Adai is a thick dosa kind and protein rich food that is made using rice and dals, soaked and grinded together . Adai taste delicious with aviyal - a thick vegetable,coconut gravy . Adai can also be eaten with chutneys or any side dish of your choice.
Preparation Time: 30 minutes( Not including Soaking time)
Cooking Time: 10 minutes
Serves: 12 - 15 no.s of dosas
INGREDIENTS:
Sona masuri rice or any raw rice - 1 cup
Toor Dal - 1/4 cup
Channa dal - 1/4 cup
Urad dal - 2 tablespoon
Moong dal - 2 tablespoon
Fenugreek seeds - 1/4 teaspoon
Dry Red chili - 4 to 5 no.s depending on your spice level
Salt - as required
Onion - 1/2 cup chopped fine
Coriander leaves - chopped fine
Curry leaves - chopped fine
Cumin seeds - 1/2 teaspoon
Asafoetida powder - a pinch
Oil - for making dosa
METHOD:
1. Soak rice, toor dal,channa dal, moong dal ,urad dal, fenugreek seeds in a bowl with sufficient water. Also soak, dry red chilli in another separate vessel. Let them soak for at least 5 to 6 hours.
2. Now grind them all with less water in to a smooth batter. Do not add too much water when grinding.
3. Now add chopped onions,curry leaves, coriander leaves, cumin seeds, salt and sprinkle some asafoetida powder.
4. Now add water to your desired consistency. If you want thin and roast dosas, you can add more water. If you want thick and like adai, you can add less water.
5. In a nonstick pan, take some batter and pour gently. Do not try to spread very thin, as we have added onions and it will not come very well to spread thin. So spread it gently.
6. Add some oil and cover with lid and let it cook for sometime. Now flip to other side and you can see, the adai turned golden brown.
7. Paruppu arisi adai is ready ! You can serve with aviyal or any favourite side dish of your choice.
SEE ALSO: Aviyal Recipe, Mint Coriander chutney
Preparation Time: 30 minutes( Not including Soaking time)
Cooking Time: 10 minutes
Serves: 12 - 15 no.s of dosas
INGREDIENTS:
Sona masuri rice or any raw rice - 1 cup
Toor Dal - 1/4 cup
Channa dal - 1/4 cup
Urad dal - 2 tablespoon
Moong dal - 2 tablespoon
Fenugreek seeds - 1/4 teaspoon
Dry Red chili - 4 to 5 no.s depending on your spice level
Salt - as required
Onion - 1/2 cup chopped fine
Coriander leaves - chopped fine
Curry leaves - chopped fine
Cumin seeds - 1/2 teaspoon
Asafoetida powder - a pinch
Oil - for making dosa
METHOD:
1. Soak rice, toor dal,channa dal, moong dal ,urad dal, fenugreek seeds in a bowl with sufficient water. Also soak, dry red chilli in another separate vessel. Let them soak for at least 5 to 6 hours.
2. Now grind them all with less water in to a smooth batter. Do not add too much water when grinding.
3. Now add chopped onions,curry leaves, coriander leaves, cumin seeds, salt and sprinkle some asafoetida powder.
4. Now add water to your desired consistency. If you want thin and roast dosas, you can add more water. If you want thick and like adai, you can add less water.
5. In a nonstick pan, take some batter and pour gently. Do not try to spread very thin, as we have added onions and it will not come very well to spread thin. So spread it gently.
6. Add some oil and cover with lid and let it cook for sometime. Now flip to other side and you can see, the adai turned golden brown.
7. Paruppu arisi adai is ready ! You can serve with aviyal or any favourite side dish of your choice.
SEE ALSO: Aviyal Recipe, Mint Coriander chutney
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