Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.

Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…

Do check out my Plain Adai recipe, Murungai Keerai Adai recipe/Moringa Leaves Adai , Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

Adai with Leftover Rice

Adai with Leftover Rice

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Preparation Time – 10 mins

Cooking Time – 10 mins

Serves – 3 nos

1 cup – 160 ml

Ingredients:

• Leftover Rice – 1 cup
• Besan/Gram Flour/Chickpea Flour – 3 tbsp
• Rava/Semolina – 1 tbsp
• Onion – 1 no
• Chillipowder – ¼ tsp
• Eno (original flavor) – ¾ tsp
• Curd/Yogurt – 3 tbsp
• Asafoetida – ¼ tsp
• Salt to taste
• Oil – for frying

Rice

With besan and rava/semolina

with curd/yogurt and eno

with Asafoetida

With onions and chilli powder

with curry leaves

Drizzling oil

Adai with Leftover Rice

Adai with Leftover Rice

Preparation:

• Mash the leftover rice with your hands, be sure there should be no lumps.
• Add in rava and besan, mix all these together.
• Pour in the curd/yogurt and eno powder, mix them well together.
• Pour in little water, mix it well and bring them to a dosa consistency.
• Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
• Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
• Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
• Drizzle little oil along the sides and cook until it turns golden brown.

Serve hot with Chutney, Idly chilli powder and Sambar.