KAMB ADAI WITH PEANUT CHUTNEY

Preparation Method :

For Adai

• Soak the kamb, moong, channa, urad and red chillies together for 4 hours.
• Drain the remaining water and add curry leaves, asafoetida, salt and ginger to the soaked whole grains.
• Coarsely grind this mixture and add water for a slightly thick, grainy consistency.
• Leave the batter to ferment for 6 hours or less depending on the prevailing heat outside. This brings the characteristic flavour of adai.
• Heat your tawa on a high flame. Spread the batter in circular motions and with the spatula, make four small holes in the centre of the adai.
• Add a drop of oil in each hole.
• Cover and allow to cook well (but not blacken) and flip over to brown the other side as well.

For Peanut Chutney

• Roast the pottu kadalai and peanuts together till the aroma is noticeable.
• Grind all the ingredients together coarsely, using very little water. If a lighter consistency is required, add a little more water.