Adai, an all-time favourite south indian snack that comprises a mix of different dals with rice, this recipe elevates the protein content of your meal to great heights! dals are good and inexpensive sources of protein. Cereals and pulses lack an amino acid each; hence, the combination of rice and dals improves the
protein quality of this dish
protein quality of this dish
Soaking Time: 2 Hours
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 adais
Ingredients:
1/2 cup raw rice
3 tbsp toovar dal
3 tbsp chana dal
3 tbsp urad dal
5 to 6 dry whole red kashmiri chillies , broken into pieces
a pinch of asafoetida
3 tbsp freshly grated coconut
1/4 cup grated carrot
5 tbsp finely chopped cabbage
1/2 cup finely chopped onions
5 tbsp finely chopped coriander
6 to 8 curry leaves , finely chopped
1 green chilli , finely chopped
salt to taste
4 tsp oil for cooking
Method:
- Clean, wash and soak the rice and dals in enough water separately for at least 2 hours.
- Drain the rice and blend in a mixer to a coarse paste, adding little water.
- Drain the dals, add the red chillies and asafoetida, mix well and blend in a mixer to a coarse paste adding a little water.
- Combine the rice paste and dal paste in a bowl, add the coconut, carrots, cabbage, onions, curry leaves, green chillies and salt to the batter and mix well. Add a little water to make a thick batter.
- Pour a ladleful of the batter on a hot tava (griddle), spread to make a 125 mm. (5”) diameter thick circle and cook using ½ tsp of oil till brown spots appear on both the sides.
- Repeat with the remaining batter to make 7 more adais. Serve hot with coconut chutney.