Monday, September 1, 2008

Vengaya Adai

Adai - one of our favourite dishes. We made it for dinner last nite. As it does not need much soaking, this is a quick dish to make. It is also protein rich - as it contains a lot of dals.

I don't know if ginger, chilies & curry leaves are used in the traditional recipe. This is how I make it.
Ingredients
Rice - 1.5 cups
Toor Dal - 1 cup
Urad Dal - 3/4 cup
Moong Dal - 3/4 cup
Masoor Dal - 3/4 cup
Pepper - 10-15
Red Chilies -2-3
Jeera - 1 tsp
Hing - 1/4 tsp
Ginger 2 inches
Curry Leaves - 2-3 big stalks
Onion - 1 big
Salt to taste
Oil to cook

Preparation
Soak rice in warm water for 1 hr.
Mix all the dals & soak in warm water for 1 hr.
Soak pepper, jeera & red chili together in a little warm water (just enough to cover) for 1 hr.
Mince ginger & curry leaves.
Chop onion - not too fine.
Put ginger, curry leaves, soaked pepper, jeera, red chili (along with the water) into a mixer, add some rice & dal and grind till it is coarse.
Grind the rest of the dal & rice to a coarse batter. Add salt as needed.
Add the chopped onion & hing to the batter. Mix well.
Heat a griddle (tava), put a ladleful of the batter in the middle & spread in a circle. Put a few drops of oil on the sides. Cook for 1 minute.
Turn and cook other side for 1 minute.
Serve with jaggery, sugar & ghee or molagai podi.

The adai is quite thick, so takes a while to cook, make sure that the griddle / tava doesn't get too hot. It is important to put the pepper / red chili / ginger / curry leaves mix at the bottom of the mixer. This will make sure that they grind well. If not, there'll be whole peppers in the adai & that takes away the taste.

Sending this along to Latha at Masala Magic for WBB-Combi-Breakfast event.

2 comments:

Kitchen Flavours said...

Vengaya Adai wow something new and looks gr8. First time here. U have a nice blog. I like that spiced buttermilk also. I added u r blog in the food blog hub.

Geetha said...

thank you! and thank you for including me in the food blog hub.