Tuesday, August 10, 2010


Adai...healthy n wholesome


Rice : 1 cup
Urad Daal: 1 cup
Moong Daal: 1 cup
Toor Daal: 1 cup
Chana Daal: 1 cup

Curry leaves: 15-20
Hing/Asafetida: 1/2 tbsp
Red Chillies: 10
Green Chillies: 10
Salt: to taste

Wash and soak the above ingredients in water (except the chillies and curry leaves) for about 4-5 hrs .Grind into coarse paste, along with chillies and curry leaves, add salt.  Let it ferment for about 2-3 hrs in summer and about 3-4 in winter. It becomes light and airy after fermentation. Add a little water if necessary. The batter should be thick ( like pancake batter) U can always add some water to the batter if you think it is too thick and does not spread well.

Heat the griddle….preferably a  cast iron griddle . Pour a spoonful of batter in the center, spread round with the help of the back of the spoon. Pour ½ tsp of oil all around the edges and cove for 15-20 sec. Flip it so it is roasted well on both sides…smear some chatni powder inside it and serve hot.
Refrigerator batter after use, is good for 2 weeks.

Lentil is a great source of  protein . Lentils are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, lentils are called "vegetarian's meat", moreover they are easy to store, have a long shelf life and very easy to work with . If you can whip up something yumicious and healthy in your kitchen ....it is a best seller..and adai is definitely a best seller!!

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