Adais are like pancakes or dosas, usually made with a mixture of dals and rice, a healthy and wholesome dish. When you add some vegetables to it, it becomes a complete meal. Vazhaipoo has a slightly bitter taste, usually it is cooked as a poriyal or kootu. At home, when I get this vegetable, I usually use half of it to make this adai, it blends nicely with the dal in the adai. To make the adai even more healthier I replace half the rice with ragi flour, it tastes great, try it out..
Need To Have
- Parboiled Or Idli Rice - 1/2 cup
- Tuvar Dal - 1/2 cup
- Chana Dal - 1/2 cup
- Ragi Flour - 1/2 cup
- Dried Red Chillies - 4
- Fennel Seeds - 1 tablespoon
- Turmeric Powder - 1/2 teaspoon
- Chopped Vazhaipoo - 1 cup
- Chopped Coriander Leaves - 1/2 cup
- Curry Leaves - 15 leaves
- Chopped Onion - 1/2 cup
Method
Soak the dals and rice together for 2 hours, grind it with the red chillies and fennel seeds, add ragi flour to this and add enough water to make it a thick batter ( slightly thicker than dosa batter). Add the chopped vazhaipoo, coriander leaves, curry leaves, onion, turmeric powder and salt, mix it well. Can make the adais right away, no need of any fermentation. On a hot tawa, pour a laddle or two, spread it out like a dosa or crepe, add 1/4 teaspoon of oil around it. When it's cooked on one side, flip it over and cook on the other side. Serve it hot with any chutney, we usually have it with tomato chutney.
Sending it to Spicy Treats for the Show Me Your Hits - Healthy Delights event and
to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event.
Note
Can use entirely rice, if you use raw rice, you'll get very crispy adais.
Can leave out the onion, can also add grated coconut, and also use coconut oil for cooking the adais, gives an extra flavor.
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