Rice dhal - Adai
Ingredients:
Raw rice - Pacharisi - 1 cup
Toor dal - Thuvaram paruppu - 1/2 cup
Bengal gram dal - Kadalai paruppu - 1/2 cup
Moong dal - Pachai paruppu - 1/4 cup
Red chilly - Kaintha milagai - 4 nos.
Cumin seeds - Jeeragam - 1 tea spoon
Salt - Uppu - To taste
Oil - Ennai - Small Quantity
Method:
Wash and soak rice, dhal, red chillies and cumin seeds for 4 - 5 hours. Then grind into coarse paste. Add salt. Heat tava and pour one batter full of flour. Add oil. Heat both the sides. Serve hot with any chutney. This can be served for 4 people. It required hardly 20 minutes to prepare apart from soaking hours.
Note: For adai the flour must be coarse and must not be grinded into soft dough.
Optional: The proportion of rice and dals can be changed. Only rice and toor dal can be also be used.
Ingredients:
Raw rice - Pacharisi - 1 cup
Toor dal - Thuvaram paruppu - 1/2 cup
Bengal gram dal - Kadalai paruppu - 1/2 cup
Moong dal - Pachai paruppu - 1/4 cup
Red chilly - Kaintha milagai - 4 nos.
Cumin seeds - Jeeragam - 1 tea spoon
Salt - Uppu - To taste
Oil - Ennai - Small Quantity
Method:
Wash and soak rice, dhal, red chillies and cumin seeds for 4 - 5 hours. Then grind into coarse paste. Add salt. Heat tava and pour one batter full of flour. Add oil. Heat both the sides. Serve hot with any chutney. This can be served for 4 people. It required hardly 20 minutes to prepare apart from soaking hours.
Note: For adai the flour must be coarse and must not be grinded into soft dough.
Optional: The proportion of rice and dals can be changed. Only rice and toor dal can be also be used.
