Raw rice - 1 cup
Arhar dal - ½ cup
Bengal gram - ½ cup
Urad dal - ¼ cup
Whole dry red chilies - 4
Asafetida - ¼ tsp. to 2 pinches
Coconut (grated) - ¼ cup
Curry leaves - 2 sprigs (chopped)
Corainder leaves - 3 tbsp. (chopped)
Soak rice and the dals separately for 2 to 3 hours.
Then grind the rice.
Add red chilies, asafetida and dals in a blender and grind coarsely like sooji.
Mix rice, dals, coconut, salt, curry leaves and coriander leaves.
No fermentation required.
Batter should be thicker than idli batter.
Spread one ladle of batter on a griddle and make a hole in the centre.
Sprinkle oil on the sides and the centre of adai.
Cook on both the sides.
Continue with remaining batter and enjoy with aviyal and jaggery.
You can also add water in batter if it’s difficult to spread.
Instead of coconut, shallot pieces can be added.
Drumsticks (murungakai) - 1 (chopped into pieces of 1 inch)
White pumpkin - 1 cup
Plantain - 1
Yam - 1 cup
Carrot - 1
Coconut (grated) - 1/3 cup (firmly packed)
Curd - ¼ cup
Green chilies - 3
Cumin seeds - ½ tsp.
Coconut oil - 2 tsp.
Curry leaves - 2 sprigs
Turmeric powder - a pinch
Grind coconut, green chilies and cumin seeds without adding water. Keep aside.
Cut the vegetables like thick french fries with a length of an inch.
Add water in a pan and bring it to a boil.
Add turmeric powder and salt.
Add the veggies one by one.
Harder vegetables goes first and tender veggies after few minutes.
Once all the veggies are boiled, discard the excess water.
Now add the coconut mixture to the veggies. Mix gently (vegetables shouldn’t be mushy).
Let it cook for 2 to 3 minutes in simmer mode.
Remove from heat.
Now add the curd, coconut oil and curry leaves.
Mix and enjoy with adai.
Note: You can also add vegetables of your choice.
Also you can grind 4 to 5 shallots and curry leaves along with coconut.
Sent off to "Pari's Combo" event.