DAL ADAI|பாரம்பரிய பருப்பு அடை

https://youtu.be/zCCN_a0GH6

DAL ADAI|AUTHENTIC ADAI

How to make this protein-rich Adai..? 

Ingredients:

Idli Rice 100 gm

Toor Dal  50 gm

Chana Dal 50 gm

Whole Green Gram 50 gm

Whole Urad Dal 50 gm

Fenugreek seeds 1 tsp

Dry Red Chillies 4 pcs (optional)

Chopped Coriander Greens, a fistful

Fresh and tender Curry leaves 25-30 pcs

Chopped Bellary onion a handful

Cumin Seeds 1 tsp

Asafoetida 2 pinches

Himalayan pink Salt 3/4 tsp

Groundnut oil 50 ml

Procedure:

Soak all lentils, above mentioned and Rice in water for about 2 hours. 

Soak the red chillies in water for 2 hours. 

Wash the soaked contents until clear water. 

Drain the excess water. 

Fill the mixer jar with washed lentil contents up-to half level.

Add Curry leaves,  chopped Bellary onion, soaked red chillies, Cumin seeds,  Asafoetida, salt and 100 my water. 

Grind to a coarse batter. 

Transfer the batter to the mixing bowl. 

Grind the remaining lentils-rice contents 

 with water until coarse batter.

Transfer to the mixing bowl. 

Mix well to combine.

Cover the batter and let it rest for 4 hours. 

Add chopped coriander greens and blend well to combine. 

Heat the dosa tawa on medium heat. 

Smear the heating Tama with cut bellary onion. 

Pour the adai batter in the centre of tawa and spread the batter to a circular thin disc.

Drizzle oil all over the adai. 

Cook until golden brown both sides by flipping over. 

Take out and place the adai on a dry plate. 

Repeat the process for the remaining. 

Serve hot with butter and Jaggery powder.

Nothing beat this combination.

Enjoy this comfort and filling Adais on winter evenings with hot tea. 

Yield 20 adais

Cooking time: 6.30 hours (including soaking and fermenting hours)

Servings: 5-6 persons.