Few days back I made adai which came out crispy and thin. The recipie is this: 1 glass of Rice 2 spoons each of urad dal, chana dal, tur dal and you can also add moongdal Red chillies according to your taste Hing Powder Kadi patha salt to taste Grind the above very fine just as you grind for dosa. The batter should not be very thick . While making adai I made it with butter instead of til oil. The adai came out crispy. The usual adai we make usually people make it thick.
Recipe looks lip smacking. Want to try it today. I believe the soaking time is the same like the usual adai.
Sounds very nice Viji ma.... 2 questions: 1. You said its normal rice. Shall I use Ponni rice that I use regularly? 2. After making batter can I prepare dosa immediately or should I wait for it to ferment?? I will definitely try this... ILT
Than you viji ma for quick reply. I usually use idli rice since DH like soft adai. I love the crispy variety. Next time shall try this.
