Adai

Makes -10 adai

Combination of many dhal varities is adai.It is rich in protein. But adai to me is 'yuk'.... Whenever my mom makes adai I will have just one.Istarted liking it only when I made it on my own.First time I made adai was a total disaster.But then I learned what the mistake was and next time I got a perfect adai.Adai with avial is superb.My brother prefers adai with butter as side dish!!!!!.Ya adai tastes even more better when served with butter.

Ingredients:

• Rice -1cup
• Channa dhal -1/2 cup
• Moong dhal - A handful
• Toor dhal -1/2 cup
• Urad dhal -A handful
• Whole red chilli -6-7 nos
• Onion -2 medium size
• Ginger -2 inch piece
• Coriander leaves -1 cup
• Curry leaves -2 springs
• Asafoetida -1/2 tsp
• Salt -To taste

Method:

• Soak rice,whole red chilli and all dhal varieties for 4-5 hours.
• Grind them by adding ginger.Grind it coarsely.
• Add salt and leave it for fermentation(10-12 hrs) overnight.
• Now after fermenting add chopped onion,coriander leaves,asafoetida and mix well.
• Check for salt and make adai.
• While making adai on dosa tava make a small hole in center and add oil in it and around the adai.
• Doing this way makes adai crisp in center and tasty.
• Serve it hot with avial and butter.

Notes:

• Fermenting the batter gives it little sour taste which I like.You can also make it without fermenting.
• Adding more onions and coriander gives good taste.
• Adding asafoetida and ginger is very important as it will remove the gas caused by combination of dhals.