Ingredients
To soak
- Cracked Wheat - 1 cup
- Toor dal – 1/4 cup
- Channa Dal - 1/4 tbsp
- Moong dal - 3 tbsp
- Urad dal - 3 tbsp
- Fenugreek seeds - 1/4 tsp
- Red Chilli - 1
- Ginger - 1/4 tsp
- Salt - as needed
To sauté:
- Curry leaves - few
- Salt - pinch
- Onion - 1/2 finely chopped
- Hing - a generous pinch
cook adai
- coconut oil - 1/2 tsp
- Coconut Oil – as required to grease the tawa
Instructions
- Wash and Soak the ingredients listed under “to soak” for at least 3-4 hours with the required water
- Drain the excess liquid in the soaked dal
- Grind the batter with little water. add salt towards the end and grind it once. Keep the batter for at least one hour
- In a pan add coconut oil and when the oil is hot add onion, curry leaves, and a little salt. Cook till onion is translucent
- Add the onion to the Adai batter
- Heat the skillet. When it is hot, add a little coconut oil and pour the batter into the skillet
- Spread the Adai and make a hole in the center. Drizzle oil around the Adai and in the center
- After one side is cooked well, turn and drizzle oil
- Cook another side
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Notes
1. Keep the batter for at least one hour before making Adai
2. Batter can be kept in fridge used for already 2 days
3. If you prefer crispy Adai used less Urad dal
2. Batter can be kept in fridge used for already 2 days
3. If you prefer crispy Adai used less Urad dal
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