Adai
Adai is a healthy, protein-rich and nutrient-dense lentil crepe.
It is super flavourful, delicious and makes for a great breakfast or meal any time of the day. It is served with a chutney or avial or just some jaggery and butter to taste. Making adai is quicker and easier than making dosa because adai batter does not need fermentation.
Ingredients:
- Idly rice/boiled rice/raw rice: ¼ cup
- Toor dal: ¼ cup
- Urad dal: ¼ cup
- Channa dal: ¼ cup
- Green gram: ¼ cup
- Red chillies: 10
- Ginger piece: One inch in size
- Jeera: 1 tsp
- Chopped coriander leaves: 2 tbs
- Hing: 1/8 tsp
- Small onion, finely chopped: 1
- Salt to taste
Method:
- Take all the rice and dal varieties in a container – wash well.
- Add the red chillies.
- Soak in drinking water for 3 to 4 hours.
- Add the ginger and jeera.
- Grind to a slightly thick, coarse batter. The batter is ready for instant use. However, it can be rested for 2 to 4 hours to enhance the flavours.
- When you are ready to make the adai, add the chopped coriander leaves, hing, onion and salt. Do not add a lot of onions as it will become difficult to spread the adai batter.
- Adjust consistency and make the adai.
- Use ghee or oil and serve hot.
- Washed drumsticks leaves can be added to the batter to make it extra healthy.
Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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