The Adai is something we hated with a lot of passion when we were children - but as an adult absolutely love it and the kids hate it now.
1 measure Idli rice (Raw rice makes the adai crispy - so if you like it that way do this substitution). Soak for 3-4 hours.
3/4th measure black moong + 1/4th measure chana dal + moong dal (the way amma puts it is 3/4 of the glass fill with black moong, remaining 1/4th the other two dals) Soak for 1hour max.
Add Curry leaves (lots), Red chilli (soak for an hour), a pinch of Hing
Grind all ingredients together into a not so watery consistency - it has to be thick.
Cook like dosa on a tawa - and be generous with sesame oil and patient with time.
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