An adai is a gluten-free south Indian dosa crepe that can be flavored with vegetables and/or herbs. Here, I flavor it with my favorite herb, cilantro.
Adai is a South Indian rice-and-lentil crepe that I love. Albeit dosa-like, it is more than just a plain dosa, because you can mix into it all kinds of health ingredients and flavor.
This time, I decided to make a cilantro-flavored Adai. I love the fresh, lemony-spicy flavor of coriander, and it really helps pack a punch into foods that start out with a bland base, like tofu-based dishes or dosas.
I tweaked my old Adai recipe, and added another ¼ cup of green split peas, because my Lalitha Manni insists that split peas (you can also use yellow ones) add more crunch to the Adai.
I have a guest, Heidi, staying over, and she absolutely loved this Adai, as did Desi, so I guess it turned out all right. I served it with some coconut chutney for a wonderful and healthy Friday night meal.
As always, I spread the Adai out very thin to make it extra-crispy, although most traditional versions of Adai tend to be thicker. It's really up to you and your tastes.
Here's the recipe. Enjoy the weekend, everyone!
More dosa recipes
Cilantro Adai
Ingredients
- 1 cup rice (medium grain preferred, although long grain works as well)
- ¼ cup chana dal (bengal gram dal)
- ¼ cup urad dal (black gram dal)
- ¼ cup toor dal (pigeon peas)
- 2 jalapeno peppers (use less and deseed for less heat)
- 1-inch knob ginger (grated)
- 1 cup cilantro (pack the cilantro in to measure. I use the stems too because I find they add a lot of flavor)
- Salt to taste.
- 2 tbsp vegetable oil
For serving
Instructions
- Soak the rice and the dals together for at least 2 hours. Drain, and place in a blender along with all the other ingredients except the oil.
- Add enough water to keep the blades moving and grind until you have a fine batter. It should be just a little grainy so the adai turns out crispy, but not too coarse. The batter should be spreadable but thick enough to coat the back of a spoon.
- Heat a griddle, either cast-iron or non-stick.
- Using a ladle with a rounded bottom, scoop up ½ cup of the Adai batter.
- Pour the batter into the center of the hot griddle and, quickly, spread it outward in concentric circles using the bottom of the ladle. Work fast, and don't panic if it doesn't look perfect the first time. No one gets it right in the beginning.
- Pour a few drops of oil around the edges of the Adai and on top so it turns extra-crispy.
- When the bottom of the Adai looks crisp and golden, about 1-2 minutes, flip over and cook the other side for another minute.
- Serve hot with chutney and sambar.
Never heard of Adai before? Why is this not a dosa? I'm a curious cat!. Thank you for your recipes and your readers comments I think I'll venture into trying these at some point. I'm assuming I could grind the rice and lentils first and then soak too - I might try that. Thank you!!
Hi Cynthia, it's just a different kind of dosa --it is usually thicker than a dosa although I make it thinner because we like it that way. If you do try these keep in mind that soaking the rice and lentils before you grind them is very important or you won't get the desired result.
That's one hilarious post Vaishali, we too make it with coriander, though I have not added split green peas..will try it sometime..thanks..
i am going to make this today. 🙂
I just tried this adai for dinner and it came out really good! Thanks Vaishali! 🙂
I am with you on adai being more special than dosai on occasion especially because of the variety of lentils we can include in them.... crispy and thin adais are my favorite kind too...These adais look scrumptious and I am sure coriander made them even better...LOL the search terms part was so funny !
What a beautiful looking adai that is.. mine is hardly that thin & crisp since i tend to pile on lots of chunky veggies in the batter. Adding coriander is such a nice touch.
That was hilarious Vaishali. Maybe it was how to cook tender baby spinach? We too have our share of laughs looking at the search terms. Recently I too saw something funny but I forgot. The other funny thing is the spam comment. We read on this afternoon. It was under my Relocation to Canada post. Somebody had written "Wow that's interesting, how did you get all these information!"
The adais look delicious. I too add a lot of coriander in my adais and spread it thin. These days I'm using part rice and part cracked wheat, or sometimes even cracked wheat only.
Lovely picture...luv adai..
Did Mahatma Gandhi make waffles??
😀 When I saw this post yesterday, I laughed so hard that my DD and DH who were having an afternoon siesta woke up.
The adai looks scrumptious.I'm going to try it soon.
Simply scrumptious, Vaishali. Who could endure a low-carb diet with these beauties?
LOL at the search phrases!! So funny queries indeed!! Adai look sooo pretty and mouth-watering.
How do you find out what searches have lead to your blog? Your adai looks delicious...I hope to be trying some of your recipes soon and I will let you know how I do!!
Peace, Stephanie
I too like my adai thin and crisp.:)
Adding coriander to make the adai batter is a nice idea and I'm going to try it the next time I make adai.
Looking at blog stats is one of my favorite pastimes.:)
Some of those searches are hilarious! I'm trying to picture Gandhi with a waffle maker now.:D
"How to cook a tender baby"- now that's scary! Hopefully, as you said, someone missed a word.
Funny you mention about Google search that leads to our blog. I do that too nad I thought I was the only one. I agree there are some really strange search words. I need to store them too.
Love adai anytime.
Adai has come out so crispy, just perfect!! coriander one is sure a winner, i'll try this sometime
The adai looks so yumm...addition of coriander is a wonderful idea.
Wow...the adai looks so crispy and colorful...I have to try adding coriander, delcious 🙂
Wow the adai looks multicoloured! Awesome! I too add channa dal but never added split green peas and cilantro. Would try next!
wow wow wow! i love your golden delicious adai. i made it again a few weeks back.... coriander adai is surely makes the adai even more delicious.
Loved that picture. I make adai with green pea daal too. Actually, when making adai, I open the pantry and use all the possible daals I see there, that's how green peas daal gets included!!:-D
Those search queries are indeed funny.