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Chettinad Kara Adai Recipe, Spicy Adai Dosai Recipe

July 12, 2016 by Suguna Vinodh 43 Comments

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Kara Adai

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.

kara-adai-recipe-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.

kara-adai-recipe-paste

We will be using a combination of parboiled rice and raw rice for this recipe.

kara-adai-recipe-rice

We will need parboiled rice, raw rice, chana dal, toor dal, urad dal and moong dal.

kara-adai-recipe-ingredients

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.

kara-adai-recipe-grind

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.

kara-adai-recipe-mix

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.

kara-adai-recipe-onion

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.

kara-adai-recipe-griddle

Serve hot.

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kara-adai-recipe-pic

Chettinad Kara Adai Recipe, Spicy Adai Dosai Recipe


★★★★★

4.9 from 17 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 3 hours 20 mins
  • Yield: 15 Adai's 1x
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Description

Recipe for Chettinad style Kara adai recipe. Tamilnady spicy adai dosai recipe made with rice and lentils.


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Transfer the ground paste to a bowl.
  4. Add in the kara masala and salt. Mix well. Set aside.
  5. 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.
  6. 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.
  7. Serve hot with a spicy chutney or avial.
  • Prep Time: 3 hours
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

Keywords: chettinadu kara adai

Did you make this recipe?

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adai

kara-adai-recipe-pic

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Next Post → Ragi Dosa Recipe, Ragi Dosa with Urad Dal and Ragi Flour Recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Vaishnavi says

    May 19, 2021 at 1:09 pm

    Tried this recipe ! It’s very nice and yummy! Thanks for sharing

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:37 pm

      Thank you so much.

      Reply
  2. Visalakshi says

    December 24, 2019 at 1:00 pm

    This turned out to be very delicious. A good change from our usual adais. Thank you Kannamma 🙂

    ★★★★

    Reply
    • Suguna Vinodh says

      December 26, 2019 at 7:41 pm

      Glad you liked the adai.

      Reply
  3. smitha nair says

    March 22, 2019 at 12:01 am

    Turned out very delicious.

    ★★★★★

    Reply
  4. Karpagam Sridhar says

    July 17, 2018 at 4:31 pm

    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 !

    ★★★★★

    Reply
  5. Jai Kasinathan says

    May 31, 2018 at 12:33 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 31, 2018 at 1:50 pm

      Thank you!

      Reply
  6. Bharathy says

    May 13, 2018 at 1:42 am

    Tried the recipe…Came out very well…Thanks for sharing ☺️

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 14, 2018 at 1:27 pm

      Thank you so much!

      Reply
  7. Saranya says

    April 23, 2018 at 2:38 am

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 25, 2018 at 10:11 pm

      Thank you ! Glad you liked it!

      Reply
  8. Jay Natarajan says

    March 11, 2018 at 1:55 pm

    A great simple recipe without any fermentation and a healthier option compared to regular dosai

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 12, 2018 at 4:16 pm

      Thank you so much. Glad you liked it!

      Reply
  9. Sangeeta Patel says

    January 17, 2018 at 12:39 am

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 17, 2018 at 1:35 am

      Thank you!

      Reply
  10. Kowshi says

    September 23, 2017 at 10:59 am

    Yummy…tried this recipe turned out well..my hubby enjoyed it too…thank you

    Reply
    • Suguna Vinodh says

      September 25, 2017 at 1:04 pm

      Thank you!

      Reply
  11. Neha says

    August 8, 2017 at 4:14 pm

    Tried making these lovely dosas yesterday and they turned out very good! Thank you!

    Reply
    • Suguna Vinodh says

      August 8, 2017 at 6:46 pm

      Thank you so much!

      Reply
  12. Sri Rekha says

    May 20, 2017 at 5:10 pm

    Tried this recipe.. and a success. Thank you for sharing Suguna! 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 21, 2017 at 3:36 am

      Thank you!

      Reply
  13. Akshata says

    April 21, 2017 at 12:14 am

    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!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 2:01 pm

      Thanks so much. Really glad that you liked the recipe. Happy Cooking.

      Reply
  14. Raj Sadasivan says

    April 13, 2017 at 2:52 pm

    Hello Kanamma… I knwo for adai the best combo is avial or kara chutney. Is mor kozhambu also a combination for adai?

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 13, 2017 at 3:57 pm

      I have never heard of that combination.

      Reply
  15. Sudhamani says

    April 10, 2017 at 10:14 pm

    Awesome receipe Suguna, thanks for sharing!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 11, 2017 at 1:28 am

      Thank you Sudhamani. Glad you liked the recipe. Happy Cooking!

      Reply
  16. namrata says

    April 5, 2017 at 6:49 pm

    perfect and delicious breakfast

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:02 pm

      Thank you so much. Glad you liked the recipe. Happy cooking.

      Reply
  17. Deena aka Dinesh says

    March 16, 2017 at 9:24 pm

    Your recipes are rocking ????

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 17, 2017 at 3:22 am

      Thank you so much. Happy Cooking!

      Reply
  18. Benu says

    March 3, 2017 at 6:48 pm

    Hai

    Is it enough to soak these all for just 2 hours?

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:50 am

      Yes.

      Reply
  19. la poste nogent le rotrou says

    January 19, 2017 at 1:29 pm

    Hi there to all, the contents existing at this website
    are really amazing for people knowledge, well, keep up
    the nice work fellows.

    Reply
  20. Himali says

    August 24, 2016 at 12:25 am

    Thank you Suguna for sharing yet another fantastic Chettinad recipe. It turned out really well and my husband simply loved it. Thank you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 24, 2016 at 1:03 pm

      Thank you!

      Reply
  21. Ahila says

    July 18, 2016 at 12:06 am

    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.

    Reply
    • Suguna Vinodh says

      July 18, 2016 at 9:47 am

      Thanks Ahila. Its 1/4 cup toor dal and 2 tablespoon moong dal.

      Reply
  22. Raji says

    July 13, 2016 at 7:18 am

    We eat this one with avail.Thanks for posting this.It reminded me my mom.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 13, 2016 at 11:40 am

      Thank you!

      Reply
      • M Anandhi says

        September 6, 2017 at 3:09 pm

        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.

        ★★★★★

        Reply
        • Suguna Vinodh says

          September 8, 2017 at 4:07 pm

          Thank you!

          Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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