Adai - South Indian Breakfast

Adai..


Adai - South Indian Breakfast



Hi..all...i tried this recipe for the first time and it really worked....my family really enjoyed..once u give a try you would like to make often.hope you enjoy!!!!



Ingredients:

=========



For Soaking:

1 cup/tumbler - Raw rice

1/4 cup - Tur dhal

1/4 cup - Bengal gram dhal

1/4 cup - Moong dhal/green gram dhal





For grinding:

Dry red chillies - 5 to 6 nos

Garlic - 4 nos

Cumin seeds - 1/2 teaspoon

salt to taste



For Garnishing:

coriander leaves - 1/2 bunch chopped





Method:



Grind garlic,red chillies and cumin in a blender to a paste and keep them seperately in a bowl.



Now grind all the soked ingredients to a smooth paste to that add theabove ground paste and chopped coriander leaves ,salt and mix everything together.



Heat a griddle or non stick pan



pour a ladlle full of the ground batter in the centre of the pan an spread in a circular motion like how we do for dosa.



Adai can be served with coconut chutney or i like eating with tomato ketchup/sauce for the breakfast.



Delicious Adai is ready.

Note: the ground mixture can be referigerated for two days.

Vadai - South Indian Tiffin / Snack Medhu Vadah / Vadai

Vadai..


Ingredients:
=========

1 cup - Urid dhal/Black gram dhal

1 onion - chopped finely

1 green chilli - (optional)

1/2 inch ginger - chopped finely(optional)

Coriander little

Oil - for frying



Method:

1. Soak urid dhal overnight or about 3 to 5 hours


2. Drain the water thoroughly and grind the above mixture in a blender to smooth paste.


3. To the above mixture add chopped onions,green chillies,coriander , and ginger and mix everything together.

4. Heat oil in a kadai/Deep fat frying pan


5. Wet ur hands in water and take a little paste of the ground mixture and place it in one palm
flatten slightly and make hole in between.

6. Now fry this in a hot oil.


7. Follow the above procedure for all the vadais.


8. Serve hot with coconut chutney/toamato ketchup.


9. Enjoy hot vadais.




Note: While soaking urid dhal add a few white soya beans so that it makes the batter more smooth and it contains a lot of protein.