Adai

Adai
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Highlights

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.

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.
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