Kollu Adai or Horse gram Adai is a very healthy and protein rich breakfast or dinner recipe. Kollu or Horse gram in English or Kulith in Hindi is a healthy gram that helps in weight loss and also lowers bad cholesterol and provides energy.
In my opinion, adais are a very good option when you want to have something healthy yet filling. Though there are quite a few adai variations like Paruppu Adai, Cholam Adai, knowing the health benefits of Kollu I do often include Kollu or horse gram in our food. One such way to include this healthy gram is Kollu Adai preparation. Adais being a favorite of my family, it is relished quite frequently at home. With the addition of rice and dal along with finely chopped and sautéed onions, coriander and curry leaves, these adais are tastier and will definitely be liked and enjoyed by everyone in the family.
Kollu or horse gram – 100 gms
Raw rice or pacha arisi – ¼ cup or 50 gms
Boiled rice or puzhungal arisi – ¼ cup or 50 gms
Moong dal or siru paruppu – a little less than ½ cup
Tur dal or thuvaram paruppu – a little less than ½ cup
Chana dal or Bengal gram or Kadalai paruppu – a little less than ½ cup
(All three dals mixed measures one cup or 200 gms)
Red chillies – 6 or as per taste
Sombu or fennel seeds – 2 tsps
Salt to taste
Oil for making the adais
To temper and saute
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Jeera or cumin seeds or seeragam – 1 tsp
Hing or asafoetida – 1 tsp or a big pinch
Onion – 1 big sized or shallots (sambar onions) – 15-20
Coriander – ¼ of a bunch
Curry leaves – a handful
Green chillies – 2 or to taste (optional)
Prep time – 5 mins (excluding the soaking time)
Cook time – 5 mins for sauteing + 4 to 5 mins per adai
Makes around 15 adais
- Wash and soak the horse gram or kollu, rice and dals along with red chillies and fennel seeds in sufficient water for 5-6 hrs or overnight.
- Grind the soaked ingredients to a coarse batter using a mixer jar or a grinder. Reserve water used for soaking and use it for grinding the batter. Transfer the coarse batter to a bowl.
- Chop onions, coriander, green chillies and curry leaves finely. Set them aside.
- Heat oil in a pan, add mustard seeds and let it crackle. Add jeera, urad dal and hing. Add the onions and green chillies and sauté for a minute.
- Add the sautéed onions, coriander and curry leaves to the prepared batter along with salt to taste. Mix well. Batter is ready for preparing adais.
- Heat a tawa and pour one ladle of the adai batter and spread it in a circular motion. Drizzle one tsp of oil around the adai and cook it. Once cooked, flip it to the other side, drizzle oil and cook till crisp and golden brown.
- Remove from tawa and serve hot.
Enjoy your adais with idli podi or coconut chutney or avial or jaggery and butter. My family likes to have adai with poondu milagai podi or jaggery and butter. We relished these healthy Kollu Adais topped with butter and Idli Podi and Coconut Chutney.
- Adai batter does not need any fermentation and hence a very good and safe alternative to those who love dosas but are advised to avoid fermented batter.
- I normally soak the ingredients overnight as it is better to soak Kollu or horse gram for a longer time.
- I have tried using raw rice + dals and boiled rice + dals for making the batter, both works perfect. If you do not have raw or boiled rice, skip and use whichever rice is available at hand.
- You can also add urad dal, masoor dal, whole green gram too.
- Batter consistency should be not too runny or too thick. It should be thicker than that of dosa.
- You can add finely grated carrot or cabbage to the adai batter. Grated coconut can also be added.
- You can also make it healthier by adding two handfuls of drumstick leaves to the batter and make adais.
- Prepared batter should be refrigerated if not using immediately. On refrigeration, batter stays good for 2 days.
- Adais are normally made a little thicker than dosas. If you want it thinner like dosas; dilute it by adding little water. Adjust the salt accordingly.