Rava Adai Recipe:
If you would love to skip the introduction and go to the recipe directly, click below
Most of us keep searching for recipes to make for breakfast or dinner. The usual idli, dosa,poori and pongal will leave us bored at one point of time and all that we would need is something different yet easy. I am no exception to the above point and I stumbled across this Rava Adai recipe in my recipe diary and hence tried it at once. So, how many of you have a book where you note down all recipes? Or is it just a digital save of the recipes? I personally feel very satisfied to read through recipes in my own handwriting. One more advantage to this method is that the recipe does not get lost in the flood of digital media on our devices. Also, it gives me a chance to write which is hardly needed these days.
Rava Adai is a protein rich breakfast item made of rava/sooji and all lentils – Rava Adai, the variation of the usual Adai. Adai is a very popular breakfast item in the southern part of the country. Adai is usually made with rice and mixture of lentils. This rava adai makes use of rava instead of rice and is very easy to prepare. This recipes involves 1 hour of soaking time and does not need fermentation. The batter can be used as soon as it is prepared. Before you move on to the recipe, you can also check out other interesting tiffin varieties below.
Preparation Method of Rava Adai:
Makes: 12-15 adais
Preparation Time: 1 hour 10 minutes
Cooking Time: 5 minutes
White Rava/Semolina/Sooji: 1/2 cup
Sour Curd: 1/2 cup
Red Chillies: 4-5
Toor Dal: 1/4 cup
Channa Dal: 1/4 cup
Urad Dal: 1/4 cup
Moong Dal: 1/4 cup
Asafoetida/hing: 1/4 tsp
Salt: to taste
Oil: 2 tsp for each adai
Water as required
1. Soak all dals together for 1 hour with the red chillies.
2. Grind the dals and chillies to a coarse paste with little water and set aside.
3. To the above dal mixture, add the rava, curd, salt, hing and enough water so that it comes to an idli batter consistency.
4. Heat a dosa pan. Pour a ladleful of the batter and spread little.
5. Drizzle a tsp of oil around the adai. Once one side turns golden brown, flip over and repeat for the other side.
6. Serve hot with butter, powdered jaggery or idli podi.
1. Make sure you keep the flame in low-medium level when the adai is being cooked. This ensures even cooking.
2. Spread the batter like a dosa if you need thin crispy adais.
3. Close and cook the adais.
4. I added store bought roasted rava.You can use unroasted rava too