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
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| 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.
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