Adai

Hey all! Let's make something different today for dinner. Lets make Adai. Soak rice & dal for 2 hours in water, grind and prepare the batter and there you go ...all set for something different and yummilicious. People prefer to eat Adai with a sidedish called 'Avial'. But you can still have it with pickles/chutney/sambhar.

Click here for Avial's recipe : http://yummyandtummy.blogspot.in/p/curry.html#Avial

Ingredients :

Rice - 2 cups
tuwar dal : 1/2 cup
Chana dal : 1/4 cup
Urad dal : 1/8 cup
Salt : 1.5 tsp or as per taste
Asafoetida :1/8 tsp
coriander leaves : 1/2 cup chopped
curry leaves : few (7-8)
grated coconut (or) onion : 1/2 cup
Red Chilli : 3 to 4

Method:

Soak rice, tuwar dal, chana dal,urad dal in water for 2 hours. Soak the rice in a separate container.
Drain water. Add above ingredients in a big mixi jar, add salt, asafoetida, red chillies and grind it by adding little water till it turns into a coarse batter. Note that the batter should not be too smooth and too coarse.
Transfer it into a vessel and add chopped curry and coriander leaves.
Add the grated coconut or chopped onions.
Heat the tawa, add little oil. When hot, pour one ladle of batter and spread it even and round like dosa (But keep it thicker. Adai is usually thicker than dosa). Make a hole in the center (else it might not cook properly in the middle portion).
Pour 1/2 tsp oil in and around the batter.
After 1-2 min, with a spatula turn the Adai to cook the other side and add oil again.
When both sides of Adai turn golden brown, take it out from pan. Serve hot.