Tuesday, November 9, 2010

Black Gram Adai (From Anusha)

Here's another yummy recipe from Anusha. A good alternative to regular adai. It takes a little longer to prepare and make these but definitely worth the effort. Thanks Anusha.

Idli rice / par-boiled rice - 1 cup
Tuvar dal - 1/2 cup
Black urad dal - 1/2 cup
Red chillies - 5 or 6 (can substitute with green chillies too)

Optional ingredient
Onions - finely chopped - 1/2 cup

Soak rice for 6-8 hours. Soak the dals separately for 4 hours. (If using red chillies soak with the dals; if using green chillies add while grinding) Grind them together to a smooth paste. Allow to ferment for about 6-8 hrs. Add chopped onions, salt and corainder leaves. Mix well and dilute if necessary (it should be little runny and easy to spread). Heat tawa and pour batter; spread thin and cook well on both sides. The adai gets crispy very quickly and does not fill you up (unlike regular all-dal adai). Enjoy with molaga-podi or aviyal!

  • I used finely chopped cabbage (1/2 cup) instead of the onions, adds a nice crunch to the adai!

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