Adai

Same day, another post, another Tam dish 🙂 now u know much I am loving it and this time its Adai, I have always relished adai when I have eaten it at various places. Infact I love all kind of cheelas and dosas and have many featured on my blog already. And this one being so healthy and full of protein I have always wanted to make it. So when the other day I was having a chat with Nandita of Saffron trail on twitter she led me to a recipe on her blog to make the same. With a brief guideline on how to make it. I created a mix of my own dals and created my own Adai… it was yummm and crisp and everyone at home loved it

What I used

the picture above contains

• 1/2 cup of green moong dal
• 1/2 cup of masoor dal
• 1/2 cup of spilt black urad dal (with chilka)
• 1/2 cup of channa dal
• 1/2 cup of toor dal

apart from that u will need

• green chillies – 3 or more depending on how spicy u need ur adai
• dry red chillies – 2
• curry leaves – about 5
• salt to taste
• oil for cooking the adai

How I made it

• Wash and Soak all the dals in sufficient water overnight, than next morning wash the dals again to drain all the grime.
• Add rest of the ingredients apart from oil and grind to a coarse mixture, dont over grind it in my humble opinion it tastes much better if the batter is not over grinded
• Heat a non-stick pan, take a ladle full of batter and spread it circularly to make a dosa. Spread 1 tsp of oil all around the adai. Cook it till browned flip and cook the other side
• Serve hot with any chutney u prefer, we had ours with a thin tomato chutney and mint-coriander chutney

Yummy and healthy isnt it?

And I am sending this to event which I always loved reading… My Legume Love Affair hosted this time at Mharo Rajasthan