Tuesday, December 25, 2007

Vegetable Adai

Raw rice- 180 ml 
Channa dal- 30 ml 
Urad dal- 30ml 
Toor dal-30 ml 
Onion- 1 large- chopped fine 
Carrot- 1- grated 
Cabbage- chopped fine- 100 ml 
Coriander leaves- chopped fine- 2 tbsp 
Curry leaves- 10- chopped fine 
Grated coconut- 2 tbsp 
Green chillies-3- chopped fine 
Red chillies (round)- 6 (If long chillies are used, adjust number suitably) 
A pinch of hing powder (optional) 
Grated ginger- 2 tsp 
Salt to taste 
Oil for Cooking

Wash rice and dals and soak together with red chillies for 2 to 2 1/2 hours. Drain and grind to a coarse batter- not too coarse. Add the rest of the ingredients (except oil) and mix together. Let it stand for 15 minutes. Add a little water if required. Heat a heavy tava. When it is hot, pour half a spoon of oil and spread well. Sprinkle a little water. This helps spread the oil. Pour a ladleful of batter and spread like dosa. Apply a little oil along the periphery of the adai. Make a couple of holes on the surface of the adai with the spoon and apply half a spoon on the adai and holes to improve the cooking. You can optionally cover the adai with a lid for a minute. When the edges turn brown, turn the adai over and cook the other side.

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