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Monday, December 22, 2008



Boiled Rice : 3 cups
Whole Urad Dal : 1/2 cup
Toor Dal : 1/2 cup
Chana Dal : 1/2 cup
Asafoetida (Hing/Peringayam) : 1/2 tsp
Red chillies : 5
Salt as per taste

  1. Mix boiled rice, toor dal and chana dal. Wash thoroughly and soak in water for 3 hrs
  2. Wash Urad dal well and soak in water and refrigerate. It is enough if the urad dal soaks for half an hour
  3. Drain water from the dals and grind with red chillies, hing and salt to form a batter similar to dosa batter consistency
  4. Just before making adai, add chopped curry leaves and tiny bits of coconut (optional)
  5. Spread a thin layer of the batter on the tava. Wait till it becomes golden brown and flip over
  6. Cook the other side also well and take out when crisp. Use medium flame to cook the adai
  7. Serve hot with avial, mor kozhambu or with just ghee and sugar

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