Adai ( Snack Recipe )

~~BaD-BoY~~ · 12-19-2011, 09:46 PM

Ingredients:

3/4 cup uncooked [Only registered users can see links. ](chawal)
2 tbsp [Only registered users can see links. ](arhar) dal
2 tbsp [Only registered users can see links. ](split bengal gram)
2 tbsp [Only registered users can see links. ]split black lentils)
8 [Only registered users can see links. ]
a pinch of [Only registered users can see links. ](hing)
3 tbsp [Only registered users can see links. ]
1 [Only registered users can see links. ] , grated
5 tbsp finely [Only registered users can see links. ]
2 [Only registered users can see links. ] , finely chopped
5 tbsp chopped corriander (dhania)
3 to 4 [Only registered users can see links. ] , finely chopped
2 to 3 [Only registered users can see links. ] , finely chopped
[Only registered users can see links. ] to taste
[Only registered users can see links. ] for deep-frying

Method

Cover the rice and dals in separate vessels with cold water and leave to soak for 2 hours.
Drain the dals and rice.
Put the rice, toovar dal, chana dal, urad dal, red chillies and asafoetida in a blender with a little water and grind to a coarse batter.
Add the remaining ingredients except the oil for deep frying. If the batter is very thick, add a little water.
Heat the tava. Spread a little batter on the tava and drop a little oil around the edge of the batter. Allow to cook for a few minutes. When brown spots appear on the edge, turn the adai and cook on the other side.

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12-19-2011, 09:46 PM	#1 (permalink)
~~BaD-BoY~~ Member Join Date: Nov 2009 Posts: 52 VipraSys Cash: 407,010.28 Thanks: 24 Thanked 112 Times in 30 Posts	Adai ( Snack Recipe ) Ingredients: 3/4 cup uncooked [Only registered users can see links. ](chawal) 2 tbsp [Only registered users can see links. ](arhar) dal 2 tbsp [Only registered users can see links. ](split bengal gram) 2 tbsp [Only registered users can see links. ]split black lentils) 8 [Only registered users can see links. ] a pinch of [Only registered users can see links. ](hing) 3 tbsp [Only registered users can see links. ] 1 [Only registered users can see links. ] , grated 5 tbsp finely [Only registered users can see links. ] 2 [Only registered users can see links. ] , finely chopped 5 tbsp chopped corriander (dhania) 3 to 4 [Only registered users can see links. ] , finely chopped 2 to 3 [Only registered users can see links. ] , finely chopped [Only registered users can see links. ] to taste [Only registered users can see links. ] for deep-frying Method Cover the rice and dals in separate vessels with cold water and leave to soak for 2 hours. Drain the dals and rice. Put the rice, toovar dal, chana dal, urad dal, red chillies and asafoetida in a blender with a little water and grind to a coarse batter. Add the remaining ingredients except the oil for deep frying. If the batter is very thick, add a little water. Heat the tava. Spread a little batter on the tava and drop a little oil around the edge of the batter. Allow to cook for a few minutes. When brown spots appear on the edge, turn the adai and cook on the other side. Share Share this post on Digg Del.icio.us Technorati Share this post on Twitter

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