Adai

Name: Adai
Total time: 3000 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 4 cups rice; 1/4 Cup whole urud; 1/4 Cup chana dahl; 1/4 Cup toor; 1/4 Cup horse gram; 1 tablespoon fenugreek, methi; 1 inch ginger, peeled, chopped; 10 dried chillies; 2 cloves garlic; 2 green chillies; 2 cups chopped onion; 1 cup grated cucumber; 1/4 cup curry leaves; 1 ts asafoetida (hing); 2 tablespoons cumin; to taste Salt; as required Oil

Lakshmi Sridharan Ph D @cook_19872338

USA

Tasty and nutritious. A very good source of protein and fiber

Lakshmi Sridharan Ph D @cook_19872338

USA

Tasty and nutritious. A very good source of protein and fiber

Saved

Ingredients

50 mins

10 servings

4 cupsrice
1/4 Cupwhole urud
1/4 Cupchana dahl
1/4 Cuptoor
1/4 Cuphorse gram
1 tablespoonfenugreek, methi
1 inchginger, peeled, chopped
10dried chillies
2 clovesgarlic
2green chillies
2 cupschopped onion
1 cupgrated cucumber
1/4 cupcurry leaves
1 ts asafoetida (hing)
2 tablespoonscumin
to tasteSalt
as requiredOil

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Steps

50 mins

1

Make a checklist. Place the necessary ingredients near the cooking area
2

Make a checklist. Place the necessary ingredients near the cooking area
3

Soak rice, dal and methi in water for 4-6 hours. Drain. Add ginger, chilli, garlic and water and grind in a grinder. The batter should be slightly thicker. Add the required salt and stir. Rest for1 hour. Before making adai, add onion, curry leaves and fennel to the batter. Add grated cucumber and mix well.
4

Place the skillet over medium heat; I use cast iron skillet as it retains heat well. When the skillet is hot enough grease the skillet. Spread 1 cup of batter on the skillet, as you would do for making dosa. Adai does not have to be thin. Add a tablespoon of oil evenly on top. Cover with a lid. Both sides of adai should be well cooked (golden brown). Remove from the skillet.
5

Always taste before serving Serve with sambar, your favorite chutney, pickles, or chili powder. I served with onion tomato sambar and homemade lemon pickle

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Lakshmi Sridharan Ph D @cook_19872338

on October 18, 2021 18:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography