Mixed Vegetable Adai - A tasty and nutritious adai. A delicacy of Tamil Nadu !!! Fantastic combination with Coconut chutney or Avial (mixed vegetables curry with coconut paste). Recipe from Samayal by Viji Varadarajan !!
Makes: 10 - 12
1 cup ( 200 ml / 8 oz) boiled rice (puzhukalarisi)
½ cup urad dal
3 tablespoons chana dal (Bengal gram / kadalai parippu) or tur dal
3 cups water
2 green chillies (1 big or 2 small size), finely chopped
2 dried red chillies
¼ teaspoon hing (kaayam / asafoetida)
½ teaspoon salt
2 carrots, grate finely
2 tablespoon finely chopped onion, optional
¼ cup chopped coriander leaves
1/4 teaspoon turmeric powder (optional)
2 teaspoon cooking oil
Wash and soak rice, urad dal and chana dal (or tur dal) in 3 cups water for two - three hours. Drain out water and grind with green chillies, red chillies, hing and salt (sprinkle very little water during grinding) in a mixer to a smooth paste. Batter should be just like dosa batter. Finally mix with grated carrots, onion (optional) and chopped coriander leaves. 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 Coconut chutney or Avial. Thin adai is very tasty.
Serves: 2 - 3
6 tablespoon coconut grated
2 tablespoon split roasted gram dal (pottukadalai)
1 green chilli, chopped
Salt to taste ( or 1/2 teaspoon )
¼ teaspoon asafoedia (hing)
2 tablespoon water
Grind all the ingredients to a smooth paste in a small mixer with 2 tablespoon water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very tasty if it’s thick in consistency.
For the seasoning:
2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli, halved (optional)
3 curry leaves
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.