Rice - 1 ½ Cup
Toor Dal - ½ Cup
Chana Dal - ½ Cup
Moong Dal - ½ Cup
Urad Dal - ½ Cup
Red Chilli - 3-4 nos.
Ginger - 1 inch piece
Black Pepper Corn (whole) - ¼ Teaspoon
Salt - As per taste
Onion - ½ Cup Chopped
Spinach - 1 bunch chopped
Fenugreek Seeds - ½ Teaspoon
How to Make :
Soak the rice, all the dals(lentils) and fenugreek seeds in water for 3-4 hours.
Grind all the ingredients together (except spinach leaves, onions) into a rough paste (coarse)
Allow it to ferment for 3 hours.
Add spinach leaves and onions to the batter.
Heat a skillet (tava). Spread a tsp of oil, pour Adai batter using a rounded spoon and try to spread it with spoon. It is thick compared to dosa. When it becomes golden brown, flip it over.
You can serve Adai with chutney and butter.
Traditionally, adai is very pungant. (add more red chillis and black pepper corn if you like) and is also served with ghee (clarrified butter) and jaggery.
For health conscious people, replace rice with brown rice. I have tried it with brown rice and tastes nice.
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