Adai is a type of Dosa from Tamil Nadu which is made with lentils. My friend Rani used to give this Adai every year on the occasion of Kartika poornima, as Prasadam. I and my daughter loved this very much, so I asked her recipe, but I couldn't prepare it. Today I wanted to eat it badly. And here is the ADAI...
ADAI
WHAT YOU NEED:
RAW RICE - 2 PARTS
UDAD DAL - 1 PART
CHANA DAL - 1 PART
TUR DAL - 1 PART
GREEN GRAM / MOONG - 1 PART
COCONUT GRATINGS - 1 PART
DRY COCONUT - SLICED THINLY
PEPPER CORNS - TO TASTE
GREEN CHILLI - CHOPPED, TO TASTE
SALT - TO TASTE
ADAI
HOW TO MAKE:
WASH AND SOAK RICE, DAALS AND MOONG IN ENOUGH WATER FOR 2 HOURS.
GRIND IT COARSE ALONG WITH COCONUT GRATINGS AND PEPPER CORNS ALONG WITH VERY LITTLE WATER.
TRANSFER IT IN A BIG BOWL. ADD SALT TO TASTE, DRY COCONUT SLICES AND CHOPPED GREEN CHILLI.
MIX WELL. THE BATTER SHOULD BE VERY THICK.
HEAT FLAT TAVA, SPREAD A LADLEFUL BATTER OVER IT AND SPREAD LITTLE THICK. REDUCE THE HEAT, PUT 2-3 TSP OIL AROUND THE DOSA, COVER AND COOK TILL IT S BROWN AND FRY WELL. NOW FLIP THE OTHER SIDE, PUT AGAIN A TSP OIL AROUND AND FRY.
REMOVE IT TO THE PLATE AND SERVE. IT DOESN'T NEED ANY ACCOMPANIMENT.
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