Why this recipe works
Adai is the protein answer to the dosa. Where a dosa is mostly rice, adai is ground from a mix of several dals, chana, toor, urad and moong, with just some rice. That makes it much higher in protein and fibre, and the variety of dals gives a better spread of amino acids. It needs no fermenting, so it is quicker too, just soak, grind coarse and griddle.
Ingredients
Method
-
1
Soak the mixed dals and rice together for a few hours, then grind to a coarse batter.
Why coarse: a slightly coarse grind gives adai its characteristic nutty bite and texture, unlike the smooth batter of a dosa.
-
2
Mix in chopped chilli, ginger, curry leaves and hing, no fermenting needed.
Why no ferment: the dals bring plenty of protein and flavour on their own, so adai skips the overnight rise, ready as soon as the batter is ground.
-
3
Spread thick rounds on a hot, lightly oiled tawa.
-
4
Cook until crisp and golden on both sides. Serve with chutney or jaggery.
An honest word
Adai is one of the highest-protein items on any tiffin menu, thanks to its mix of dals, and it is griddled, not fried. There is almost nothing to caveat beyond the oil on the tawa, easy to keep light. As a genuinely protein-rich, fibre-rich breakfast that keeps you full for hours, it deserves to be far better known than it is.