Rava Adai Recipe | Rava Kara Adai Dosa Recipe | How to make Rava Adai Dosa
Rava Adai Recipe | Rava Kara Adai Dosa Recipe |Rava Uttapam |Rava Oothappam|Uttappam| How to make Rava Adai - Tamil Nadu has many kinds of Adai. Each one is unique. All of them are tasty and healthy. There is a small difference between an Adai and a Dosa. And the difference is both in taste and the texture. The ingredients that go into an Adai keep changing along with the kind we are making.
Jaggery is used to accompany Adais mostly. And then there are the regular Chutney and Sambar served. In Tamil Nadu, you see many Adai Centers that operate in the evenings.
Adai is a quick dish. It is crisp on the outside and soft on the inside. And even the batter is ready in a just 30 minutes.
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Tips
• Adai batter should not be kept too long. If it ferments for too long, Adai loose the crunch.
Can we store Adai batter in a fridge and use it later?
• Yes, It can be stored in the fridge and used on the second day. But, the Adais are crisp if the batter fermented for 30mins is kept a little thick.
Adais should not be spread on the pan like Dosas:
• Adais have to be a little thick. They should not be spread thin like Dosas.
• If the pan is rubbed with a slice of Onion before spreading the batter, then the Adai won’t stick to the pan.
• Adai are roasted better on cast iron pans than on non-stick pans.
• Adai batter cannot be spread to thin sheets with a ladle like Dosa batter. So, gently tap and spread it thick and even.
Rava Adai Recipe | Rava Kara Adai Dosa Recipe | How to make Rava Adai Dosa - Recipe Video
Rava Adai Recipe | Rava Kara Adai Dosa Recipe | How to make Rava Adai Dosa
Prep Time 5 mins- Cook Time 5 mins
- Resting Time 30 mins
- Total Time 40 mins
Servings 6
Ingredients
- 1 cup Semolina/Bombay Rava
- 2 tbsps Rice Flour
- Salt
- 1/2 cup Sour Curds
- 1/3 cup Water
- 2 tbsp Fresh Coconut Grated
- 2 tbsps Grated Carrots
- 2 tbsps Chopped Onions
- 1 tbsp Chopped Curry leaves
- 2 tbsps Chopped Green Coriander
Instructions
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Add Rice Flour, Sour Curds, Salt and a little water in the Rava mix it to a hard consistency and let it rest for 30 minutes.
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After 30 minutes, add the rest of the ingredients, add some water and mix well to the consistency of Idli batter.
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Apply some oil to the pan, rub it with a slice of Onion and spread the batter thick on the pan like an Utappam. Pour Oil on and along the edges of the Adai, and let the Adai become golden and crispy on a medium flame.
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After one side turns golden, turn it and let it be nicely roasted. Then serve hot with Tomato Chutney or a choice of your Chutney.
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Adai's are tasty whether you eat them hot or cool.
