Adai
Ingredients:
- 1/2 cup broken wheat (dalia)
- 1/4 cup green moong dal (split green gram)
- 2 tbsp masoor dal (split red lentils)
- 2 tbsp urad dal (split black lentils)
- 1 tsp fenugreek (methi) seeds
- 1/4 cup finely chopped onions A pinch of asafoetida (hing)
- 1 tsp ginger-green chilli paste
- 2 tbsp finely chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- 1 tbsp chopped curry leaves (kadi patta) Salt to taste
- 3 tsp oil for cooking
Nutritional Value:
Energy: 32kcal
Protein: 1.3g
Method:
- Combine the broken wheat, green moong dal, masoor dal, urad dal and fenugreek seeds in a deep bowl and soak in enough water for 2 hours and drain well
- Blend them in a mixer along with approx. 3/4 cup of water to a coarse mixture
- Transfer the mixture into a deep bowl, add the onions, asafoetida, ginger-green chilli paste, coriander, turmeric powder, curry leaves and salt and mix it well
- Heat the non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 125 mm (5″) diameter thin circle
- Smear 1/8 tsp of oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour from both the sides
- Fold over to make a semi-circle and repeat the above steps to make 23 more adais
- Serve immediately
