My mom's adai reminds me of the times before my marriage.I used to hate this tiffen .It was after my wedding that I truly missed her adai's and a lot of her other snacks ..
I don't know what it was the smell of the batter being fried on the tawa or the crispy bites with a lots of butter ...but something about this much hated snack, I started to daydream. about a month or two after my wedding , I decided to swallow my pride and call her to ask for the recipe and what she told me actually blew me away.
Did not once in those 22 years realize that what she was making was so nutritious.
Started making it and now absolutely love this recipe and now my entire new family along with my kids have been hooked on to this recipe for the last ten years. .
So now I have decided to share this with many other who r looking to make new varieties if tiffen for their family. .
From my moms kitchen
I don't know what it was the smell of the batter being fried on the tawa or the crispy bites with a lots of butter ...but something about this much hated snack, I started to daydream. about a month or two after my wedding , I decided to swallow my pride and call her to ask for the recipe and what she told me actually blew me away.
Did not once in those 22 years realize that what she was making was so nutritious.
Started making it and now absolutely love this recipe and now my entire new family along with my kids have been hooked on to this recipe for the last ten years. .
So now I have decided to share this with many other who r looking to make new varieties if tiffen for their family. .
From my moms kitchen
Adai:
Ingredients:
Par-boiled rice - 1 cup
Raw-rice - 1 cup
Par-boiled rice - 1 cup
Raw-rice - 1 cup
Whole Blackgram dal - 1/2 cup
Whole Bengalgram dal -1/2 cup
Tuvar dal -1/2 cup
Whole greengram dal-1/2 cup
Rolled oats -2 tbl spn
Red chilli -3
Green chilli-3
Ginger -100 gms
Rock salt- to taste
Asafoetida powder- 1/4 tsp
Vegetables:
Potato medium size- 1 grated
Carrot -2 grated
Onions - 2 large diced finely
Cabbage -about 1 small cup diced finely
Methi leaves
Drumstick leaves
Curry leaves
Oil for frying
About
Drain the dal and rice and grind together with red chillies, green chilles and ginger to make a coarse batter
If using coconut add now and grind.
Add asafoetida powder ,oats ,salt and curry leaves along with all the desired vegetables and mix well.The batter need not be fermented
Put an adai griddle over medium heat . pour a ladle of batter in the center and with the back of the ladle spread the batter into a thick circle . make a small hole and a couple more along the sides with the tip of the dosa ladle. pour 1tsp oil around the edges and the holes on the adai. cook each side till well roasted
serve hot with butter ,jaggery and chutney.
serve hot with butter ,jaggery and chutney.
The oats can be roasted and added. Dil leaves can be added. KnolKhol can grated and added.
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