I WILL DEFINITELY ASSURE YOU THAT ADAI WILL BE A WHOLESOME BREAKFAST OR DINNER . ACCORDING TO ME I WILL LIKE TO HAVE ADAI WITH SUGAR/CHUTNEY, BUT MY HUBBY LIKES TO HAVE WITH CURD RICE/TOMATO CHUTNEY. BUT IN RESTAURANTS I HAVE SEEN ADAI WITH AVIYAL. I KNOW EVERY ONE HAS DIFFERENT VERSIONS OF MAKING IT. SOME MAY USE URAD DHAL,MOONG DHAL ALSO. I FOLLOW MY MOM'S WAY BUT MY MOTHER IN LAW USES ONLY EQUAL AMOUNT OF TOOR DHAL & IDLY RICE. IT ALSO TASTES GOOD .I LIKE THIN VERSION OF ADAI ONLY. YOU CAN MAKE THICK ADAI'S IF YOUR BATTER IS THICK. BOTH THIN/THICK ADAI WILL TASTE GOOD. THE MAIN ADVANTAGE OF THIS ADAI IS IT DOES NOT NEED FERMENTATION. AFTER GRINDING LEAVE 30 MINS AND YOU CAN USE THE BATTER FOR PREPARING ADAI. I MADE THIS ADAI NOW FOR KARTHIGAI DEEPAM.
INGREDIENTS
RAW
RICE
|
½
Cup
|
IDLY
RICE
|
½
Cup
|
CHANNA
DHAL
|
½
Cup
|
TOOR
DHAL
|
½
Cup
|
SMALL
/BIG ONION
|
1
Cup
|
FENNEL
SEEDS
|
1
Tsp
|
RED
CHILLY
|
2
To 3
|
GINGER
|
1
Inch
|
ASAFOETIDA/HING
|
A
Pinch
|
SALT
|
To
Taste
|
OIL
|
1
Tbsp
|
STEP BY STEP PICTURES
Wash and Soak the Rice, Dhal separately for 2 Hrs
Take Asafoetida,Red chilly,Ginger and Fennel Seeds(I forgot take that pic) in a mixie. Grind it coarsely.
Along with that add the dhal mixture,grind it to a coarse paste,by adding little water.
Then add the rice and grind it to coarse paste by adding little water.
Now the batter is ready.It should be slightly thicker than the dosa batter.
In a kadai add oil. If you like to temper with mustard ,urad dhal,curry leaves you can use it or you can directly fry the onions. Small onions taste good.Mix this in the batter.
Heat up the dosa pan. Pour one laddle full and spread the batter like dosa.
Drizzle oil and when it is cooked one side ,turn to the other side till it turns golden brown
Serve hot with any Chutney
NOTES
- The batter should not be smooth.
- You can use shredded coconut, along with onions also
- You can use drum stick leaves mixed with the batter and have an healthy version of it.
- Be generous in pouring the oil
- The iron skillet works good for adai
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