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For the authentic adai, add curd not more not less than mentioned level. It gives adai the desired texture and taste.
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An interesting twist to a very popular South Indian breakfast, adai is a vermicelli dosa commonly consumed only in South India. One can find many versions of it in different states and this, semiya adai is relished as breakfast and/or on a rainy evening!
- Vermicelli (semiya) (1 cup)
- Semolina (suji) (2 cups)
- Curd (1 cup)
- Freshly grated coconut (nariyal) (1 cup)
- Green chillies (hari mirch) ( 3–4)
- Ginger, grated (adrak) (1 tbsp)
- Cumin seeds (jeera) (½ tsp)
- Onion, finely chopped (1)
- Clarified butter (ghee) (1 tsp)
- Oil (3–4 tbsp)
- Salt (to taste)
- Dry roast semolina on medium heat for 5 mins. Also, beat the curd and keep it aside.
- Next, sauté vermicelli in 1 tsp of ghee and then cook it in ½ cup of water and set aside.
- Now add the roasted semolina and curd to the vermicelli mixture along with grated coconut, finely chopped green chillies, grated ginger, cumin seeds, finely chopped onion and salt.
- Heat a tawa and add one dollop of batter in the centre. Slowly, spread it like a dosa. Add 2–3 drops of oil around the batter.
- Alternatively, spread the batter on a back of a steel plate after oiling it. Then slowly slide the adai on the griddle and cook it.
- When the edges of adai brown, remove it from heat, apply a teaspoon of ghee and serve immediately.