Crispy adai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice - 1 cup
  2. Split bengal gram - 1/2 cup
  3. Black gram - 1 1/2 tablespoon (tbsp.)
  4. Green gram (mungu) - 1 1/2 tablespoon (tbsp.)
  5. Pigeon pea - 1 1/2 tablespoon (tbsp.)
  6. Dry chili - 11
  7. Black pepper - 1/4 teaspoon (tbsp.)
  8. Finely chopped Curry leaf - 6
  9. Coconut milk (optional) - 3 tablespoon (tbsp.)
  10. Salt - as needed

PREPARATION:

  1. Soak rice, bengal gram, black gram, green gram, pigeon pea, dry chili in water for 3 hours. Grind this into a thick batter and keep it aside for 1 hour.
  2. Crush the black pepper into a coarse powder.
  3. Add the crushed pepper, coconut milk, chopped curry leaves, salt as needed. Beat (mix) this well.
  4. Heat the flat iron skillet or non-stick tawa pan with coat of oil.
  5. Pour a spoonful of batter in the center, spread with the back of the spoon to a thick round.
  6. Once this side is cooked, flip over and cook until the adai dosai is cooked on the other side. Remove and serve

NOTES:

  1. Goes well with chutney



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