For a Healthy Bharat Mata -Tri Color Adai

Name: For a Healthy Bharat Mata -Tri Color Adai
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups rice; 1/2 cup chana split; 1/2 cup urad; 1/4 cup whole moong; 1 tablespoon Fenugreek; 1 inch Ginger, peeled; 10 Dry chilies; 4 cloves Garlic; Others:; 1 cup Onion finely chopped; 1/4 cup curry leaves; 1 cup orange bell pepper, chopped; 1 green bell pepper, chopped; 1 cup cilantro, chopped; 1/4 tsp asafetida; 1 tbsp chia seeds; 2 tbsp Cumin; As needed Salt; As needed sesame seed oil

Lakshmi Sridharan Ph D @cook_19872338

USA

#RDS Aromatic and flavorful and spicy adai with orange Bell Pepper, Green Pepper, onion and etc.

Lakshmi Sridharan Ph D @cook_19872338

USA

#RDS Aromatic and flavorful and spicy adai with orange Bell Pepper, Green Pepper, onion and etc.

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Ingredients

Prep time 20 minutes, cook time 25 mins

6 servings

4 cupsrice
1/2 cupchana split
1/2 cupurad
1/4 cupwhole moong
1 tablespoonFenugreek
1 inchGinger, peeled
10Dry chilies
4 clovesGarlic
Others:
1 cupOnion finely chopped
1/4 cupcurry leaves
1 cuporange bell pepper, chopped
1green bell pepper, chopped
1 cupcilantro, chopped
1/4 tspasafetida
1 tbspchia seeds
2 tbspCumin
As neededSalt
As neededsesame seed oil

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Steps

Prep time 20 minutes, cook time 25 mins

1

Soak rice, pulses, fenugreek seeds in water for at least 4-6 hours. Rinse. Transfer to a blender jar. Add ginger, chilies, garlic and enough water. Grind to make a coarse batter, not as smooth as for dosai. The batter should be slightly thick. Add required salt and stir. Rest for 2 hours.
Stir in chopped onion, and half of chopped bell peppers. Add curry leaves, cumin, and asafetida.
2

I use a cast iron skillet for roasting adai over medium heat. After heating, grease the skillet with a tbsp oil oil. Spread 1 cup of batter to make a circle; does not have to be thin as Dosai. On the top sprinkle 3tbsp chopped orange bell pepper, and 3tbsp chopped green bell pepper and 1tsp chopped cilantro at the bottom. Spray about a tbsp oil on the top. Press the added veggies with a spatula. Cover and cook both sides. In 4-5 minutes a nutritious, tasty adai is ready.
3

Transfer the roasted adai to a serving plate. Served hot or at room temperature, adai always tastes great. Serve with sambar or your choice of chutney, or pickle.

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Lakshmi Sridharan Ph D @cook_19872338

on January 29, 2024 02:04

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