Multigrain Adai
Equipment
- 1 Mixie
- 1 Tawa
Ingredients
- 1/2 Cup Raw rice
- 1/2 Cup Boiled rice
- 1/4 Cup Toor dhal
- 1/4 Cup Channa dhal
- 1/4 Cup Urad dhal
- 1/8 Cup Green gram
- 1/8 Cup White Channa
- 1/8 Cup Black Channa
- 1/8 Cup White vatana
- 1/8 Cup Green vatana
- 1/8 Cup Cowpeas
- 1/8 Cup Rajma
- 1/8 Cup Nuggets
- 4-5 no Red chillies
- As req Salt
Instructions
- Take all the ingredients, wash them well, and soak them in water for 4–5 hours.
- The next day, drain the water and keep the soaked ingredients aside.
- Grind all the ingredients coarsely in a grinder.
- Add a little water only when required; do not add too much water.
- The adai batter is now ready. Mix in asafoetida well.
- Heat a tawa and pour one ladle of batter onto it.
- Spread the batter evenly in a round shape.
- Add ½ tsp oil or ghee and cook until the adai turns golden brown.
- Flip and cook the other side in the same way.
- Serve the hot adai with aviyal, idli podi, butter, or jaggery.
- Adai tastes best when served with aviyal.
Notes
Add finely chopped onions on the Adai batter or sprinkle on the spread out batter on the tawa tyo make onion Adai.
Add garlic to enhance the flavour and digestion.