Rice N Dal Adai / Arisi Paruppu Adai

Rice N Dal Adai

Idly rice : 1 cup

Raw rice : 2 tbsp

Bengal gram / Chana dal  : ½ cup

Red gram /  Tur dal : ½ cup + 1 tbsp

Black gram / Urad dal : 1 tbsp

Hing powder  : ¼ tsp

Turmeric powder : ¼ tsp

Red chilly : 6

Green chilly : 2

Salt to taste

Curry leaves : few

Grated coconut : ¼ cup

Fenugreek seeds : ¼ tsp

Coconut oil + Sunflower oil ( mixed ) … for frying

          Soak both the rice, fenugreek seeds, red chilly  together separately for 4 hrs.

Soak dals together separately for 4 hrs.  Don’t use more water for soaking dals as we don’t want to waste dal soaked water. 

First grind rice mixture with coconut and  green chilly to, fine rawa / sooji consistency. 

Grind dals just for few pulse so that it will not become mushy.  Its ok , if you spot few whole dals here and there.

Now mix rice batter, dal batter, salt, turmeric powder, hing powder, curry leaves together nicely.

The batter should be really thick.

Leave it for 4 hrs to ferment.   Though we can prepare immediately after grinding,  fermentation gives best result. 

Heat the dosa tawa and add a drop of oil and spread on the tawa nicely.

Test the temperature of the tawa by sprinkling few drops of water… and if it absorbed quickly , the tawa is ready to use.

Tawa should be in medium heat.

Now pour a ladle of adai batter in the center of the tawa .

Using wet hands, gently pat on the batter to spread the batter .  ( You can also use ladle for spreading ).

Make a small hole in the center of the adai  and make few more holes around it … say , you can make total of 1 or 3 or 5 or even 7 holes.

Generally , holes will be in odd numbers. ( don’t know the logic J )

Now pour oil generously around the adai and also inside the holes .

Close with the lid and cook adai . 

Adai should be cooked only in low flame as the batter is thick and will take time to cook.

After 2 mts , if you open the lid , you could see the cooked colour of adai.

Now flip the adai and cook on the other side.  Top portion of the Adai will be nicely cooked, crispy and would have become lovely brown in colour , evenly . 

Pour few more drops of oil if needed around the adai.

You need not cover to cook on the other side of the adai as we would like to have crispy Adai.  ( If you prefer to have soft adai, close and cook the other side also )

The second side will not take much time to cook .  As and when the second side gets dark spots remove from tawa .

Protein rich healty Adai is ready to serve.  

Have hot hot Adai to enjoy the crispiness of it. 

You can also stock it in hot pack till you serve it, but it may loose its crispiness... still tastes great.  

Serve hot with  Aviyal /  Jaggery  Powder / Coconut Chutney.

·       You can add finely chopped Fenugreek leaves / Venthaya keerai / Methi  in the Adai batter to have a flavorful Adai.

·       You can add finely chopped shallots or Onions in adai batter for yummy Adai

·       You Can also add finely grated mix veggies in Adai batter for healty tasty Adai.