Adai - Blog hop wednesday version 2.0

Adai is a protein enriched tiffin variety. Many people prepare it in many ways. I do it in a different manner. This time my partner is Jabeen .When I went thro all the recipe I saw this Adai recipe in jabeen ‘s corner with fenugreek seeds which  twisted my usual preparation and I just took this recipe for our Blog hop Wednesday event ,tried it . Just one addition from my side is coriander leaves. It gives a wonderful taste. Then  I have a small daughter who won't munch adai properly. So I grind onion with the dals itself. It was yummy and tasty. Here is my first blog hop in the year 2012.

Ingredients

Basmati Rice - 1/4 cup

Channa Dhal - 1/2 cup

Toor Dhal - 1/4 cup

Yellow Moong Dhal - 1/4 cup

Urad Dhal - 1/4 cup

Fenugreek Seeds - 1tbsp

Dry Red Chillies - 10 no.

Coriander leaves chopped

Onion - 1 chopped

Salt - as required

Oil for frying adai (Apply both the sides) 

Method

Soak all the ingredients except dried red chiilies and onion and corriander for 5 hours.. 

Grind the soaked rice and dhals together with dry red chillies, onion, little corriander and salt to a smooth paste, a little thicker than our regular dosa batter.
Heat the tava. Like dosa Add 1 laddle batter in the tawa and spread it like dosa. Add little corriander on top of it.. Apply oil on the side and cook well ,then turn over and cook both the sides evenly.

Serve Hot Adai with tomato chutney,coriander chutney, Avial or with pickle .