Adai is loved by everyone at home. Generally, we take adai with molagapodi or Jaggery. Rarely I make chutney for adai. This time i tried a version of tomato chutney which paired well with the adai and also tasted so yum with idli dosa too. I will share the recipe soon.
Kerala matta rice adai
Wash and soak 1 cup kerala matta rice.Soak 10-12 red chilis in the water. This will ensure smooth grinding of chilies. In a separate bowl add 1/4 cup toor dal, ¼ cup chana dal, ¼ cup yellow moong dal and 2 tblsp urad dal. Soak for 4 hours.Drain the water and put the dal and rice into a mixie jar.Add curry leaves, asafoetida and a small piece of ginger. Grind everything together.
Transfer to a vessel. 1 cup sliced small onions. You can add finely chopped big onions too. Mix well. Adjust water to reach the right consistency.
Heat a pan.Pour a ladle full of Matta rice adai batter.Spread on the tawa.Put a hole in the center.Cook on both sides.
Kerala matta rice adai ready.Repeat this same for the rest of the batter.This batter can be stored for a week in the refrigerator.
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