Adai in a jiffy

This time saving adai requires no soaking of dals,grinding etc. but makes no compromise on taste.The batter is ready in no time. Definitely a life saver for those days we have no idea as to what to serve for dinner or breakfast! Serve with coconut masi sambol(see recipe) or a chutney.



Ingredients:

• Mix all of the above except the oil,add enough water to make a batter and let it soak for 1/2 hr.
• Heat tawa.Pour batter from the outer surface of the pan to the centre if your tawa gets slightly deeper towards the middle OR pour like you would for a dosa if your tawa is flat(There will be small holes all over the adai-that is perfect……it means your pan is hot enough)
• Add a few drops of oil on top and sides.
• Cook a minute and flip when lightly browned and the edges CRISP.
• Remove when fully cooked.
• Serve hot with sambol or chutney!

Ease of preparation: Easy


No. of servings: 4-6

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