Rice adai recipe

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

  1. Rice flour - 1 cup
  2. Black gram - 1/2 cup
  3. Split Bengal gram (Kadala parippu) - 1 teaspoon (tsp)
  4. Dry chili - 1
  5. Hot green chili - 1
  6. Curry leaves - 10
  7. Split black gram- 1 teaspoon (tsp)
  8. Cumin seed - 1 teaspoon (tsp)
  9. Ginger - 1 inch
  10. Salt - to taste

PREPARATION:

  1. Cut the ginger, curry leaves,  hot green chili into fine pieces.
  2. Soak rice flour in a bowl,  soak Black gram in a separate bowl for 1 - 2 hours.
  3. Grind Black gram into a paste, add little water as possible. Grind the soaked rice into a fine paste.
  4. Mix them both to make a batter.
  5. Heat oil in a pan add broken Bengal gram, split black gram, cumin seed, crushed dry chili and cook until the cumin seed splatter.
  6. Then add the fried stuff, ginger, curry leaves, green chilies to the batter along with salt as needed and mix well.
  7. Heat the iron skillet or non-stick tawa pan with coat of oil.
  8. Pour a spoonful of batter in the Centre, spread with the back of the spoon to a thick round.
  9. Once this side is cooked, flip over and cook until the adai dosai is cooked on the other side. Remove and serve

NOTES:




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