It was love at first sight when I saw this gorgeous adai on Anu’s blog. I made it soon after and absolutely loved it. Since adai batter doesn’t need fermenting, this is far easier to make than regular dosa. I had the batter for 3 days in the refrigerator and it was just fine.
Spinach Adai | Keerai Adai Recipe
Preparation time: 3 hours
Cooking time: 15 minutes
Makes ~20 adai
Recipe inspired by Anu
Ingredients:
1 cup of rice
1/3 cup of toor dal (tuvaram paruppu)
1/3 cup of channa dal (kadala paruppu)
1 large bunch of spinach
1 tsp of cumin seeds (jeera)
3-4 dry red chillies
1 tsp of coriander seeds
1/2 tsp of black pepper powder
1/4 cup of grated coconut
1 tsp of oil
Salt to taste
How to Make Spinach Adai:
1. Add the dals to the rice, wash, and soak for at least 2 hours.
2. Heat the oil and add add the cumin seeds, coriander seeds, red chillies, and pepper. Fry for 30 seconds and add the spinach, roughly chopped. Cook for 2 mins until the spinach begins to wilt and shrink.
3. Grind the soaked rice-dal mixture along with the spinach mixture and coconut with some salt and water. The mixture can be slightly coarse, that’s totally fine.
4. You can make the adai immediately. Make sure both sides are cooked until slightly golden. I used gingelly oil to cook them up.
Serve hot with coconut chutney. For a change, I served it with two of my favourites – chow chow kootu – and tomato thokku. Yum!
Thanks for the awesome recipe Anu! You rock 🙂
Can we make the batter and store it? And for how long?
Hello Moon, yes you can. You can keep the batter in the refrigerator up to 4 days.
Can we add water?
yes please. grind with water.
Are you sure you can make 20 adai (of size as seen in the picture) with one cup of rice? if yes, that would be very good for my diet!
the picture may be a bit misleading since it was clicked very close to the adai. these are only a bit larger than pancakes and we eat about 4-5 each.
I told you right – Your spinach adai looks way more sexier than mine – mine's falling for yours! LOL!
hi i am in maharastra where we get palak+methi so common. now i found a new way to add palak in menu…tks it came out very well. good post…
Love this easy and no-fuss-about-fermenting recipe and will definitely try it. Does this keep well or needs to be consumed immediately? The reason I asked is, can I give it to my children in their lunch boxes?
yes sure you can send them these adais in their lunch boxes. it won't taste as good as when freshly made though
Looks colorful!
I have this bookmarked too. The no fermenting part is the best thing about adais and love the addition of spinach!
Healthy and super catchy adai.
Healthy twist to the usual adais…looks very tempting to try!
Looks great. Must try.
That is an awesome looking Adai! Treat to eyes and tummy:-)
I am looking for a particular adai recipe and this one looks similar to that except for the spinach part!Love tomato thokku wth dosas,the no-fermenting part is the best when it comes to adai I guess!
Perfect!
i generally add spinach to almost all dosa batters and even to chapathi dough
add to pesarattu (Moongdal dosa) it adds even more color .
that’s a fab idea!
super…am not spinach lover but loved ur post …