I succeed in convincing Nithya to be a co-author on this blog and share her recipes, and so now i don't need to post them for her but now she is here as my partner in cooking and posting. Ok so signing off. Thanks Nithya and a warm welcome to you on Cook with me... oops now it's not me but us ofcourse !
Ok the Shundal comments have been very strong to bring me back here on Lopa's blog..My mom is here to be with me for sometime and as she prepares a variety of delicacies for me decided why not share it with you guys..This dish is very special to me as there are fond memories attached. My mom used to make hot hot adais n my bro n me used to eat from one plate competing who finishes first and that blob of amul butter melting on it.. yummm
So whats on menu.. Well its ADAI... I am very sure most of you might not have heard this dish.. It is prepared in a similar fashion as dosa but with different set of ingredients. The procedure will be soak, grind and use.
So lets get started...
Let's collect the Ingredients :
1 cup boiled rice
1/2 cup toor dal (yellow pigeon peas)
1/2 cup chana dal (Split chickpeas)
2-3 tbsps urad dal (black gram)
Dry red chillies 10
few curry leaves
Finely chopped onion
Salt to taste
Let's start Cooking:
Well making this is not a tough task. Soak the dals for about 2-3 hours. Strain the water and grind with the red chillies. You need to grind such that the dals are ground properly however it should not be of dosa consistency. Not so fine. It should be a thick batter. You can use this as is or if possible keep it out for a few hours around 2-3 to ferment. This will make the adai taste much better. Add curry leaves, asafoetida and mix well.
Heat a flat thick bottomed tawa. Smear some oil and once hot pur 2 tbsps of the batter and spread as you would do for dosa. It needs to be a layer of around 1 cm thick not thin as dosa though. Make a small hole in the centre which would ensure even cooking. Pour oil around and in the centre. You can put chopped onions on top and press it a little while the adai is being cooked. You will have to use adequate oil. Put the flame on high for 2-3 mins then simmer for another 5 mins. Turn and cook on the other side.
Serve it with a blob of butter on it and some jaggery. There are other add ons like drumstick leaves etc. You can try grated carrot and coconut too. One of such adai itself is a heavy breakfast. Try it out and let me know.
If in case you are going to use the whole of the batter in one time itself then you can add the onions in the batter itself than addidng on top while the adai is cooking.
So guys till I come back with another dish this is Nithya saying-