Adai

Ingredients

• 1 cup parboiled rice, soaked
• ¼ cup split skinless black gram (urad dal), soaked
• ¼ cup split skinless green gram (moong dal), soaked
• ¼ cup split Bengal gram (chana dal), soaked
• ¼ cup split pigeon peas (tuvar dal), soaked
• Salt to taste
• ¼ teaspoon turmeric powder
• ¼ teaspoon safetida
• 1 tablespoon Nutralite + for drizzling
• ½ teaspoon mustard seeds
• 2 dried red chillies, seeded and chopped
• 7-8 curry leaves, chopped
• 2 green chillies, chopped
• ½ inch ginger, chopped
  

Method

• Soak the rice and grams overnight or for atleast eight hours. Drain and grind together the rice and grams with a little water. Add the salt, turmeric powder and safetida and grind till smooth consistency is obtained. Transfer into a bowl.
• Heat one tablespoon Nutralite in a small non-stick pan. Add mustard seeds and when they splutter, add red chillies and curry leaves. Sauté for a few seconds.
• Add this tempering to the batter and mix well. Add the green chillies and ginger. Mix well.
• Heat a non-stick tawa and grease it lightly. Spread a ladle of batter to a medium sized round adaiand cook till the underside is golden.
• Drizzle a little melted Nutralite over it, turn it over and cook till both sides are evenly golden and crisp.
• Serve hot.