Ingredients
- 1cup masoor dalRed Lentils
- 2tbsp rice
- 1/2cup grated carrot
- 2 dry red chilies
- 2garlic pods( optional)
- salt to taste
- oil for cooking adai
Instructions
Rinse
the rice and masoor dal under running water until the water runs clear.
Soak them together in enough water for about 2 hours.
Drain the soaked rice and dal, and transfer them to a blender or food processor.
Add the grated carrot, dry red chilies, garlic cloves, and salt to the blender.
Blend into a coarse batter using a little water. The consistency should be thicker than dosa batter but not too thick.
Transfer the batter to a mixing bowl. Fold the drumstick leaves into the batter and mix well.
Heat a non-stick skillet or cast-iron griddle on medium heat. Lightly grease with oil.
Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thick adai.
Drizzle a little oil around the edges and cook until the bottom side turns golden brown.
Flip and cook the other side until it is also golden and crispy. Serve hot with coconut chutney, tomato chutney, or sambar.
Recipe Notes
- Grinding the grated carrot with the rice and dal will give a nice colour and slight sweetness to the batter.
- Adjust the number of dry red chilies according to your spice preference.
Serve delicious Adai with coconut chutney, tomato chutney, or sambar or avial.
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