Masala Adai

மசாலா அடை – Masala Adai

Masala Adai is a famous South Indian tiffin recipe. There are many varieties in Adai, I already published paruppu adai recipe here before. This Adai is a protein rich food, a good choice for breakfast and dinner. Adai is my all time favorite food but my family members are not a fan for Adai, so I can’t prepare Adai frequently. But this variety of Adai attracts everyone, now I’m preparing this recipe weekly once.

Ingredients for Masala Adai

For Soaking

Raw rice – 1/2 cup
Channa dal – 1/4 cup
Urad dal – 1/4 cup
Toor dal – 1/2 cup
Dry red chilli – 2
Fennel seeds – 1 tsp

Other Ingredients

Onion – 1 big (finely chopped)
Grated coconut – 1 tbs
Chopped ginger – 1/2 tbs
Chopped green chilli – 1/2 tbs
Hing – 1/4 tsp
Curry leaves – 1 spring
Cilantro – 1 tbs
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Salt as needed
Oil for cooking

Directions

Soaking

Add all dals in a mixing bowl and rinse with water.
Now add all the other soaking ingredients into the bowl and add water.
Soak the ingredients overnight.

Grind

Drain the water completely.
Add the ingredients into a blender jar as two batches.
Grind the ingredients coarsely by adding little bit of water.
Refer picture for consistency.

Prepare Batter

Add the other ingredients except oil.
Pour little bit of water and mix well.
Refer picture for batter consistency.

Prepare Adai Dosai

Heat dosa pan.
Apply some oil over the pan.
Add one scoop of batter over the pan.
Gently press the batter all over the pan.
Drizzle some oil over and around the Adai.
Cook the Adai in medium flame.
Flip the Adai after one side is cooked.
Take out the Adai when completely cooked.
Masala Adai ready.
Serve the Masala Adai with Avial, coconut chutney, butter and jaggery.