Adai, an all-time favourite South Indian snack , comprises a mix of different dals soaked and ground along with rice and spices to make a batter, which is cooked into thick pancakes. Add Adai to your meal to elevate the protein quotient to great heights!
Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.
Dals are good, inexpensive sources of protein. Cereals and pulses lack an amino acid each, which makes it essential to combine them in a balanced way to improve the protein quality. This logic plays out beautifully in the recipe of Adai, a traditional south Indian recipe to be treasured.
1/2 cup raw rice (chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
5 to 6 whole dry kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)
2 tbsp freshly grated coconut
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped curry leaves (kadi patta)
salt to taste
3 3/4 tsp oil for cooking
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
1/4 cup urad dal (split black lentils)
5 to 6 whole dry kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)
2 tbsp freshly grated coconut
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1 tbsp finely chopped curry leaves (kadi patta)
salt to taste
3 3/4 tsp oil for cooking
