Crispy, healthy and mouth watering Adai loaded with protein and tempting flavours. I made this using Nine lentils and grains. But it can be made with any more or less number of lentils as you like. If you want to make it for lunch box a slight alterations in ingredients will make it more soft than crispy which I have given in the recipe…
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Yield / Serves
Rice 1 cup
Wheat 1 cup
Chana dal 1/4 cup, Thur dal 1/4 cup, Moong dal 1/4 cup
Whole Black Urad dal 1/4 cup & Green gram 1/4 cup
Masoor dal 1/4 cup & Kollu / Horse gram 1/8 cup
Red chillies 6
Ginger piece - 2 inches size peeled (Helps for easy digestion)
Salt to taste
Oil for making the Adai
Mix all the pulses, rice and wheat together wash well and soak in water overnight or 6 hours. Again wash them twice and drain the water out.
Add them to a blender with ginger, salt and chillies and grind to coarse batter. Bring the batter to pouring consistency adding required batter.
Wait for 4 hours to make Adais. If needed add finely chopped onions, but it is optional.
Add some asafoetida powder, chopped curry leaves and mix well. Heat a dosa tawa. Pour two ladles of batter on the tawa and make normal size dosas.
With the spatula make a hole in the centre and put some oil the centre and around the Adai. Preferably Gingelly / Sesame oil. Once it becomes golden brown flip off and cook the other side too.
Now the Adai is ready to serve. The best combo for Adai is Avial or Coconut Chutney. It also tastes yummy with butter and jaggery powder.
- If you want it to be soft for a longer time reduce the quantity of Chana dal and add extra 1/4 cup of Whole Black Urad dal.
- When you make this filling recipe for breakfast, very simple lunch like curd rice and salads make us very comfortable.
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