Adai (Making of adai or pulses pan cake) - preparation time 2 to 2.5 hrs
We can make this during weekend so that family will enjoy the taste and eat well. Mom used to grind adai dough thick (as making vadai consistency) so that in evening she take small portion of dough like pakodas and deep fry it. This will be crispy in outside and soft in inside. This dough can be used as 2 in 1 i.e. for both pakoda and adai. Dough consistency can be made to liquid for adai and used. Surely you will like this.
Health tips:- We are using different dal so this is a protein rich recipe. If you like you can also add mung dal along with bengal gram and toor dal in equal proportion. We are using lot of small onion which is good coolent agent.
Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Fennel seed (perum jeeragam ) - 1 tbsp (optional - usually i wont use)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use
Small onion - 20 (peeled and chopped fine)
Making of adai maavu (Protein rich adai):-
In mixer grind rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava)
In mixer grind soaked dal's and mix with grounded rice mixture. We have to be careful while grinding the dal else it will become like a paste.
Preparation method:-
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated coconut and mix. Add this to grounded rice & dal mixture.
Mix all the ingredients well. and keep aside for 1/2 hr (you can also use immediately).
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa.
You can use sesame oil or coconut oil to cook adai.
It will be soft to eat. This go well with avial/ jaggery & butter.
Note:-
To make parangikai adai
Make adai flour using above method. Grate parangikai (use tender one) and keep.
Spread the adai flour on heated tava and put the grated parangikai over the adai.
When one side is cooked turn the adai and cook the other side.
If you use coconut oil it will be even more tastier.
We can make this during weekend so that family will enjoy the taste and eat well. Mom used to grind adai dough thick (as making vadai consistency) so that in evening she take small portion of dough like pakodas and deep fry it. This will be crispy in outside and soft in inside. This dough can be used as 2 in 1 i.e. for both pakoda and adai. Dough consistency can be made to liquid for adai and used. Surely you will like this.
Health tips:- We are using different dal so this is a protein rich recipe. If you like you can also add mung dal along with bengal gram and toor dal in equal proportion. We are using lot of small onion which is good coolent agent.
Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Fennel seed (perum jeeragam ) - 1 tbsp (optional - usually i wont use)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use
Small onion - 20 (peeled and chopped fine)
Making of adai maavu (Protein rich adai):-
In mixer grind rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava)
In mixer grind soaked dal's and mix with grounded rice mixture. We have to be careful while grinding the dal else it will become like a paste.
Preparation method:-
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated coconut and mix. Add this to grounded rice & dal mixture.
Mix all the ingredients well. and keep aside for 1/2 hr (you can also use immediately).
Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa.
You can use sesame oil or coconut oil to cook adai.
It will be soft to eat. This go well with avial/ jaggery & butter.
Note:-
To make parangikai adai
Make adai flour using above method. Grate parangikai (use tender one) and keep.
Spread the adai flour on heated tava and put the grated parangikai over the adai.
When one side is cooked turn the adai and cook the other side.
If you use coconut oil it will be even more tastier.
First time here.. wonderful blog..Thanks for sharing.. :)
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