Ingredients:
- Raw Rice - 2 cups
- Channa dal - 1/2 cup
- Toor dal - 1/2 cup
- Urad dal - 1 tblspn
- Red chilli - 10 to 12 nos
- Green chilli - 2 nos
- Murungai keerai - as required
- Asafoetida powder - 1/2 to 1 tspn
- Salt - to taste
- Oil - to cook the adai
Method:
- Wash and soak rice and dal together in water for 2 to 2 1/2 hours along with chillies
- After that grind it in a mixie in to fine batter
- Then transfer it to a bowl and add salt , asafoetida powder and mix well
- After 2 to 4 hrs add the clean murungai keerai ( as required ) and mix well
- Heat tawa greese it with oil and take a laddle of adai batter make dosa like round shape and make hole in the centre
- Add oil , after sometimes when the lower part becomes golden brown flip it over and cook on other side
- When both side turns golden brown take it out and repeat the process for rest of the batter
- Serve this tasty and crispy murungai keerai adai along with coconut chutney and milagai podi
- You can keep the batter overnight at room temperature for fermentation and can use in the morning also due to fermentation it becomes little bit sour.That gives different taste
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