Ingredients and Content
- 2 Tbsp (30g) rice
- 3 Tsp Black gram dal
- 3 tbsp (15gm) red gram dal
- 3 Tbsp green gram dal
- 2 Tsp (12.5g) fenugreek seeds
- 4 Tsp oil
- 2 Green chillis, minced
- 2 Tsp coriander leaves, chopped
- 1/2 Tsp grated Ginger
- 1/4 Tsp salt
Method
- Soak rice, dals and the fenugreek seeds overnight. Next day coarsely grind it along with the required quantity of water and the salt. Mix the batter with the minced chillis, coriander leaves and the grated ginger till well combined.
- Divide the batter into 2 portions. Spread 1 big spoonful of the mixture on a hot tava. When the base is crisp and golder, pour 1 tsp oil over its edges and turn over the adai to cook the other side. Repeat the same with the remaining quantity of the batter.
- Serve hot with chutney or sauce.
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