Adai By Foodie #22401

by Foodie #22401

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As adai contains both dal and rice it has both carbohydrates and proteins along with the vegetable of your choice as also fat in the oil we use. As such it forms a wholesome meal for both children and adults.

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

1/2 cup urad dal (split black lentils)
1/2 cup toovar (arhar) dal
1/2 cup chana dal (split bengal gram)
1 cup rice (chawal)
4 to 6 whole dry kashmiri red chillies
4 tbsp grated coconut
1/2 cup chopped onions
1/2 tsp asafoetida (hing)
1/2 cup chopped coriander (dhania)
salt to taste
oil for cooking

Method

Soak the black gram dal, toovar dal, chana dal, rice and red chillies in 2 cups of water for two hours and blend in a mixer to a coarse paste.
Add the salt, grated coconut, onions, coriander and asafoetida and mix well.
Heat a non-stick tawa and grease with little oil and sprinkle some water.
Pour a ladleful of the batter and spread evenly like a pancake (dosa), as thin as possible.
Make a hole in the centre and cook using a teaspoon of oil in the centre and around the edges, till golden brown in colour.
Turn the other side and fry till brown.
Serve hot with coconut chutney.