Recipe of Adai and Chutney
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Aug
20
Adai and Chutney
Adai and Chutney
Adai
Ingredients :
Para boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly
Makes about 20 Adais
Directions :
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!
Chutney
Ingredients
1 cup fresh/frozen coconut
1 piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney. Serve the chutney with Adai.