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Adai Recipe
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 3/4 cup uncooked rice chawal
- 2 tbsp toovar dal arhar
- 2 tbsp chana dal split bengal gram
- 2 tbsp urad dal split black lentils
- 8 Red chillies
- a pinch of asafoetida hing
- 3 tbsp Grated coconut
- 1 carrot grated
- 5 tbsp cabbage finely chopped
- 2 onions finely chopped
- 5 tbsp coriander chopped
- 3-4 leaves Curry finely chopped
- 2-3 green chillies finely chopped
- Salt to taste
- Oil for deep-frying
Ingredients
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Rate this recipe!
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Instructions
- Cover the rice and dals in separate vessels with cold water and leave to soak for 2 hours.
- Drain the dals and rice.
- Put the rice, toovar dal, chana dal, urad dal, red chillies and asafoetida in a blender with a little water and grind to a coarse batter.
- Add the remaining ingredients except the oil for deep frying. If the batter is very thick, add a little water.
- Heat the tava. Spread a little batter on the tava and drop a little oil around the edge of the batter. Allow to cook for a few minutes. When brown spots appear on the edge, turn the adai and cook on the other side.
Recipe Notes
Serve hot with coconut chutney.
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