Ingredients
2 cups parboiled rice (idly rice)
1/2 cup grated coconut
1 onion finely chopped
1 carrot (finely grated)
1 cup of chopped dill (optional). Can also use drum stick leaves instead.
Salt to taste
Soak rice overnight or 6-8hours. Grind along with the grated coconut to a smooth batter similar to dosa batter. Add salt towards the end and grind once more. Mix the chopped onions, grated carrots and dill. The batter can be used right away or after fermenting for a minimum of 4 hours.
To make the adai, pour a big scoop of the batter on a hot pan and rotate the pan to spread the batter all over the pan. The adai has to be thin. So add water to the batter if it is too thick and does not flow evenly.
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