Adai Batter

Other name - Adai maavu

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

Ingredients

1. Raw rice - 1 cup
2. Water - as reqd
3. Red chilly powder - 2 tbsp
4. Salt - to taste

Dhals

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
   

Method

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

NOTE

• 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.