As you all know I love adai recipes soo much….I just modified ammas adai recipe and my millet adai recipe and tried this one replacing rice with cholam(vella cholam) / sorghum / jowar.Recently I tried Sorghum dosai and my next try is this Sorghum Adai.Adai and coconut chutney are a match made in heaven, I love to have it with jaggery too.
Our internet is down for the past 2 days and I was relaxing too so no posts also.Thank to hubby who is sharing his internet with me and today thought to resume posting as if I give a long gap then I will become lazy 😉
Chola Adai Recipe
Preparation Time:2 hrs | Cooking Time : 5 mins | Makes:8 small adais
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
To soak:
White Cholam – 1 cup
Toor dal – 1/8 cup
Chana dal – 1/4 cup
Idli Rice – 2 tbsp
Urad dal – 1 tbsp
Pepper powder – 1 tsp
Red chillies – 4
Fennel Seeds – 1 tsp
Small Onion – 1/4 cup chopped finely
Garlic – 1 tbsp chopped finely
Curry Leaves – 1 tsp chopped finely
Coriander Leaves – 1 tbsp finely chopped
Salt – to taste
Oil – for making adais
Method:
- Take all the ingredients listed under ‘to soak’ in a mixing bowl, soak it in water till immersing level.Soak for atleast 4 hrs.
- Drain water and set aside.Take red chillies and fennel seeds in a mixer.
- Add little of the dals mixture and grind it to a coarse mixture.Now add remaining dals,required water and grind it a semi coarse mixture.
- Grind it to a semi fine paste.Transfer to mixing bowl.Chop small onion,curry leaves,garlic and coriander leaves and get ready.
- Add chopped onion, curry leaves,chopped garlic,pepper powder and coriander leaves ,required salt.Mix well.The batter should be slightly runny in between idli and dosa batter consistency.
- Heat the dosa pan,grease with little oil, pour a laddle full of batter and spread it evenly a bit thick.Drizzle oil over the sides and let it cook, flip over other side and cook till golden brown and crisp at the edges.
Serve hot with any chutney of your choice.
My Notes:
- You can make big adais too.
- If you want to make crispy ada dosa then grind the batter fine, I wanted mine thick so made the batter a little coarse as shown in the steps.
- Make sure to cook on one side , only then flip over to other side else it will stick and will not be easy to turn over.
- No need of standing time,you can make adais instantly once you have the batter.
- The batter keeps well for 2-3 days if refrigerated.
- You can make thick adais or thin crispy dosa kinds.If you want to make thin adai dosas then make the batter little thin so that spreading is easy.
- I used my cast iron dosa pan so the edges were nicely crisp.
- Use freshly grinded pepper powder for great flavour.
Girija Panchatcharam
Hi Sharmi, for the last few days i am following ur blog.thank u so much for baby recipes….what a coincidence yesterday i made the chola adai too for dinner..
Jothi Arthi Suresh
Place send cast iron pan pic
vaishnavi
This came out really yummy. Thank you for the recipe