A crispy, savoury lentil and rice pancake bursting with the bold, aromatic flavours of Chettinad cuisine – a true South Indian delight.
About the Recipe
There’s nothing quite like the flavours of Chettinad cuisine – earthy spices, a kick of heat, and tangy tamarind notes. This Kara Adai captures that essence in a delightfully crispy lentil pancake. It’s a cherished breakfast and snack in the region, perfect to start your day on a zesty note.
Why You’ll Love This Recipe
There’s so much to love about this authentic Kara Adai recipe. First off, it’s incredibly flavourful thanks to the perfect blend of spices. The different lentils also add a lovely texture and make it super filling. Plus, it’s naturally vegan and gluten-free, so perfect for those with dietary restrictions. But most of all, it’s just downright delicious – crispy on the outside and soft on the inside.
Chettinad Kara Adai
Cooking Tips
To get that perfect crispy texture, be sure to spread the batter thinly on the hot griddle. And don’t skimp on the oil – those crisp edges make all the difference. For extra zing, you can up the spice level with more red chilies.
Serving and Storing Suggestions
Serve these crispy delights hot off the griddle with coconut chutney or sambar for dipping. They’re best enjoyed fresh, but you can store leftovers for 2-3 days in the fridge. Just reheat on a skillet for that fresh-cooked crispness. Makes about 12 adais. Total time: 1 hour 30 mins.
Similar Recipes
- Masala Dosa
- Rava Dosa
- Adai
- Uttapam
- Pesarattu
Nutrient Benefits
Not only delicious but nutritious too. The lentil and rice batter packs a protein punch, while the spice blend offers antioxidants and aids digestion. It’s a wholesome, filling snack perfect for vegetarians and vegans.
Chettinad Kara Adai
Ingredients
- 2 cups Raw Rice
- 1/4 cup Urad Dal
- 1 cup Toor Dal
- 1 cup Bengal Gram Dal
- 15 to 20 Dry Red Chillies
- 2 tbsp Saunf
- 1 cup Onions (finely chopped)
- 2 tsp Asafoetida Powder
- 1 tsp Turmeric Powder
- Curry Leaves - handful chopped
- Salt as per taste
- Oil as required
Instructions
- Wash the rice and urad dal together and soak for 1 to 2 hours.
- Wash and soak the toor dal and bengal gram dal for 1 to 2 hours.
- Drain the rice and urad dal.
- Add red chillies and saunf.
- Add enough water and grind to a smooth batter.
- Similarly drain the toor dal and bengal gram dal.
- Drain them to a coarse batter.
- Combine both the batters.
- Add onions, turmeric powder, salt, curry leaves and asafoetida powder.
- Mix well.
- Heat a dosa tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Add oil around the edges and cook on both sides.
- Remove and serve hot with chutney and sambar.
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Frequently Asked Questions
Can I prepare the batter in advance?
Without a doubt. The battered actually benefits from resting for a few hours. You can prepare it up to a day ahead and store covered in the fridge until ready to cook.
My adai isn’t getting crispy – what am I doing wrong?
A couple tips – make sure your griddle is hot enough before pouring the batter. And use a bit more oil than you’d think, especially around the edges to get that beautiful lacey crispness.
Can I make these gluten-free?
Yes. Since there’s no wheat flour, these adais are naturally gluten-free. Just be sure to use certified gluten-free lentils and rice if needed.
What else can I serve these with?
While coconut chutney and sambar are classic pairings, don’t be afraid to get creative. A spicy tomato sauce, tangy mango chutney, or cooling raita would all complement these adais beautifully.
How spicy are they? Can I adjust the heat?
The level of heat can surely be customized to your taste. Use fewer dried chilies for a milder version, or add extra green chilies if you really want to turn up the fire.
