Adai is a very interesting south indian snack, comes in the dosa family. This is a thicker version of dosa, spicy and goes very well with a combination of ghee and molgapodi and a bite of jaggery with every bite of Adai. My mom used to make this for dinner and I used to ask her to make 1 and leave it in the pan on low flame till it becomes crispy and I used to have this with ghee the next day. The best way is to grind the batter in the morning and make the adai in the night.
Another interesting snack my mom used to make was with left over fermented adai batter, add rice flour, adjust the spice and mix well to form a bajiya batter and make small bajiyas in oil.. This is even better than the Adai and can be had as a snack along with tea in the evenings.. Thanks Amma for such lovely recipes
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