Ingredients:
Raw rice :1 cup
Boiled rice :1 cup
Urad dal :1/4 cup
Toor dal :1/2 cup
Gram dal : 1/2 cup
Green chillies :2
Red chillies: 4-5
Murungai keerai : 1 cup
Curry leaves
Cumin seeds : 2 tsp
asafoetida (hing) : 1 tsp
Ginger :1" piece
Gingelly oil
salt to taste
Method:
Wash and soak the dals and rice together for 3-4 hours.
Drain the water and keep it aside
In a blender, put the dal & rice mixture, then add green chillies, red chillies, ginger piece and grind it coarsely without adding water.
Then add salt & mix the murungai keerai to the grinded mixture.
Heat a tawa and spread the batter like dosa.(but since the batter is slightly thick, the adai will also be thicker than the regular dosa)
Sprinkle the gingelly oil over the adai & cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more adais.
Serve it hot with avial or with coconut chutney or even with powdered jaggery/sugar.
Raw rice :1 cup
Boiled rice :1 cup
Urad dal :1/4 cup
Toor dal :1/2 cup
Gram dal : 1/2 cup
Green chillies :2
Red chillies: 4-5
Murungai keerai : 1 cup
Curry leaves
Cumin seeds : 2 tsp
asafoetida (hing) : 1 tsp
Ginger :1" piece
Gingelly oil
salt to taste
Method:
Wash and soak the dals and rice together for 3-4 hours.
Drain the water and keep it aside
In a blender, put the dal & rice mixture, then add green chillies, red chillies, ginger piece and grind it coarsely without adding water.
Then add salt & mix the murungai keerai to the grinded mixture.
Heat a tawa and spread the batter like dosa.(but since the batter is slightly thick, the adai will also be thicker than the regular dosa)
Sprinkle the gingelly oil over the adai & cook on both sides till golden brown.
Repeat the same process for the remaining batter to prepare more adais.
Serve it hot with avial or with coconut chutney or even with powdered jaggery/sugar.
No comments:
Post a Comment