Adai

Adai

Same day, another post, another Tam dish :) now u know much I am loving it and this time its Adai, I have always relished adai when I have eaten it at various places. Infact I love all kind of cheelas and dosas and have many featured on my blog already. And this one being so healthy and full of protein I have always wanted to make it. So when the other day I was having a chat with Nandita of Saffron trail on twitter she led me to a recipe on her blog to make the same. With a brief guideline on how to make it. I created a mix of my own dals and created my own Adai... it was yummm and crisp and everyone at home loved it.

AdaiSame day, another post, another Tam dish :) now u know much I am loving it and this time its Adai, I have always relished adai when I have eaten it at various places. Infact I love all kind of cheelas and dosas and have many featured on my blog already. And this one being so healthy and full of prot...

Summary

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    Ingredients

    Green moong dal
    1/2 cup of
    Masoor dal
    1/2 cup
    Spilt black urad dal (with chilka)
    1/2 cup
    Channa dal
    1/2 cup
    Toor dal
    1/2 cup
    Apart from that u will need
    Green chillies - more depending on how spicy u need ur adai
    3
    Dry red chillies -
    2
    Curry leaves - about
    5
    Salt
    to taste
    Oil for cooking the adai

    Steps

    1. Wash and Soak all the dals in sufficient water overnight, than next morning wash the dals again to drain all the grime.
    2. Add rest of the ingredients apart from oil and grind to a coarse mixture, dont over grind it in my humble opinion it tastes much better if the batter is not over grinded.
    3. Heat a non-stick pan, take a ladle full of batter and spread it circularly to make a dosa. Spread 1 tsp of oil all around the adai. Cook it till browned flip and cook the other side.
    4. Serve hot with any chutney u prefer, we had ours with a thin tomato chutney and mint-coriander chutney.
    5. Yummy and healthy isnt it?
    Adai

    And I am sending this to event which I always loved reading... My Legume Love Affair hosted this time at Mharo Rajasthan

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