Sunday, 29 December 2019

DAL ADAI|பாரம்பரிய பருப்பு அடை


How to make this protein-rich Adai..? 


Idli Rice 100 gm
Toor Dal  50 gm
Chana Dal 50 gm
Whole Green Gram 50 gm
Whole Urad Dal 50 gm
Fenugreek seeds 1 tsp
Dry Red Chillies 4 pcs (optional)
Chopped Coriander Greens, a fistful
Fresh and tender Curry leaves 25-30 pcs
Chopped Bellary onion a handful
Cumin Seeds 1 tsp
Asafoetida 2 pinches
Himalayan pink Salt 3/4 tsp
Groundnut oil 50 ml


Soak all lentils, above mentioned and Rice in water for about 2 hours. 

Soak the red chillies in water for 2 hours. 

Wash the soaked contents until clear water. 

Drain the excess water. 

Fill the mixer jar with washed lentil contents up-to half level.

Add Curry leaves,  chopped Bellary onion, soaked red chillies, Cumin seeds,  Asafoetida, salt and 100 my water. 

Grind to a coarse batter. 

Transfer the batter to the mixing bowl. 

Grind the remaining lentils-rice contents 
 with water until coarse batter.

Transfer to the mixing bowl. 

Mix well to combine.

Cover the batter and let it rest for 4 hours. 

Add chopped coriander greens and blend well to combine. 

Heat the dosa tawa on medium heat. 

Smear the heating Tama with cut bellary onion. 

Pour the adai batter in the centre of tawa and spread the batter to a circular thin disc.

Drizzle oil all over the adai. 

Cook until golden brown both sides by flipping over. 

Take out and place the adai on a dry plate. 
Repeat the process for the remaining. 

Serve hot with butter and Jaggery powder.

Nothing beat this combination.

Enjoy this comfort and filling Adais on winter evenings with hot tea. 

Yield 20 adais
Cooking time: 6.30 hours (including soaking and fermenting hours)
Servings: 5-6 persons.

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