Serving: 2-3
Cooking time: 20 minutes
Ingredients:
Base
- 1/4 cup each
- Brown rice
- Urad daal
- Channa daal
- Green Moong
- 1/4 tsp asafoetida
- Salt to taste
- 2 green chillies
- 1 inch ginger
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
Add-on
- 30 grams methi or dill leaves
- 1 tsp sesame seeds
- Channa daal chutney
Cooking Method:
- Thoroughly wash and soak rice and daals overnight or for 5 hours.
- Blend them with rest of the base ingredients. Add up to 1/4 cup water while blending.
- Top the batter with chopped leafy greens and sesame seeds.
- Pre-heat a cast iron Jawa. Pour a ladle full of better. Using the back of a spoon, falten the batter to a flat circle. Flip the adai and cook on the other side. Repeat the step with remaining batter.
- Serve the adai with channa daal chutney.
- This recipe serve 2-3. Double the ingredients to make a larger batch and store the batter upto 3-4 days.
