ADAI ( LENTILS-RICE DOSA)

Hi all, the recipe I am going to introduce today is something I used to dislike a lot in my childhood. But now I enjoy making and eating it. It's healthy and easy to make. This recipe comes from my mother and MIL's kitchen. It's a south Indian dish, made with lentils and rice. Something quick to make for an early dinner or evening tiffin.

ADAI

INGREDIENTS

RAW RICE: 2 CUP
CHANA DAL: 1/2 CUP
TOOR DAL: 1/2 CUP
RED CHILLI'S: 3-4
HING/ PERUNGAYAM/ ASAFOETIDA: 1/2 TSP
BLACK WHOLE PEPPER: 3-4
CURRY LEAVES: 7-8
SALT AS REQUIRED
OIL

ADAI

MAKING

Soak the grains for 3 hours and grind them into a coarse batter in a blender with Red Chillies and Pepper. After one round add the Hing/Perungayam/Asafoetida, grind once again, and finally grind it again with salt. Make sure the Batter is coarse and not smooth.

Add curry leaves to the batter. Heat a flat pan that we use to make Dosa. Pour the Adai batter and use a ladle to rotate it in a circular motion so it spreads out. Add oil around it to cook evenly. That's it, Adai is ready to eat. Serve it with Jaggery or Butter or anything that you like.

TIPS/VARIATIONS

Make sure the batter is coarse and thicker in consistency. Make sure it's not runny or smooth.

You could also use crushed pepper instead of whole pepper.

BHATTURA

So for the weekend I had the sudden urge to make Bhattura's. They are a larger and heavier variety of Poori's made with All Purpose Flour (Maida).I have never tried it before but I made it and it came out really well. Here it goes

BHATTURA

INGREDIENTS

ALL PURPOSE FLOUR: 2 1/2 CUP
CURD/ YOGURT: 1/2 CUP
BAKING POWDER: 1/2 TSP.
BAKING SODA: A PINCH
SALT: 1 TSP
SUGAR: 2 TSP
OIL: 2 TBSP AND FOR FRYING
WATER AS REQUIRED

Bhattura

MAKING:

Make a dough with the dry ingredients and water mentioned above. Knead it into a medium soft dough, add 2 tsp of oil and knead it again before covering it with a wet muslin cloth / kitchen towel. Allow it to rest for an hour or two.

Separate the dough into small balls and flatten each ball into a medium sized Bhattura with a rolling pin (belan). Sprinkle a handful of dry All Purpose Flour / Maida to prevent the dough from sticking.The size actually depends on the size of your kadai / deep fry pan. If you have a big kadai, make the Bhattura's bigger.

Deep fry the flattened Bhattura's in oil until its puffed up and cooked. Serve hot with Channa on the side.

Delicious Bhattura is ready to eat.

TIPS

if you have time, allow the dough to rest for even more time.