Navadhaniya Adai

Navadhaniya Adai is a combination of 9 grains and lentils which makes it a protein rich food for breakfast or evening tiffin. This can be prepared as crispy as a dosa and very good for weight loss, kids’ growth and a filling dish. It is a healthy South Indian dish loved by many and easy to prepare too.

Method:

1. Soak the 9 grains overnight as mentioned in the ingredients- Idli rice, Black urad(ulundu),Soya bean, white cow peas or karamani, Horse gram (Kollu), Green moong dal (pachai payaru), Masoor dal,Bengal gram (kadalai parupu),Soya bean along with rice flakes (aval) which makes adai more crispier.
2. If you need it much quicker, it is better to soak at least for 4-5 hours for good result.
3. Drain the soaked water, grind it in 2 to 3 batches. Add maximum of around 1/4 cup of water for each batch just to assist grinding.
4. The batter must be as thick as possible if you want to store it for longer days.
5. I usually add 2 inch chopped ginger, 3 red chillies for the last batch and mix the whole batter.
6. Add 2-3 tspn salt initially. You can add more salt if needed while making adai.
7. You can use it immediately. But fermenting/resting it for 3-5 hours in room temperature gives better taste.
8.  For making adai, add chopped onions, curry leaves to the portion of batter needed and adjust salt.
9. Adding more salt initially can make the batter watery than expected.
10. Make round adais in tawa or Iron skillet as needed. You can use gingelly oil or ghee for making ir crispier and non sticky.

This adai goes well with its authentic combination of Avial, jaggery ,chutney or idly chilli powder.