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1. i usually make adai when i have just a cup of idly batter left over...if u dont have idly batter then u have to add a cup of idly rice to the dal when u soak and follow the same proceedure.
2.if u dont prefer onion then u can use cabbage in place of onion, u can also grate carrot and add to adai but it makes adai a bit sweeter.
- Soak all the dals mentioned above for minimum of 1 and a half hour.
- Grind the dals with jeera , ginger and salt not too coarsely and not too soft.
- Add the idly batter and cooked rice and grind it and mix all the batter very well.
- Now heat a pan add oil then mustard, urad dal ,channa dal curry leaves and hing [quantity as in ingredient 2]once when mustard splutters add onion and saute it till it changes translucent.
- Add this to the above batter and mix well. add chopped coriander.
- Now heat a thava and make adai with the batter just the way u make dosas ,but thick dosai.once when it is cooked turn it to the other side and let it cook.
- U can have adai with pudhina chutney , coconut chutney or onion chutney.in hotels they serve adai with aviyal.
This recipe was contributed by shalinivenkatesh on 08 Dec 2006
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