Mixed Lentils adai is such a healthy tasty recipe
that can be made for breakfast or dinner. Adai is one of the common recipe in
south Indian households. Generally we make adai using rice, thoor dhal and
channa dhal. It is the basic recipe in making Adai. With this we can make ‘n’
number of delicious Adai varieties such a tapioca adai, bottlegourd adai, etc.,
I have posted the below Adai recipes already here in
our blog.
Please check
In todays adai recipe I have used various lentils and less rice to make it healthier. You can
add or reduce one or two dhals as per your wish, but change the quantities of
other dhals accordingly to get nice crispier Adai. Generally we don’t add urad
dhal and moong dhal in adai as per my mom’s recipe. But some people may add. But
in this recipe I have added 1 tablespoon of splitted urad dhal with skin to get
little softness in the adai ad it have lot of dhals.
Ok now coming to the recipe.
MULTI LENTILS ADAI
SOAKING TIME: 5 hours | PREPARATION TIME: 30 mins | COOKING TIME: 5 mins/Adai
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 5 PERSONS
INGREDIENTS:
1
cup idly rice(puzhungal arisi)
1/2
cup Ragi(finger millet)
1
table spoon splitted urad dhal
½
cup channa dhal
½
cup thur dhal
½
cup green gram(pachai payaru)
½
cup green peas(pacha pattani - dried)
½
cup channa(white channa)
1
cup coconut gratings
7
red chillies
2
inch piece ginger
½
teaspoon asafetida powder
2
big Onion
Few
Curry leaves
Salt
as per your taste
Oil
as required
PREPARATION:
Wash the rice and
ragi in water few times and then soak in water for minimum 5 hours.
Wash the other dhals /lentils in water
and soak together for minimum 5 hours in water.
Finely chop the onion and keep it
aside.
Grate the coconut and keep it ready.
METHOD:
Grind the rice and ragi first along
with ginger, asafetida, salt and red
chillies.
Don’t grind into smooth paste. Grind it
little coarse batter.
Then grind the soaked dhals as coarse
paste.
Mix both the rice and dhal batter well.
Take the required batter and dilute
with water if required.
Add chopped onion, curry leaves and coconut
.
Mix well.
Heat the dosa tawa. Spread some oil in
the tawa.
Then spread a ladle ful of adai batter
on the hot tawa.
Pour 1 or 2 tablespoon of oil around
the corners of the adai and make small hole in the center using the spoon and
pour some oil.
Let the adai to cook in medium flame
for around 3 minutes.
Then flip the adai and let the other
side to cook. Pour little oil on the other side too.
Once both the sides got cooked and become
crisp remove from tawa and serve hot along with jaggery, ghee/butter or avial.
NOTES:
Grind the batter as coarse is very
important. If you grind the batter as smooth then adai won’t be crisp.
Adjust the spiciness by adding/reducing
the red chillies.
If you want more spiciness after
grinding the batter add required red chilli powder and mix well.
Add little more oil is more important
to cook the adai crispy and tasty.
After flipping also don’t forget to add
oil.
Adding coconut is optional, but it
gives very nice taste to the adai.
Adding asafetida is important as we
have added lot of dhals.
You can use sprouted dhals/lentils too
to make the batter.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
wash the rice and ragi in water few times and then soak in water for minimum 5 hours.
Wash the other dhals /lentils in water and soak together for minimum 5 hours in water.
Finely chop the onion and keep it aside.
Grind the rice and ragi first along with ginger, asafetida, salt and red chillies.
Don’t grind into smooth paste. Grind it little coarse batter.
Then grind the soaked dhals as coarse paste.
Mix both the rice and dhal batter well.
Take the required batter and dilute with water if required.
Add chopped onion, curry leaves and coconut .
Mix well.
Heat the dosa tawa. Spread some oil in the tawa.
Then spread a ladle ful of adai batter on the hot tawa.
Pour 1 or 2 tablespoon of oil around the corners of the adai and make small hole in the center using the spoon and pour some oil.
Let the adai to cook in medium flame for around 3 minutes.
Then flip the adai and let the other side to cook. Pour little oil on the other side too.
Once both the sides got cooked and become crisp remove from tawa and serve hot along with jaggery, ghee/butter or avial.
Do try this recipe and please don’t forget to
give your feedback in comments.
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