Ingredients:
Curd 3.5 % 500 ml
Carrot 2 medium size grated
Mustard (black) 1 Teaspoon
Cumin seeds 1 Teaspoon
Curry patta 1-2 Twigs
Green chilli 2 chopped
Bengal gram daal roasted 1 Teaspoon
Urud daal 1/2 Teaspoon
Peanuts 1 Teaspoon
Turmeric a pinch/ 1/4 teaspoon
Salt to taste
Sugar 1/2 spoon
Oil 1 Teaspoon
Coriander leaves chopped 1/2 cup
Preparation:
- Heat oil in a pan. Add the mustard seeds.
- As the mustard crackle add the jeera, peanuts, bengal gram daal and urud daal.
- When the peanuts are fried, add the curry leaves & chilli to fry them.
- Add the carrots and turmeric and salt to taste.
- Saute the carrot, dont cook them fully.
- Remove from the stove and keep it aside to cool.
- Add to the curd and serve after adding sugar and chopped coriander leaves.
Ingredients:
Choice of pulses:
Boiled rice: 1 cup
Green/Yellow Moong: 1 cup
Chana daal/black chana/roasted chana: 1/2 cup
Urud daal: 3-4 Tspn
Arhar/Toor daal: 1/2 cup
Onion: 1 cup chopped
Green Chilli: 3 or as per taste
Ginger: 1 inch grated
Garlic: 2-3 falkes
Coriander leaves: 1 cup chopped
Methi leaves: 1 cup chopped (optional)
Carrot: 1-2 grated (optional)
Curry Patta - 2-3 twigs
Hing 1/2 teaspoon
Jeear 1 tablespoon
Ajwain 1 tablespoon
Coconut 1/2 cup grated (optional)
Salt to taste.Preparation:1. Soak all the pulses and rice in water for 4-6 hours or overnight
2. Grind them in mixy coarsely. Dont put too much water.
3. Make Adai as soon as you grind it (dont leave the batter at room temparature). 4. You can refrigerate the extra for later use.
5. Add the chopped vegetable: green chillies, ginger, Curry patta, Coriander, Hing, ajwain and jeera.
6. Carrot , Onion, Methi leaves(good in winter) and also grated coconut(these are optional - I usually add them to increase the nutitional value)
7. Add salt and mix well.
8. Make Adai on dosa tava just like a dosa/ pancakes but these are thick as paratha.
9. Wipe the tawa with wet napkin(kitchen tissue).
10. Then add the dough, when the Adai is almost brown at the bottom, add butter(for children) /olive oil(for pregnant ladies) and flip.
11. Cook on medium flame or else it doesnt get cooked well.
Note:
1. The above pulses can differ as per your taste and availability.
2. Prefer to add the first options mentioned. 3. Incase you are using green moong and black chana try to sprout them before grinding to increase the PROTEIN content - its important for growing children and also pregnanat women(these are my modifications).
4. If methi leaves are not available soak Kasturi Methi in hot water and add.
5. You can add other veggies as well as per your taste.
6. You can eat it with avial or coconut chutney or tomato chutney or any dips of your choice.
Tips:
- Never have this item in DINNER.
- As the content of protein is extremely high its not very easily digestable. Its heavy so avoid overeating.
- Dont forget to add hing, jeera and ajwain that helps digestion.
- As this has already a good amount of protein, dont add too many veggies and make it complex.
