Adai
Ingredients:
- Idly Rice (Parboiled Rice) : 1 cup.
- Channa Dhal : 1 cup
- Urad Dhal : 1 tbsp.
- Moong (Green Gram) Dhal : 1 cup.
- Onion : 1 chopped (optional)
- Red Chilli : 4.
- Asafoetida : 1 Pepper size.
- Curry and Coriander leaves chopped : Little.
- Jeera : 1-2 tsp.
- Ginger : 1/2 inch grated.
Method:
Soak Rice and Urad dhal together and grind coarsely. Soak Channa dhal separately and grind coarsely. Soak Moong dhal separately & add to batter without grinding it. Mix the above grinded batter with 3 red chillis, Jeera, Asafoetida and enough salt (1/2 tsp) . Keep the batter aside for 3 to 4 hours. Add ginger, curry & coriander leaves to the batter. Season with mustard seeds & 1 red chilli. Add and fry 1 chopped big onion if you want. Mix the seasons with batter. Fry with enough oil like dosai. Serve with coconut chutney or avial.
For variations, you can add:
Some grated carrot or yellow pumkin or drumstick leaves (murungai keerai). Chopped green chili & sliced coconut. Instead of Channa dal, add Red gram - 1/2 cup + Bengal gram - 1/2 cup for variation.
tsp - Tea Spoon
tbsp - Table Spoon