Adai

INGREDIENTS:

Par-Boiled Rice 1/4 cup
Split Chickpeas (Chana Dal) 1/4 cup
Pigeon Peas ((Toor Dal) 1/4 cup
Split Moong Dal with skin 1/4 cup
Whole Green Moong 1/2 cup
Split Black Gram Lentils (Urad Dal) 2 tbsp
Yellow Moong Dal 2 tbsp
Red Chilis 3-4
Cumin Seeds 1 tsp
Curry Leaves
Ginger 1-inch
Hing 1/4 tsp
Salt to taste
Oil for cooking
Water as required

METHOD:

Serving Size: 4-5

Wash the dals and rice well. Soak them for 3-4 hours or overnight.

Drain and grind them with red chilis, ginger, cumin seeds, curry leaves, hing and salt. Add a little water and make a slightly coarse, thick batter.

Heat a griddle and pour a ladleful of batter onto it. Spread gently into a medium-thick round adai. Drizzle a little oil around the edges. Cook on medium flame until golden, then flip and cook the other side.

Serve hot with sambar, coconut chutney, or tomato chutney.

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