Adai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 1 votes

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INGREDIENTS:

  1. Parboiled rice - 1 cup
  2. Rice - 1 cup
  3. Split Bengal gram - 1 cup
  4. Black gram - 1 cup
  5. Pigeon pea or red gram - 1 cup
  6. Asafetida - 1/4 teaspoon (tsp)
  7. Curry leaves - 5 (optional)
  8. Green chili - 4
  9. Black pepper - 10
  10. Cumin seeds - 1/4 teaspoon (tsp)
  11. Shredded coconut - 2 tablespoon (tbsp)
  12. Oil - as needed.
  13. Salt - to taste

PREPARATION:

  1. Soak parboiled rice and rice for 7 to 8 hours.
  2. Soak Split Bengal gram, Black gram, Pigeon pea or red gram for 7 to 8 hours.
  3. After soaking hours grind rice to batter (dosai batter consistency but not fine grain)
  4. After soaking hours grind the grams and the ingredients (except salt, coconut and curry leaves) to batter (dosai batter consistency but not fine grain).
  5. Mix the rice and gram batter with salt to taste.
  6. Heat the dosai iron skillet , take one ladle full and spread the batter as we do for dosa. Drizzle little oil and once it is cooked turn to other side and cook till golden brown.
  7. Serve hot with coconut chutney.

NOTES:




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