- Submitted by Dahlia on 17th Feb 2009
(Spinach Adai, Mixed Vegatable Adai)
Vegetable adai dosas can be made any day for breakfast or dinner in no time. It is a great way to add additional vegetables into your family's diet. You can make these adais with whatever vegetables you have on hand. It is easy to make as it needs no planning ahead but at the same time healthy and tasty too.
I have already shared about the basic adai and multi grain adai. Adding vegetables to the adai batter has been followed by our ancestors for years. Drumstick leaves adai is a popular traditional adai. I decided to make this as a separate post as I wanted to cover about all the possible vegetables and the different ways in which it can be added.
There are mainly three ways of including the vegetables. The first method is to grind the vegetable while making the batter itself. This way no one knows that vegetable is sneaked within the adai. This is perfect for finicky eaters and kids. The second method is to mix in finely chopped or grated vegetables with the batter. This makes the adai very colorful. The third option is to make the adai batter separately and have some chopped vegetables on the side. Once the pan is heated, add some vegetables and then pour the batter. I have shared many pictures below so that you get different ideas. So make it in your most convenient way.
Recipe for Vegetable Adai
Preparation time: 1 hour
Cooking time: 30 minutes
Rice - 1 cup
- Toor dal - 1/2 cup
- Channa dal - 1/2 cup
- Urad dal - 2 tbsp
- Vegetable of your choice - 1 cup
- Salt - as needed
- Dry red chilies - 4
- Asafoetida - 1/4 tsp
- Ginger - 1 " piece
- Cumin seeds (or fennel seeds) - 1 tsp
- Oil - for making adai
- Wash and soak the rice and lentils with some water for 1 hour.
- Wash, peel and prepare the vegetable that you plan to use like carrot, beetroot etc. If you plan to use vegetables like bottle gourd or cucumber, peel it, remove the seeds and chop it roughly. For vegetables like spinach, wash and roughly chop it.
- Take the soaked rice, lentils, roughly chopped vegetables, dry red chilies, ginger, cumin seeds, asafoetida, salt in a blender. Add the soaked water and grind to a coarse paste. Some people prefer a smoother texture like dosa. In that case, add additional water and grind it smoothly.
- The batter can be used immediately to make dosas and does not need to be fermented.
- Heat a dosa tawa or non stick pan or a griddle on medium high heat. It should be hot enough so that when you sprinkle few drops of water, it should sizzle away.
- Take a spoon full of the batter and pour in the center. Spread the batter using clockwise circular motion with the back of the spoon.
- Pour some oil in the center of the adai dosai and also on the sides. Cook until both the sides have browned for about couple of minutes per side.
Below is the picture of spinach adai made by grinding palak leaves along with the batter. This method can also be used for vegetables like tomato, mudakattan keerai, bottle gourd, broccoli etc.
- Make the batter using all the above ingredients, except the vegetable used, just like above. Finely chop or grate the vegetables and mix it with the batter. This method can be followed for vegetables like spinach, onion, carrot, zucchini, bottle gourd, cucumber, pumpkin etc. Below is the image of zucchini adai made using this method.
- Make the plain adai batter without the vegetables. Finely chop the vegetable into thin slices. Heat the griddle and add the vegetables on it. Pour the batter on top covering the vegetable. Drizzle oil around and cook it on low heat for 3-4 on the first side. Flip and cook the other side too.
- Below is the image of raw banana adai using this method. You can also make adai using this method with other vegetables like potato, carrot, bottle gourd, onion etc.
Serving Vegetable Adai
- This adai/dosai goes well with coconut chutney, kaara chutney, almond chutney or idli podi. Kids love to eat Adai with sugar.
More Adai Recipes