At times, when we find ourselves short on idli or dosa batter or left with just a meager amount of old dosa idli batter, here's a delicious solution – Adai! Unlike the traditional method of pre-soaking lentils and rice, this recipe incorporates leftover batter with fine broken wheat rava.so let us see how to prepare this yummy 😋 healthy instant dosa that doesn’t need hours to get ready .

Traditional Adai is a South Indian dosa like dish that blends a variety of lentils and rice, creating a nutritious and flavorful dish. The batter is typically prepared by soaking a combination of lentils like toor dal, chana dal, urad dal, and rice. It may also include ingredients like red chili, ginger, and cumin seeds for added taste. The batter is ground to a coarse consistency, fermented, and then cooked on a tava (griddle) to form delicious, slightly thicker pancake lie dosa .

Served with coconut chutney or tangy sambar, traditional Adai is cherished for its unique texture and wholesome flavor.

Feel free to substitute whole-wheat rava with millet rava or quinoa too .

Ingredients:

1 cup broken wheat fine rava (soaked for 15 minutes)

Grind to a paste

1/2 cup Old dosa idli batter

1/4 cup sooji or rice rava

A tbsp if Ginger, chilies paste or minced 1/2 tsp cumin seeds

Pinch of asafoetida

Salt as required.

Curry leaves, few leaves

3/4 cup Finely grated or chopped cabbage, carrots, onions, chilies (using a veg chopper for best results)

Add this to the batter just before preparing Adai

A pinch of turmeric powder, chili powder

Mix the batter well

Procedure:

Heat a tava and pour the batter to the desired thickness.

Cook these Adai in sesame oil or coconut oil.

Serve with your favorite accompaniments. Enjoy this innovative way to use up old batter and create a delightful new dish!

Tip : although fermentation is not required, resting the batter for an hour will give extra crispy Adai .