This is one more variation of Adai Recipe. Here is use Whole Black Gram instead of mix Dals. It is more healthy, more tasty than the previous one. I make the batter in the wet grinder but you can also make it in Mixer. The batter may be kept overnight to allow it to rise or you can make the adai instantly. I prefer to rise the batter as the adai will be more crispier after the fermentation. The recipe was given to me by my Sister-in-Law Neeta Parmeshwaran, a southindian, so no question of authenticity.
Ingredients
- Rice 2 cups
- Whole Black Gram 1 cup
- Dry red chilies 7-8
- Black Pepper 1and1/2 tbs
- Cumin Seeds 1 tbs
- Salt to taste
- Sesame Oil
Method
- Wash and soak together rice, black gram, red chilies, black pepper and cumin seeds in water for 4 to 5 hrs
- Grind everything together in a wet grinder or a mixer
- Keep it aside for 8 hrs to ferment. You can also make adai instantly
- Take a dosa tava and spread the batter evenly
- Pour 1/2 tsp sesame oil over the adai and on the sides
- Fold it when done.
- serve hot with chutney
