This is one of the easiest lunch/rice recipes. Perfect for summer afternoons, paired with a cucumber or onion raita and a cruncy papad. Fresh mint flavors this rice, I don’t add cilantro as I want the flavor of mint to be the dominant one.
Adai is a bit difficult to describe – it’s like dosai, but totally different in its composition (more hearty with the dals), taste (has some spice and heat to it) and presentation (not as thin). Maybe a rustic cousin of dosai? A high protein, wholesome and complete meal that doesn’t take hours of prep, no fermentation required, and is almost instant except for the soaking time of 2 hours required for the rice and the dals. I like to soak them at lunch, and it takes less than 30 minutes to grind, add the vegetables, and to have dinner on the table!