Rice flour 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 - 1 teaspoon (tsp.)
  4. Dry chili - 1 (broken into pieces)
  5. Finely chopped green chili - 1
  6. Finely chopped curry leaf - 5
  7. Finely chopped coriander leaf - 15
  8. Split black gram - 1 teaspoon (tsp.)
  9. Cumin seed - 1 teaspoon (tsp.)
  10. Finely chopped ginger - 1 inch
  11. Salt - 1/2 teaspoon (tsp.)

PREPARATION:

  1. Soak rice flour by adding water just enough to submerge for 1/2 an hour.
  2. Soak split bengal gram by adding water just enough to submerge for 1/2 an hour. Strain water and keep it aside.
  3. Soak black gram for 3 hour or until is soaked. Drain the water from soaked black gram and grind into a thick batter by adding little water as possible.
  4. Drain water from the rice flour  and to the  black gram batter and make thick batter by adding water as needed to dosai or pan cake consistency.
  5. In a pan heat oil; add soaked split bengal gram, cumin seed, dry chili and sauté until cumin seeds stop splattering. Now add this to the batter and mix well.
  6. Now add ginger, curry leaves, coriander leaves, salt to taste to the batter and mix well.
  7. Now make adai and serve hot.
  8. -- Making of adai --
    1. Heat the dosai iron skillet , take one ladle full and spread the batter as we do for dosai.
    2. Drizzle little oil and once it is cooked turn to other side and cook till golden brown

NOTES:

  1. Serve hot with coconut chutney.



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