Parrupu Adai

Adai is one of complete tiffin or snack with all the needed protein, carbohydrate and vitamins in case you add the vegetables. It’s very filling too.

Ingredients:
2 cup raw rice (or mix some boiled rice too)
1.5 cup dhals (mix of urud dhal, channa dhal, toor dhal)
Onions chopped
Green chillies -1
red chillies - 1
salt to taste
jeera - 1/2 tps.
black pepper corn - 1/2 tps.
hing a pinch.
Grated carrots - 2
chopped spinach - I use the frozen.
Grated cabbage.
water for grinding.
oil for making adais.

Soak rice and dhal separately for 4 to 6 hours. First grind the rice , green chili , red chili, pepper corns, water and jeera together to course consistency and then finally add all the dhal and grind it for few minutes. The batter should not be smooth like dosa or idly batter it should be course. Then add chopped onion, grated carrots, cabbage, spinach along with salt, jeera and asafodita and mix it well. Let it ferment overnight for best taste or you can start making adais without fermenting too. Heat griddle, smear it with oil and pour a ladle or two of batter and spread it around. Let it cook for a minute or two and then flip it with a spatula and let it cook for few minutes and its ready. Usually adai and avial is good combination, but I like it with normal molagai podi. It tastes good with jaggrey and butter.

Note: If you are making adai for neivadiyum (Karthigai), please omit the vegetables and the onions and the batter should be little thicker. And for neivadiym it is usually made with ghee.