This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…
Ingredients:
- 1 cup Boiled Rice
- 1/2 cup Toor Dal/ Yellow Pigeon Peas
- 1/2 cup Chana Dal / Split Black Chickpeas
- 1/2 cup Black Urud Dal / White Lentils
- Whole Red Chili- 10 to 12 nos.
- 1/2 cup Curry Leaves
- Jeera/Cumin seeds - 1 tbsp
- Salt to Taste
- Oil
Method:
1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying
Serving: Serve with Aviyal or with Coconut Chutney.
For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?
