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
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.
Thanks for the awesome recipe Anu! You rock 🙂