Adai is made of rice and lentils. We can add sprouts also in this while grinding. However, normally it is made with rice, urid dal, chana dal, tuvar dal. It is ground coarsely but my son does not like this way hence I used to grind smoothly along with red chilli, green chilli, curry leaves etc.
We make this during Karthika deepam and is served with jaggery and white home made butter. My children prefer to eat in this way. But it can be servied with Avial, Sambhar and coconut chutney too. While making it for karthikai deepam, we add black pepper, cumin seeds and coconut bits. It is quite filling and heavy too.
Preparation time: 10 minutes
cooking time: 30 minutes
yield : 8-9 adai (thin one)
Ingredients:
1/4 cup par boiled rice
1/4 cup raw rice
5-6 black pepper (optional)
2 red chilli
1 green chilli
1/4 tsp cumin seeds (optional)
2 tbs tuvar dal
2 tbs chana dal
1 tbs urid dal
2 sprigs of curry leaves
salt as per taste.
asafoetida
oil for making adai. (sesame seed oil preferred)
Method:
1. Wash and soak the par boiled rice and raw rice together for 6-7 hours. Soak the red chilli along with this.
2. Wash and soak the chana dal and tuvar dal together for 6-7 hours.
3. Wash and soak the urid dal for 30 minutes.
4. Grind together the rice . Then add the chana dal, tuvar dal, urid dal, green chilli,red chilli, black pepper, cumin, curry leaves etc.
5. Add the asafoetida, salt, bits of curry leaves. Mix well.
6. Heat a tava iron or non stick, apply little oil and wipe it. ppur a ladleful of batter in the centre and spread it the way you spread the same for dosa.
7. Apply some oil. cook both the sides,
How to serve:
Serve hot with chutney, morukootan, avial, jaggery and home made white butter.
VARIATION: you can make this adai with mix sprouts also. You can add chopped onion while making the adai. But for karthikai deepam, we do not add onion.
dill-leaves-dosa.html
mix-sprouts-dosaadai.html
tricolour-dosa-tiranga-dosa.html
jaggery-dosa-vella-dosa-sweet-dosa-gud.html
oats-dosa.html
rava-dosa-sujidosa-semolina-dosa.html
water-melon-dosa-tarboosini-dosa-dosa.html
cucumber-dosa.html
We make this during Karthika deepam and is served with jaggery and white home made butter. My children prefer to eat in this way. But it can be servied with Avial, Sambhar and coconut chutney too. While making it for karthikai deepam, we add black pepper, cumin seeds and coconut bits. It is quite filling and heavy too.
Preparation time: 10 minutes
cooking time: 30 minutes
yield : 8-9 adai (thin one)
Ingredients:
1/4 cup par boiled rice
1/4 cup raw rice
5-6 black pepper (optional)
2 red chilli
1 green chilli
1/4 tsp cumin seeds (optional)
2 tbs tuvar dal
2 tbs chana dal
1 tbs urid dal
2 sprigs of curry leaves
salt as per taste.
asafoetida
oil for making adai. (sesame seed oil preferred)
Method:
1. Wash and soak the par boiled rice and raw rice together for 6-7 hours. Soak the red chilli along with this.
2. Wash and soak the chana dal and tuvar dal together for 6-7 hours.
3. Wash and soak the urid dal for 30 minutes.
4. Grind together the rice . Then add the chana dal, tuvar dal, urid dal, green chilli,red chilli, black pepper, cumin, curry leaves etc.
5. Add the asafoetida, salt, bits of curry leaves. Mix well.
6. Heat a tava iron or non stick, apply little oil and wipe it. ppur a ladleful of batter in the centre and spread it the way you spread the same for dosa.
7. Apply some oil. cook both the sides,
How to serve:
Serve hot with chutney, morukootan, avial, jaggery and home made white butter.
VARIATION: you can make this adai with mix sprouts also. You can add chopped onion while making the adai. But for karthikai deepam, we do not add onion.
dill-leaves-dosa.html
mix-sprouts-dosaadai.html
tricolour-dosa-tiranga-dosa.html
jaggery-dosa-vella-dosa-sweet-dosa-gud.html
oats-dosa.html
rava-dosa-sujidosa-semolina-dosa.html
water-melon-dosa-tarboosini-dosa-dosa.html
cucumber-dosa.html
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