Adai recipe Milagu adai Millet adai
Raw rice | sona masoori rice 1 cup Toor dal 1/4 cup Channa dal 1/4 cup Moong dal 1/4 cup Urad dal 2 tblsp Red chili 7-8 Maravalli kizhangu grated 2 cups* Fennel seeds or sombu 1 tsp (optional) Salt as needed Curry leaves few Oil to make adais
Wash the maravalli kizhangu few times in running water. Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu. Grate the maravalli kizhangu or chop them into fine pieces. This doesn’t get discolored so you can grate and keep it inside the refrigerator. In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal. Add the red chili and ginger . Wash and soak this in water for 3 hours. Drain the water and grind this along with curry leaves. In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter. Transfer the batter to a vessel and add salt and asafoetida. Finely chop 2 onions and add to the batter. No need to ferment the batter. You can use it immediately. Heat a dosa pan and add 2 ladle of adai batter to this. I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa. Make a hole in the center. This enables the adai to gets cook in the center easily. Drizzle oil around the adai. When it is cooked on one side, flip the adai. When it is done on both sides, take out from the pan. Serve hot with jaggery or molagapodi or any chutney of your choice. Generally coconut chutney goes well with adai.
Wash the maravalli kizhangu few times in running water. Take out the skin. Please refer the video above on how to remove the skin of cassava | maravalli kizhangu.
Grate the maravalli kizhangu or chop them into fine pieces.
This doesn’t get discolored so you can grate and keep it inside the refrigerator. In a wide bowl, add rice, moong dal, toor dal, channa dal and urad dal. Add the red chili and ginger . Wash and soak this in water for 3 hours.
Drain the water and grind this along with curry leaves.
In the last add the grated kizhangu and grind this till the grated kizhangu blends well with the batter.
Transfer the batter to a vessel and add salt and asafoetida. Finely chop 2 onions and add to the batter.
No need to ferment the batter. You can use it immediately. Heat a dosa pan and add 2 ladle of adai batter to this. I usually make adai bit thick, but if you want to make it as an adai dosai, you can add 1 and 1/2 ladle of batter and spread as a thin dosa.
Make a hole in the center. This enables the adai to gets cook in the center easily. Drizzle oil around the adai. When it is cooked on one side, flip the adai. When it is done on both sides, take out from the pan.
Serve hot with jaggery or molagapodi or any chutney of your choice. Generally coconut chutney goes well with adai. We had with a glass of butter milk.
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