Sunday, 22 March 2015

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.


INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

  • Grind the soaked dals  coarsely.
  • Grind the rice to a fine paste along with red chillies and hing .
  • Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
  • Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  • Add finely chopped onions and mix well.
  • Keep aside  for 15-20 mins
  • You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
  • Heat a girdle/tawa and spread the adai in a  thick circular shape.
  • Add oil at the sides and and cook on  medium heat till golden in colour.
  • Flip on the other side ,add a little oil and cook till done.
  • Serve hot with AVIAL or chutney.


 

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.