Wednesday, 7 August 2013

Toor Daal Adai

It has been 9 months since our last post. How time flies ! We had been busy in the last few months shifting back to India and travelling to Germany. Hope to continue posting more recipes - at least a couple each week.

Toor Dal Adai is a variation of Adai that we had already posted. Toor Dal is one versatile lentil that we use in every day cooking, be it sambar, or rasam or even dal curry. In this variety of Adai , the use of Toor Dal makes the Adai crispy. The best thing about Adai is that it need not be fermented before we use it so this is one of best choice when crave for dosa !

What you need for Toor Daal Adai :
  • Idli rice - 1 cup
  • Toor dal - 1 cup
  • Fennel seeds - 1 tbsp
  • Asafoetida - 1/4 tbsp
  • Red chilli - 4
  • Coconut grated -1/2 cup
  • Onion -1 chopped finely
  • Coriander leaves -few chopped finely
  • Curry leaves -few chopped finely
  • Salt to taste 
The preparation method:
  • Soak toor dal and idli rice for 2 hours.
  • Grind the toor dal ,idli rice, fennel seeds,coconut,red chilli and asafoetida together.
  • The batter should little coarse and not be too soft.Ensure the batter is not too watery.
  • Add the chopped onion,coriander leaves ,curry leaves and salt.
  • Mix well .Now you are ready to make Toor Dal Adai.
  • Take a tawa and   pour a ladle of batter and spread it in circular motion. Add a tbsp of oil around it.  
  • Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked. 
  • After both sides are cooked, remove from tawa and serve it hot with coconut chutney or aviyal.

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