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Adai  

Ingredients 

  • 2 Cups par boiled rice
  • 1/3 Cup Chana Dal
  • 1/3 Cup Arhar Dal
  • 1/3 Cup Whole Black Dal ( Urad Dal)
  • Asafoedita Powder - 1/4 Tea Spoon Ful.
  • Curry Leaves
  • Green Chillies 4
  • Salt To Taste.
  • Black Pepper Corn - 10
  • Jeera 1/4 Tea Spoon Full
  • Finely Chopped Coconut Pieces- 2 Table Spoon Full.
  • Oil
Method 
  • Soak rice and lentils separately for 6 to 7 hours. 
  • Clean and grind rice coarsely. 
  • Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency. 
  • Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly. 
  • Heat a Tava , smear with oil and pour the batter and spread to a round shape. 
  • Add a spoonful of oil on the edges and also on the adai. 
  • Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges. 
  • Remove from heat. 
Serve hot with coconut chutney. 
 
South Indian dishes
   
 
 
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