Spicy Adai and coriander chutney:)

If you want a quick breakfast or dinner, adai is an excellent choice. All you have to do is soak the ingredients just one hour prior to grinding. You can grind it in a blender too which is much easier. It is always better to keep adai batter handy in the fridge and thus it rescues you when you have surprise visitors at home. I like adai really spicy with onions, red chillies, etc. jaggery, butter, or coriander chutney makes a wonderful combo for adai.

Ingredients

Bengal gram              3/4 cup

Toor dal                   3/4cup

Moong dal                1/4cup

urad dal                    1/4cup

idly rice                    1/4cup

Raw rice                   3/4cup

Red chilli                   6 nos

black peppercorns      1tbsp

cumin seeds               1tbsp

fennel seeds                1tbsp

Method

• Soak all the above mentioned ingredients one hour prior to grinding. Grind it coarsely in a grinder or a blender. Add water in small quantities. adai batter should be thick and coarse. The consistency will be like idli batter.
• Add salt to taste.
• Add chopped onion, chopped curry leaves, grated coconut before making adai.

Coriander chutney

Ingredients

Coriander leaves/ cilantro       2 cups closely packed

green chillies                         2no

grated coconut                      5tbsp

Roasted gram dal                  3tbsp

ginger                                 1/2 an inch piece

salt to taste                                                                                                                            olive oil for frying cilantro leaves

Method

• Heat 1tsp oil in a pan and fry coriander leaves with green chillies and ginger. Saute well for few minutes.
• Then blend it in a mixer along with coconut, roasted gram dal and salt to taste into a thick paste.
• add some water to dilute it. If you wish, just season the chutney it with mustards and curry leaves.