Adai is a combination of different lentils and spices which is made like a dosa. It is such a fantastic breakfast idea!
Same day, another post, another Tamil dish. Now you know much I am loving it and this time its Adai.
I have always relished adai when I have eaten it at various places. In fact, I love all kind of cheelas and dosas and have many featured on my blog already. And this one being so healthy and full of protein. I have always wanted to make it. So when the other day I was having a chat with Nandita of Saffron trail on twitter she led me to a recipe on her blog to make the same. With a brief guideline on how to make it, I created a mix of my own dals and created my own Adai. It was yum and crisp and everyone at home loved it.
Honestly, that is the beauty of adai. You can tweak and play around with the ingredients as you want. If you have one dal missing, don’t fret. Just omit it or add a substitute. I think if you really look deep, every house will have it own variation of the dish This is one dish which is high in proteins and so filling.
A friend of mine talks about her grandaunt who used to make these so thick that you just had to eat one and you would be full for the day. She would serve it with fresh homemade white butter. I guess, that combination would have be so delightful. I know of people who have this even with jaggery. The spicy adai and the sweet jaggery do combine to make an awesome dish.
Of course, you can always have it with some chutney or molagapodi. If you don’t have the time to make chutney, molagapodi is a great option too!