Grated coconut - 1 cup


Soak boiled rice in water for 6 - 8 hours

Grind in mixie with grated coconut to smooth paste
Add salt and leave for 3-4 hrs for fermentation

Then pour batter on skillet like dosa
Cook on reverse side also.

Rice Adai is ready to serve. This can be served with coconut chutney or onion chutney.

PS - If batter is leftover can be kept in fridge and used.


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