Adai is a very tasty protein powerhouse that is also rich in fibre. A crisp, pancake-like savory dish, that is common to both Kerala and Tamilnadu makes frequent appearance in south Indian dinner menu because of its excellent nutritional value and equal taste.

Protein food and fitness are the order of the day as everyone tries their bit towards getting better, howmuchever. People of all ages are experimenting their choice from good old soaked senagalu (kala chana, chickpeas), boiled palli (groundnuts), nuts to protein powders, whey protein and protein shakes .

Around the time my husband neared 50, my cooking focus distinctly changed from taste to health. Already sweets were out (around his 40) due to his diabetes and my own fear about inheriting it as both my parents had it. Using less oil was also in practice from the time of my father’s cholesterol (but there were aberrations often enough), and I was changing oils every time – sunflower, rice-bran, groundnut and with these, olive oil and sesame oil as I believed that rotating them is good for nutritional balance. (My obsession with moderation is another epic 😆)

Olive oil transition started with Amway membership acquired in 2011 for my son’s Nutrilite (see, the protein craze!!) need. Also using dry fruits and nuts gained momentum around 2013 from my yoga class where they went on and on about their goodness and also procured some high quality stuff from somewhere so that we all would buy. Also the use of oats, millets, brown rice and quinoa. My mother-in-law regularly had oat-meal which was her favorite and saviour. My son started it actually, maybe from RV.

This progression had a sudden leap during COVID. My food preparation pivoted firmly and fully towards nutritive value and the outputs ended up tasting yummier. At home we both strictly adhered to the dictum of healthy food and regular exercise and fortunately enjoyed it. Results followed – both of us lost weight and felt more active. The protein rich preparations – pesarattu and adai (ha, there ☝️ finally 😅) became routine dinner entrées and main. The spell broke inevitably, with our shifting to Delhi though I was still careful with my cooking. Eating out 😞 😫

After coming to TN also dining out continued but not like Delhi. Adai made a comeback as I saw it being prolifically served as star item in the restaurants and I prepared it often and we liked it. Adai with shallots and/ or drumstick leaves is a regular. Especially after my husband’s recent heart problem which luckily got treated without issues, we became more intent on not eating useless junk just for taste and replacing them with healthier substitutes (at least for husband it is done 😅).

With 80% lentils and just 20% carbs (we can use millets in place of rice) adai is a true nutraceutical augmented by shallots and drumstick leaves. Liberal use of hing combats gas and indigestion side-effects. Slightly coarse and thick batter makes nice adai that has crisp crust and soft flesh. Liberal smearing of oil is good but not a must.

Ingredients:

• Tuar dal – 1 cup
• Chana dal – 1 cup
• Urad dal – 1 cup
• Moong dal – 1 cup
• Raw rice – 1 cup
• Red chillies – 10
• Jeera – 1 tbsp
• Hing – slightly more
• Curry leaves (opt)
• Shallots or onion cut into fine pieces – 1 cup
• Drumstick leaves – 1 cup (chopped, if big)
• Green chilli – 2 cut into fine pieces
• Salt to taste

Method:

1. Wash and soak all dals and rice along with jeera and red chilli for 5 to 6 hours
2. Grind with curry leaves to a coarse paste, adding no or little water
3. Add salt and hing and mix well
4. If using drumstick leaves mix them into the batter
5. You can add onion and green chilli into the batter or spread it on top of each adai.
6. Pour adai batter on hot tawa, spread it the way you like and sprinkle oil liberally around it and let it become golden on the underside..
7. Flip the adai and cook on the other side till golden.
8. You can optionally make small hole in the center and 2, 3 places and add oil there so that it cooks well.
9. Serve with aviyal or coconut chutney, a dollop of fresh butter and jaggery 😋

Notes:

• Adai batter should be thicker than idli better, so that you can pour batter on oil-smeared hot tawa and spread with fingers or with the ladle itself by just lightly pressing against the batter but it should not be spread round like dosa.