1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 teaspoon salt
1 teaspoon red chili powder
1 large onion (opt)
1 carrot (opt)
1/4 cup coconut, grated (opt)
Directions: How to Cook Adai
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours.
Grind the soaked mixture with chili powder and salt coarsely, without adding much water.
Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm).
Add either onions (finely cut), carrot (grated) or coconut before preparing.
If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use.
Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU
Recent comments and reviews for this recipe:
| Conrad writes:|
How does this get cooked, or does one have to eat it raw after fermenting? There are no cooking instructions!
Posted on 13 Sep 2010, 21:11 ET
| siti zahera writes:|
hi,Adai recipes: Rice means?wht type of rice?thanks
Posted on 18 Nov 2010, 18:09 ET
| Shobana writes:|
The recipe is not compelete. After the mixture is fermented, pour in on a hot skillet to cook. Eat it along with yogurt or buttermilk.
Posted on 21 Nov 2010, 14:00 ET
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