Ananya's Tasty and Crispy Adai 1

Adai Batter

Cripsy Adai with Coconut Chutney and Jaggery 

Ingredients:

• Idli Rice - 1 cup
• Channa dhal ( kadalai paruppu) - 1/2 cup
• Toor dhal - 11/2 tablespoon
• Moong dhal - 11/2 tablespoon
• Ginger - 1 small 
• Pepper - 1/4 tspn
• Green chilli - 1 or 2
• Dried red chilli - 6 or more ( according to taste )
• Asofoetida - 1 or 2 tspn 
• Salt - 11/2 tspn ( according to taste )
• Curry leaves - 1 small bunch

Method:

• Soak the rice and dhals in water for 3 hrs along with chillies, ginger and pepper
• Grind the soaked mixture nicely and add required amount of salt.
• Add asofoetida and curry leaves to the batter
• Heat a nonstick tawa or pan, Pour a ladle of  batter in a circular motion and make the adai. Add little oil till golden brown and cripsyness comes on both sides
• Serve crispy adai with coconut chutney and jaggery a good combination

Variance:

• Chopped onions and murungai keerai (drumstick leaves) can add to the batter 
• Grated carrot, onion, cauliflower or cabbage can add to the batter

Your feedback/comments would be appreciated.

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