INGREDIENTS:
Idly rice - 1 cup
Moongdhal (Splited) - 1/2 cup
Toor dal - 1/2 Cup
Channadhal / Kadalai parupu - 1/2 Cup
Red chillies - 5 to 6 or as needed
Onion - 1 Finely chopped
Ginger - 1 small piece
Fennel seeds - 2 Tsp
Coconut - 1/2 cup cut into pieces
Coriander leaves - 1/2 cup finely chopped
Turmeric powder - 1/4 Tsp
Salt - as needed
Oil - as needed
HOW TO MAKE:
Soak rice and and all the dhals together 4 to 5 hours. In a bowl of water soak red chillies too.
In a mixie add red chillies, fennel seeds, ginger and give a quick stroke and then grind the soaked rice and dhals coarsely. Not too much fine batter or not too much coarse batter. Add turmeric powder and salt mix well and keep aside for 4 to 5 hours.
When you make adai 5 mins before add chopped onions, coriander leaves, coconut. Mix well and add needed water and the consistency should be thicker than the idly batter.
Heat dosa tava and spread ladle full of bater and make thick adai as shown in the below fig. Pour little oil around the adai. Let it get cooked and once it changed its color little brown add little oil on the adai. Then turn over the adai and cook other side till it get golden brown.
Serve with Aviyal and it is a best combo. I have with jaggery with this spicy adai and its yummmmm :-)
Click below link for Aviyal recipe:
AVIYAL RECIPE
TIPS:
Drumstick leaves can also be added.
Jaggery is the cool combo for this spicy adai.
Add green moongdhal, channa dhal and soak these in previous night to grind with the above ingredients.
Comments
Post a Comment