Sorry followers - I've been on a long hiatus, with no time to update my blog. I hope to restore some regularity to my posts. Try this wholesome, protein-rich recipe that tastes as good as it sounds. Enjoy!
Soak the following ingredients for 2 - 3 hours:
1/2 cup each of these lentils: urad dal (black gram), channa dal (bengal gram), whole moong (green gram) and toor dal (split pigeon peas)
(Variation: use 1/2 cup of whole moong and 1/4 cup each of two other dals; or 2 cups of whole moong)
1 cup of brown rice
Grind soaked ingredients into a thick, medium-coarse paste in a blender or food processor, along with the following:
2 small green chillies
2 dried red chillies
2 - 3 tsp salt
1 tsp asafetida (hing)
1 tblsp chopped ginger
1/2 tsp turmeric
Add the following to the batter:
1/2 cup shredded carrots
1/2 cup chopped onions (optional)
1 cup chopped spinach
Soak the following ingredients for 2 - 3 hours:
1/2 cup each of these lentils: urad dal (black gram), channa dal (bengal gram), whole moong (green gram) and toor dal (split pigeon peas)
(Variation: use 1/2 cup of whole moong and 1/4 cup each of two other dals; or 2 cups of whole moong)
1 cup of brown rice
Grind soaked ingredients into a thick, medium-coarse paste in a blender or food processor, along with the following:
2 small green chillies
2 dried red chillies
2 - 3 tsp salt
1 tsp asafetida (hing)
1 tblsp chopped ginger
1/2 tsp turmeric
Add the following to the batter:
1/2 cup shredded carrots
1/2 cup chopped onions (optional)
1 cup chopped spinach
Heat a griddle rubbed with sesame oil. Pour a big ladle full of batter in the center, and spread in a circular motion to desired size/ thickness. Drizzle some oil all around the circumference of the adai and on top.
When it turns a reddish-golden brown at the bottom, flip it over and cook on the other side. Serve with your favorite chutney. (Leftover batter can be refrigerated; make sure you use it within a few days).
No comments:
Post a Comment