Adai. It has to be one more of those acquired tastes. I have childhood memories of eating Adai with jaggery. As I grew older, the combination didn't seem so attractive. Or maybe Amma didn't give me jaggery anymore with Adais. My "love" for the Dosa probably overshadowed my appetite for any of its many cousins.
One of my friends, P, told me to make sure that I always have dosa batter of some sort in the fridge. So I started varying the batters that I had on hand. One evening, I came home from work to find that I had a little bit of extra time on my hands. And I also had a bag of mixed chopped vegetables in the freezer. I decided to make some Avial and pair it with the Adais. (The combination is almost as nice as Adai with jaggery.)
1 cup Rice
1/3 cup Udad Dal
1/3 cup Chana Dal
1/3 cup Toor Dal
3-4 Red Chillies
1 Green Chilli
7-8 Curry Leaves
1 tsp Ginger Paste
1/4 tsp Asafoetida
Salt to taste
Soak the rice and the dals together overnight. Grind this to a batter along with the red and green chillies, curry leaves, ginger, and salt. Add the asafoetida to the prepared batter.
To make the adais, heat a tawa and smear a little oil on it. Simmer the flame and pour a ladleful of the batter in the centre of the tawa. Quickly spread the batter while forming concentric circles (spiral actually!). Add a few drops of oil and allow the adai to crispen. Turn the adai over and cook the other side for a minute or so.
Serve hot with some jaggery or some Avial.
This post has been in my drafts for ages. I had always heard of Adai Avial as a combination, but had never tasted it. This version that I made at home, I really enjoyed. I had this combination outside home for the first time here in Singapore at Ananda Bhavan and was thoroughly disappointed. I like my dosais/adais to be a little crisp (not paper thin). The version I got at the restaurant was very thick and had huge bits of coconut and whole pepper corns and multitude of things that were added to the batter. It was a task to tear a piece of the adai and dip it into the avial and eat it. That prompted me to finish this post and publish it. The next time I want to have this treat again, I'm making it at home!