Cholam adai, a thick south-indian style pancake made of jowar/sorghum and a combination of dals. A healthy and hearty meal anytime.Jump to Recipe
Table of contents
What is Adai?
Adai is a healthy, protein rich, nutrient dense breakfast. A South-Indian style pancake made of rice and lentils. A quick and easy thick dosai like dish, which doesn’t need any fermentation
The traditional adai, made of rice and lentils, is naturally a vegan dish. Soak the ingredients for 3-4 hours minimum, grind it with chilies and spices. Usually, adai batter doesn’t need any resting, but doing so, for an hour or two, enhances the flavor of the adai. Since, Adai ground with necessary spices, it usually doesn’t require any chutney or sides and served with just butter and jaggery.
Adai, a versatile recipe, can be made of a variety of grains, like quinoa, oats, barley, white/red/black rice etc. Here is a small list for you to chose your favorite adai.
- Barley Adai, made of barley and lentils.
- Mixed millet adai, made of 4 different millets and lentils.
- Varagu arisi adai, made of kodo millet and lentil
- Multigrain adai, made of 7 different grains and lentils.
- Quinoa Adai, Quinoa and combination of dal
- Horsegram adai, hearty adai made of kulith and a combination of dal.
If you are looking for a no soak, no ferment recipe, then this Oats adai is where your search ends. Oats and lentils dry powder that should definitely be in your pantry for a quick meal.
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Chutney Recipes to pair with Sorghum Adai
Cholam Adai Recipe
A healthy and hearty adai dosai made with a jowar/sorghum and combination of dals available in any Indian pantry. This adai can be made thin or thick. Enjoy it with an array of chutneys or just butter and jaggery for a complete meal
Cholam Adai Recipe | Jowar Adai | Sorghum Adai
- Indian style mixie or any heavy blender
- Tava to cook the adai/pancake
- ½ cup Cholam Jowar/Sorghum
- ½ Cup Tuvar dal/toor dal/Tuvaram paruppu
- ½ Cup Chana dal/Kadalai paruppu/Gram dal
- ½ Cup Matta rice/Raw rice
- 4-5 nos red chilies
- ½ teaspoon coriander seeds/dhaniya optional, but enhances flavor
- a small piece of ginger optional
- handful of curry leaves
- fistful of coriander leaves
- salt to taste
- Take Jowar/Sorghum, Tuvar dal. Chana dal and rice together in a bowl. Wash them twice and let it soak in water for 3-4hours
- After the said time, drain the excess water, take the ingredients in a mixer jar, add chilies, coriander seeds, fresh curry leaves, coriander leaves and ginger to this and grind it to a batter. Use about ½ cup of water while grinding.
- The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai.
- Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well
Let us make the adai
- Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel
- Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a teaspoon of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too.
- Since the adai is made little thick, making hole in the center, helps in even cooking of the adai.
- Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.
Enjoy this healthy and hearty adai straight from the tava with a simple side of butter and jaggery or with a aviyal, a perfect combo for adai.
They taste best when served hot straight from the pan. You can make them thin like dosa and pack it for your kiddos breakfast dabba or make it thick and serve it for dinner.