Kadai Adai – Tawa Adai – Shallow fried Adai Recipe
Kadai adai – Indian dhal based spicy pan cakes – is an authentic tamilnadu tiffin variety in which the seasoned non-fermented batter prepared with rice & dhals is shallow fried in kadai instead of cooking on a dosa pan. You could make your adai even more special when it’s this thick, fluffy & puffed. 🙂
Usually, in Tamil Nadu, we like idlies. They are so soft. We just adore dosas because of their crispiness. And, adai is spicy and more flavorful than dosa and it’s special. This recipe combines the puffiness of idlies, crispiness of dosa and the spicy taste of adai. 🙂 It has crispy outer layer followed by sofy puffy insides thanks to urad dhal. 🙂 Do try it once and I bet you would like it.
With the opportunity to try different cuisines and the exposure to different tastes, I sometimes feel lost in making my own traditional authentic food. So I started to recollect a few long-forgotten dishes and ‘Thavala adai‘ or ‘Ennai satti adai‘ is one of the dishes that was so in endangered zone. So, this was our dinner last night.
In my native place, this kadai adai is very famous. They prepare it in the traditional way. They have a very big frying pan that is normally used for cooking in weddings. For feeding the whole family, they prepare a single kadai adai in that. 🙂 It takes 1.5 – 2 hours for a single pie to get cooked. A person can barely finish off a single slice. 🙂 It would have even more crispier outside and softer inside. But, for convenience and the unavailability of such a big pan, We have been using a smaller one to prepare our famous ‘Ennai Satti Adai’.
Usually normal adai is prepared on the flat tawa, but this one is prepared using a deep bottomed pan. So, we call this ‘Ennai Chatti’ adai meaning ‘Deep pan Adai’. Also in this special aday, you don’t need to worry about the batter getting stuck with dosa pan (after making chapathi or bread toast) as you won’t need it. The shallow fried batter in kadaai with crispy outside and soft puffed center with the flavor of coconut makes the adai super tastier. Break the expectation of a thin layered wrap dosa on your dinner table tonight with this thick, fluffy, puffed tawa adai. 🙂
Kaadai Adai | Tawa Adai | Shallow fried Adai | Thavala adai | Shallow fried lentils Dosa | Yennai Satti adai | Wok Dosa/adai | Vada Satti adai
Over to “Kadai Adai – Tawa Adai – Shallow fried Adai Recipe” from Home-Making-Delight with step by step photos..
Makes 5 Adai
Idli Rice – 1 cup
Toor dhal – 1/8 cup
Urad dhal – 1/8 cup
Chana dhal – 1 tblsp
Water – 1/2 cup or as required
Coconut – 3 tblsp (finely chopped pieces)
Mustard seeds – 2 tsp
Red chilly – 7-8
Asafoetida – 1/2 tsp
Curry Leaves – few
- Wash & Soak rice and dhals (all dhals together) separately for about 3-5 hours with enough water.2. Drain the water and then, grind the rice coarsely with 5 red chillies & salt in a blender or mixer grinder with little water. Transfer the batter to a bowl and then, grind the dhals together completely but not too smooth. Mix rice & dhal batter together until well blended.3. Heat oil in a kadaai, add mustard seeds, remaining red chillies, curry leaves & Asafoetida and saute them until they are gently roasted.4. Add coconut and the sauteed mixture to the batter and mix it well. Now, the batter is ready to make adai.5. Place a well greased deep kadaai on the stove in a medium flame. Don’t spread, just pour 2 ladle full of batter (about 1/2 cup) into kadaai. Add a tsp of oil around the adai and keep it covered to get cooked.6. Once the batter surface looks cooked (turns golden brown completely) on upper side (in about 3-4 minutes) flip it over and cook the other side until it starts turning golden brown.7. Your patience is now rewarded with this yummy Kadai Adai / Frying Pan Adai. Serve with Coconut or Peanut chutney.
- I used shredded coconut as I don’t have fresh coconut in hand.
- Special kadai adai tastes better when served hot or warm. Gently re-heat the adai for a minute or so, if prepared in advance.
- To make it healthy, add shredded carrots to the batter.
- Batter should be a bit thicker like idli batter.
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