Adai

Adai with chutney or sambar is one of my favorites. A lesser known cousin of dosa, adai is a very healthy and filling tiffin recipe of South India. 

Ingredients:

Channa Dal - 1/2 cup

Rice - 1/2cup

Toor dal - 1/4 cup

Urad Dal - a handful or less

Green chillies - 3 finely chopped

red chillies - 5

Ginger - 1 inch

Onion - 1/4 finely chopped

Curry leaves

Asafoetida - a pinch

Optional: coconut - 4ts

Salt to taste

Prep:

Soak all the dals and rice overnight (though 4-5 hours should be enough)

Procedure:

Grind the soaked ingredients together in to a coarse batter along with ginger, red chillies and salt. 

Now add onion, curry leaves, green chillis, coconut and asafoetida to the batter.

Now heat a griddle, add 3-4 drops of oil in the griddle. When the griddle is hot, pour a laddle of  the batter and spread it. Make a hole in the middle and pour a drop of oil in the hole (so that the adai comes crispy). Turn the adai after 1minute and wait until both sides are golden brown.

Adai can be had with tomato-onion chutney or jaggery or avial etc.