This recipe was shared by my good friend Bavani Ganesan. She got this recipe from a keeper at the famous Athangudi tiles factory in the chettinad region. Its a very interesting recipe and the addition of tamarind and fennel seed heightens the flavor of the kara adai. Unlike dosa and Appam, the batter does not need fermentation. Just a couple of hours for the ingredients to soak and once ground with aromatics, the batter is good to go.
Here is the video of how to make Chettinad Kara Adai
Here are the things you can buy online for making Chettinad Kara Adai
Lodge Cast Iron Tawa https://amzn.to/3JCKGUk
Par Boiled Rice https://amzn.to/3oZtEb8
Get all the ingredients ready.
We will first make a kara (spicy) masala.
Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside.
We will be using a combination of parboiled rice and raw rice for this recipe.
We will need parboiled rice, raw rice, chana dal, toor dal, urad dal and moong dal.
Wash and soak the ingredients in water for a couple of hours. Do not add lots of water. Just enough water to cover the ingredients. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste.
Transfer the ground paste to a bowl. Usually, adai batter is ground to a very slightly coarse paste. Its up to you. If you like smooth texture, then grind it fine. If you want slightly coarse texture, grind it to a coarse paste (very slightly coarse).
Add in the kara masala and salt. Mix well. Set aside.
Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.
Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden.
Serve hot.
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Chettinad Kara Adai Recipe, Spicy Adai Dosai Recipe
Recipe for Chettinad style Kara adai recipe. Tamilnady spicy adai dosai recipe made with rice and lentils.
- Total Time: 3 hours 20 mins
- Yield: 15 Adai's 1x
Ingredients
- Measurements Used – 1 Cup = 250 ml
For Kara (spicy) Masala
- 6 cloves garlic
- 6 dried red chillies
- 1 teaspoon fennel seeds
- 1 goose berry size tamarind
- 2–3 tablespoon water
Main Ingredients
- 1/4 cup raw rice
- 1/4 cup par boiled rice (I used Idli Rice)
- 1/4 cup chana dal
- 1/4 cup toor dal
- 2 tablespoon urad dal
- 2 tablespoon moong dal
- 1 teaspoon salt
- 3 tablespoon oil for griddle
- 1/2 cup onion, chopped fine
- 3 Sprigs coriander leaves, chopped fine
Instructions
- Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside.
- Wash and soak the ingredients in water for a couple of hours. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste.
- Transfer the ground paste to a bowl.
- Add in the kara masala and salt. Mix well. Set aside.
- Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.
- Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden.
- Serve hot with a spicy chutney or avial.
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
Tried this recipe ! It’s very nice and yummy! Thanks for sharing
Thank you so much.
This turned out to be very delicious. A good change from our usual adais. Thank you Kannamma 🙂
Glad you liked the adai.
Turned out very delicious.
Hi is it possible to make this adai without using raw rice ? If yes please give me the quantity of each ingredient in detail! Tia !
The recipe is a big hit in our home. Thank you so much for posting this and keep up the great work 🙂
the mobile app is awesome
Thank you!
Tried the recipe…Came out very well…Thanks for sharing ☺️
Thank you so much!
Thanks for this yummy recipe. My entire family enjoyed it especially my fussy toddler. Never thought fennel seeds could create such a big difference. It is just lingering on the mouth.
I additionally added some curry leaves to the masala paste in addition to your list of spices.
Thank you ! Glad you liked it!
A great simple recipe without any fermentation and a healthier option compared to regular dosai
Thank you so much. Glad you liked it!
Loved soft taste of fennel seeds in dosa. Yummy recipe. Loved by all at home. Lentils makes it healthy too with no fermentation and easy to make.
Thank you!
Yummy…tried this recipe turned out well..my hubby enjoyed it too…thank you
Thank you!
Tried making these lovely dosas yesterday and they turned out very good! Thank you!
Thank you so much!
Tried this recipe.. and a success. Thank you for sharing Suguna! 🙂
Thank you!
Tried this recipe,with my own additions of fenugreek seeds and quinoa in the batter, and chopped fenugreek leaves mixed into it before making the adai. Really superb recipe,loved jt!! The fennel seeds are pure magic!
Thanks so much. Really glad that you liked the recipe. Happy Cooking.
Hello Kanamma… I knwo for adai the best combo is avial or kara chutney. Is mor kozhambu also a combination for adai?
I have never heard of that combination.
Awesome receipe Suguna, thanks for sharing!!
Thank you Sudhamani. Glad you liked the recipe. Happy Cooking!
perfect and delicious breakfast
Thank you so much. Glad you liked the recipe. Happy cooking.
Your recipes are rocking ????
Thank you so much. Happy Cooking!
Hai
Is it enough to soak these all for just 2 hours?
Yes.
Hi there to all, the contents existing at this website
are really amazing for people knowledge, well, keep up
the nice work fellows.
Thank you Suguna for sharing yet another fantastic Chettinad recipe. It turned out really well and my husband simply loved it. Thank you.
Thank you!
Hi Sugana,
Today I saw ur adai dosai receipe and was little bit confused, you have mentioned moong dal twice, whether moongdal or toor dal is quarter cup or 2 tablespoon, can u please mention that.
Thank you.
Thanks Ahila. Its 1/4 cup toor dal and 2 tablespoon moong dal.
We eat this one with avail.Thanks for posting this.It reminded me my mom.
Thank you!
Thank u very much, Your adai was tasting yummi & every one in our house liked but i added little bit jeer the taste got still more enhanced.
Thank you!