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You are here: Home / Breakfast / Spinach Adai | Keerai Adai Recipe

Spinach Adai | Keerai Adai Recipe

November 24, 2015 20 Comments

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I love adai. I love any recipe with spinach. So when these two are married? Oh boy!

Spinach Adai | Keerai Adai RecipePin

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.

Spinach Adai | Keerai Adai RecipePin

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.

Spinach Adai | Keerai Adai RecipePin

4. You can make the adai immediately. Make sure both sides are cooked until slightly golden. I used gingelly oil to cook them up.

Spinach Adai | Keerai Adai RecipePin

Spinach Adai | Keerai Adai RecipePin

Serve hot with coconut chutney. For a change, I served it with two of my favourites – chow chow kootu – and tomato thokku. Yum!

Spinach Adai | Keerai Adai RecipePin

Thanks for the awesome recipe Anu! You rock 🙂

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By nags Filed Under: Breakfast, Spinach (Palak) Recipes, Uncategorized

Previous Post: « Rajma Chawal Recipe, Rajma Rice Recipe Step by Step
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Comments

  1. Moon

    March 10, 2016 at 12:37 pm

    Can we make the batter and store it? And for how long?

    Reply
    • nags

      March 13, 2016 at 5:24 pm

      Hello Moon, yes you can. You can keep the batter in the refrigerator up to 4 days.

      Reply
  2. Anonymous

    April 12, 2013 at 9:08 am

    Can we add water?

    Reply
    • Nagalakshmi V

      April 12, 2013 at 9:30 am

      yes please. grind with water.

      Reply
  3. Anonymous

    April 11, 2013 at 12:08 pm

    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!

    Reply
    • Nagalakshmi V

      April 12, 2013 at 2:22 am

      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.

      Reply
  4. Anu Nandu

    June 30, 2012 at 7:12 pm

    I told you right – Your spinach adai looks way more sexier than mine – mine's falling for yours! LOL!

    Reply
  5. Nalini Srinivasan

    June 27, 2012 at 6:48 am

    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…

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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