Comments on: Adai

By: Rasika

Rasika — Wed, 14 Oct 2009 17:42:55 +0000

Loved this recipe.But the problem I face is that the batter does’nt spread evenly on the non stick pan that I use,so I end up making a thick version.What could be the reason for that?Could you please give me some tips so that I can make it crisp.

By: Monika

Monika — Fri, 26 Jun 2009 23:02:24 +0000

Hi Anuja & Hetal,

I liked your website, the content and the concept a lot. I appreciate you efforts in teaching us various dishes….
Everyday I come to your website and learn a new dish… looking forward to many more in future.

Thanks!!

By: Harini

Harini — Mon, 06 Apr 2009 18:07:14 +0000

Hi ladies,
Using the same ingredients of Adai we make kunukku. Grind the ingredients roughly with minimum water. It should not be a pourable consistency, but thicker. You can omit onion and add coconut instead. Pinch small balls of the mix onto hot oil and deep fry till golden brown. Its excellent with evening coffee or tea.

By: Harini

Harini — Wed, 01 Apr 2009 18:22:19 +0000

Your adai video was good and a few points are, adai is usually ground coarse and a handful of coconut added to the dough tastes wonderful. a great side for adai is Gur/Vellam as we tamilians call it. It should not be spread thin on the tava.

By: sujatha

sujatha — Wed, 25 Mar 2009 22:18:50 +0000

Hi Hetal and Anuja

Adai is one of my favourite and it is healthy too, because of all the daals. To make it kid friendly i add grated carrot, cabbage and onion. u can even put Chou Chou. (but it has water so check for the consistency). It tastes yummy.

My mom even add coconut. For healthy reason i avoid it.

sujatha