Vazhakkai Adai is a wonderful twist on traditional South Indian adai. I learned this recipe from my grandmother, who always said raw bananas make everything better. The natural sweetness of raw bananas pairs beautifully with the spicy, fermented batter. It’s one of those comfort foods that makes you feel good inside and out.
About the Recipe
This recipe takes the classic adai and makes it extra special with raw bananas. The fermentation process gives it a slight tang, while the bananas add natural sweetness and texture. It’s packed with protein from the lentils and has just the right amount of heat from the chilies. Perfect for anyone who loves trying new Indian dishes.
Why You’ll Love This Recipe
You’ll love how the crispy edges contrast with the soft interior. The recipe is forgiving – even if you’re new to Indian cooking, you can make these successfully. The batter can be made ahead and stored, making it perfect for busy days. Plus, it’s naturally vegan and gluten-free. The combination of rice, lentils, and raw bananas makes it filling enough to keep you satisfied for hours.
Cooking Tips
– Grind the batter to a slightly coarse consistency for better texture
– Don’t skip the fermentation – it’s key for flavor
– Keep the heat medium-low while cooking for even browning
– Use ripe but firm raw bananas
– Add extra curry leaves for more flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 12-14 hours (including soaking and fermentation). Best served hot with coconut chutney or sambar. Store leftover batter in the fridge for up to 3 days. Reheat cooked adais on a hot skillet.
Similar Recipes
- Regular Rice Adai
- Spinach Adai
- Mixed Vegetable Adai
Nutrient Benefits
Raw bananas are rich in resistant starch and fiber. The combination of rice and lentils provides complete protein. Curry leaves add antioxidants, while chilies boost metabolism. This dish is naturally gluten-free and rich in minerals from the various dals.
Vazhakkai Adai (Raw Banana Adai)
Ingredients
- Vazhakkai (Raw Bananas)
- 4 cups Rice
- 1 cup Urad Dal
- 1 cup Toor Dal
- 1/2 cup Bengal Gram Dal
- 6 to 8 Dry Red Chillies
- 4 to 5 Green Chillies
- Salt as per taste
- Asafoetida Powder (little)
- Curry Leaves (few)
- Oil as required
Instructions
- Soak the rice, dals, red chillies and green chillies together for 4 to 6 hours.
- Add salt and asafoetida powder.
- Grind to a thick, smooth batter.
- Add the curry leaves and mix well.
- Keep aside for ferment for 6 hours or preferably overnight.
- Peel the bananas and chop finely.
- Heat a little oil in a pan over medium flame.
- Saute the bananas for 30 seconds or until the raw smell disappears.
- Add this to the batter and mix well.
- Heat a nonstick tawa over medium flame.
- Pour a ladleful of the batter and spread evenly.
- Apply oil around the edges and cook on both sides until light golden brown.
- Remove and serve hot with chutney and sambar of choice.
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Frequently Asked Questions
Can I skip the fermentation step?
While you can make adai without fermentation, I don’t recommend it. Fermentation improves digestibility, adds flavor, and makes the adais softer.
Can I use regular bananas instead of raw bananas?
No, ripe bananas won’t work here. Raw bananas have a different texture and starch content that’s essential for this recipe.
How thick should I spread the batter?
Spread it medium-thick, about 1/4 inch. Too thin will make it crispy but brittle, too thick won’t cook through properly.
