Adai ( Snack Recipe )

by Tarla Dalal

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A popular South Indian snack.

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Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 servings

Ingredients

3/4 cup uncooked rice (chawal) (chawal)
2 tbsp toovar (arhar) (arhar) dal
2 tbsp chana dal (split Bengal gram) (split bengal gram)
2 tbsp urad dal (split black lentils) (split black lentils)
8 red chillies
a pinch of asafoetida (hing) (hing)
3 tbsp grated coconut
1 carrot , grated
5 tbsp finely chopped cabbage
2 onions , finely chopped
5 tbsp chopped corriander (dhania)
3 to 4 curry leaves (kadi patta) , finely chopped
2 to 3 green chillies , finely chopped
salt to taste
oil for deep-frying

Method

Cover the rice and dals in separate vessels with cold water and leave to soak for 2 hours.
Drain the dals and rice.
Put the rice, toovar dal, chana dal, urad dal, red chillies and asafoetida in a blender with a little water and grind to a coarse batter.
Add the remaining ingredients except the oil for deep frying. If the batter is very thick, add a little water.
Heat the tava. Spread a little batter on the tava and drop a little oil around the edge of the batter. Allow to cook for a few minutes. When brown spots appear on the edge, turn the adai and cook on the other side.

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