Saturday, January 8, 2011

Adai Batter

Other name - Adai maavu

Soaking Time: 5 hrs
Grinding Equipment: Indian Mixie ~ Wet grinding jar

  1. Raw rice - 1 cup
  2. Water - as reqd
  3. Red chilly powder - 2 tbsp
  4. Salt - to taste
  1. Toor dhal - 1/2 cup
  2. Bengal gram dhal - 1/2 cup
  3. Masoor dhal - 1/2 cup
  4. Split yellow moong dhal - 1/2 cup
  5. Whole urad dhal - 1/2 cup
  6. Water - as reqd
  1. Wash rice well in water; soak separately, set aside.
  2. Wash dhals just twice in water, soak separately; set aside.
  3. Leave them undisturbed for 5 hrs.
  4. Drain water from rice, rinse well & drain water.
  5. Drain water from dhals; do not discard water; reserve & keep aside.
  6. Add drained rice to a blender, grind to a smooth batter adding the reserved water at regular intervals; transfer rice batter to a container.
  7. Now add half of the drained dhals, red chilly powder, salt & grind to a smooth batter adding required amount of water.
  8. Transfer batter to the container along with rice batter.
  9. Add the other half of the drained dhals & grind similarly following the above procedure.
  10. Empty contents of the blender again to the rice batter, mix well, adjust salt & red chilly powder according to your taste.
  11. Refrigerate for further use.
Preparing Adai ~ Method I
  • Adai batter + Finely chopped curry leaves + Finely chopped onions
Preparing Adai ~ Method II
  • Adai batter + Finely chopped curry leaves + Asafoetida powder + A cup of fresh grated coconut
  • The adai batter requires no fermentation; the batter can be used on the same day.
  • Can also use a cup of par boiled rice instead of raw rice.
  • Can also use half a cup raw rice & half a cup par boiled rice.

1 comment:

  1. Thanks for your batter recipe post. yesterday I read your post to prepare the batter. Today gonna try out the Adai :)