MALABAR ADAI

 
INGREDIENTS

PAR BOILED RICE    - 2 CUPS

RAW RICE               -   1/4 CUP

CHANNA DAL       -3/4 CUP

GREEN GRAM DAL    -1/2 CUP

TOOR DAL             - 1/2 CUP

CHILLIES-6

PEPPER                -1 TEASPOON

CUMINSEEDS       -1/2 TEASPOON

SALT TO TASTE

OIL FOR COOKING

METHOD

1. SOAK TOGETHER THE RICE AND ALL THE DALS FOR 5-6 HOURS.

2. DRAIN AND CLEAN THE SOAKED INGREDIENTS.

3. GRIND TOGETHER WITH CHILLIES, PEPPER AND CUMIN 

SEEDS WITH A LITTLE WATER TILL YOU GET A SLIGHTLY COARSE      PASTE.

4. ADD SALT .MIX WELL AND FERMENT FOR 8 HOURS (ON A HOT DAY, IT IS FERMENTED MUCH SOONER.)

5. THE BATTER IS NOW READY FOR MAKING YOUR ADAIS.

6. HEAT A TAWA AND POUR A LADLE FULL OF THIS BATTER AND SPREAD IT TO A CIRCULAR PANCAKE OF 3 - 4 MM. THICKNESS.

7. DRIZZLE OIL ON THE EDGES AND OVER IT.

8. COOK TILL DONE. THEN TURN OVER AND COOK TILL DONE.

#SERVE HOT WITH A DOLLOP OF BUTTER AND SOME POWDERED JAGGERY.

#AVIAL IS ANOTHER TASTY ACCOMPANIMENT FOR ADAI. SO ARE CHUTNEYS.

#AS THIS DISH IS RICH IN PROTEINS AND CARBOHYDRATES; IT IS A VERY HEALTHY DISH.

# AS A VARIATION, YOU CAN ADD CHOPPED ONIONS OR EVEN DRUMSTICK LEAVES TO YOUR ADAI BATTER.