Black pepper adai recipe

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

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INGREDIENTS:

  1. Parboiled rice - 1/2 kilogram
  2. Split bengal gram - 200 grams
  3. Dry chili - 200 grams
  4. Coconut - 1
  5. Asafoetida powder - 1/4 teaspoon (tsp.)
  6. Black pepper - 1 teaspoon (tsp.)
  7. Cumin seed - 1 tablespoon (tbsp.)
  8. Mustard seed - 1/2 teaspoon (tsp.)
  9. Split black gram - 1 tablespoon (tbsp.)
  10. Curry leaf - from 2 stem
  11. Ginger - 1 inch
  12. Oil - as needed
  13. Salt - as needed

PREPARATION:

  1. Shred the coconut. Shred the ginger.
  2. Soak parboiled rice, split bengal gram, dry chili, gingerĀ  in water until they submerge for 6 hours.
  3. Grind soaked parboiled rice, split bengal gram, dry chili into to coarse batter. Now add the coconut , asafoetida to the batter and grind for 2 more minutes.
  4. In a pan heat 1/4 cup of oil. Now add mustard seeds, black pepper, split black gram, curry leaves once the mustard seed stop splattering add this to the adai batter.
  5. Now add salt as needed and mix the batter well.
  6. Heat a skillet and coat with oil. Now scoop 2 ladle of batter and pour onto the skillet. Now press the middle of the poured batter to spread them around.
  7. Now place a lid and cook for 3 minutes in medium heat. Flip the adai and cook for another 3 minutes and serve.
  8. Make more adai with the batter and serve.

NOTES:




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