Friday, January 21, 2011


The usual combination for adai is part raw rice, part par boiled rice, channa dal, toor dal and some red chillies for heat. One can mix and match various lentils and legumes and can create different types of adai. Sky is the limit.healthy dish....lot of proteins 
that the taste of any version is amazing, filling and nutritious.

1 Cup Raw Rice
1/2 Cup Bengal Gram split
1/2 Cup Black Gram split
1/2 Cup Green Gram split
8 – 10 Red Chilies
fennel seeds-1/2tsp
1 Onions, Chopped finely
1 tbsp Coriander leaves / Mint leaves, Chopped
A pinch of Asafoetida
Half fresh Coconut, Grated
Oil for Shallow frying
Salt to taste
Soak the lentils and Rice for 4 to 5  hours.
Grind the lentils, Rice,fennel seeds,  Red Chilies, Salt and Asafoetida to a not to smooth batter. 
Mix well, cover and keep overnight in a cool place to ferment.
Before making Adai Dosa, add Onions, Coconut and Coriander leaves or Dill or Mint.
 in a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and shallow fry on both sides till it becomes golden in color.
Serve hot with Butter, Pickles, Chutney or aviyal

Happy Cooking

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