Adai

Another all-time fav recipe.... brings back good memories from our sweet little home in Chennai .... Fast to cook (compared to dosa batter), good to eat!


Ingredients (makes about 30 adais)
Idli Rice - 1 cup
Basmati Rice - 1 cup
Toor Dal - 1 cup
Urad Dal - 1/2 cup
Chana Dal - 3/4 cup
Moong Dal - 1/4 cup
Curry leaves - 5
Chilli powder - 1/2 tbsp
Asafoetida to taste
Salt to taste

Preparation

• Soak rice (all) and dal (all) for 2 hours
• Take a blender / grinder and grind the soaked rice and dal, with enough water to get desired consistency (I do it in 3 batches, hi-speed using my 16-speed blender)
  
• Add curry leaves and chilli powder. Grind again.
  
• Transfer the batter to another vessel. Add salt and asafoetida
  
• Heat a griddle and pour round, thin, adais. Serve with Aviyal / Chutney
  

Source: Periya Pappu