Thursday, December 13, 2012,3:13 AM
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PrintVEGETABLE ADAI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Soak rice and the 4 dals together for 20 minutes and coarsely grind with red chillies hing and salt.
- Chop vegetables and coriander leaves finely.
- Boil beans and carrots for greenness and add to adai with onions, cabbage, and coriander leaves and curry leaves.
- Heat a non-stick tava and spread a ladle of the adai mixture.
- Pour half a teaspoon of oil around the adai and make holes in and around the centre of the adai and add oil.
- When one side is done turn it over. Keep the batter consistency semi-thick.
- Serve hot adai with instant 'mor kuzhambu.
INGREDIENTS
- 250 grams of Parboiled rice
- 150 grams of Thoor dal
- 100 grams of Urad dal
- 10 Red chillies
- 4 teaspoons Hing powder
- 100 grams of Beans
- 100 grams of Carrots
- 4 tablespoons Cabbage
- 100 gram of Onions
- A few Curry leaves
- 100 grams of Coriander leaves
- Salt for taste
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