Adai - A tasty and nutritious adai. A delicacy of Tamil Nadu !!! Fantastic combination with Avial (mixed vegetables curry with coconut paste)!!!
Makes: 6 - 7
1 cup ( 100 g ) boiled rice (puzhukalarisi)
½ cup urad dal
3 tablespoons chana dal (Bengal gram / kadalai parippu)
2 cups water
2 green chillies (1 big or 2 small size), finely chopped
2 dried red chillies
6 curry leaves
¼ teaspoon hing (kaayam / asafoetida)
½ teaspoon salt
1/4 teaspoon turmeric powder (optional)
2 teaspoon cooking oil
Wash and soak rice, urad dal and chana dal in 3 cups water for four to five hours. Drain out water and grind with green chillies, red chillies and curry leaves (sprinkle very little water during grinding) in a mixer to a smooth paste. Batter should be just like dosa batter. Finally mix with salt to taste, turmeric powder(optional) and hing. Stir gently. No need of fermentation.
Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.
Grease with little oil / ghee.
Make the dosa / adai by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.
Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.
Turn other side and cook till golden color.
When ready, carefully remove with the help of a thin spatula. Serve hot with Avial.
Avial (Easy method)
Any vegetables of your choice
2 carrots, cut into 1 ¼ - inch thin slices
6 French beans, cut into 1 ¼ - inch piece
1 brinjal, cut into thin slices
1 drumstick, cut into 1 ¼ - inch piece
1 potato, cut into thin slices
1 cup water (200 ml)
2 teaspoons thick tamarind paste (or 3 thin slices of raw mango)
½ teaspoon salt (or to taste)
Extra 3 curry leaves
1 teaspoon oil
For coconut paste:
1 cup (75 g – 100 g or 5 – 7 tablespoons) grated coconut
2 green chillies, chopped
1 teaspoon jeera (cumin seeds)
6 curry leaves
2 tablespoons water
Make a thick coconut paste of above ingredients (grated coconut, green chilli and jeera) with 1 tablespoon water. Finally add curry leaves and blend well again. Keep aside.
In a bowl, mix all the vegetables with 1 cup water and thick tamarind paste (or raw mango slices). Cover with a lid and cook on a low to medium heat for 12 – 15 minute or until ¾ done / softens (you also boil potatoes, carrots and French beans separately. Microwave high on 750W for 4 minutes 30 seconds with ¼ cup (50 ml) water. Then add along with cooked drumstick and brinjal. Brinjal and tender drumstick will cook very fast).
At this stage, add thick coconut paste and salt to taste. Mix gently. Do not add extra water. Consistency of the avail is thick. Cover again with a lid and cook on a low for 5 minutes or until vegetables well coated with coconut paste and fragrant / water almost dries up / thickens. Finally add curry leaves and 1 teaspoon oil. Mix gently. Serve with adai.