Adai is a nutrient packed dish, full of proteins as it incorporates many of the dals. It is good to have them at least once a week. A great option for breakfast/ dinner.
Adai batter can be used immediately after grinding without the need for fermentation. The left over adai batter can be used to prepare kunukku, a popular lentil and rice fritter snack. Combine the batter with chopped onions, green chillies, crushed peppercorns and few cilantro. Deep fry in oil as small balls. You can also use Paniyaram pan to make these fritters.
Ingredients
1/2 cup toor dal
1/2 cup chana dal
1/2 cup yellow moong dal
1/2 cup urad dal
1/2 cup raw rice
1 cup boiled rice/ idli rice
1/2 ts hing
6-8 red chillies
Few curry leaves
Salt as per need
Preparation
Wash and soak the dals and rice together for around 3 hours.
First grind the red chillies with little dal, hing and salt. Then grind the rest of the dals to a smooth or a little coarser batter as you wish. Finally add curry leaves and give it a pulse.
(The amount of rice added increases or decreases the crispiness of adai. You can also use variety of other dals and beans to make this adai. You may also add spinach leaves and drumstick leaves which makes it even more nutritious.)
The preparation of adai is same as that of dosa.
Serve them hot with coconut chutney, jaggery and ghee/ butter. Many love to have them with aviyal.
1 comments:
Very Nice Blog. Please have a look into this recipe too Aloo Channa Tikki Recipe on
Indian Vegetarian Food Recipes
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