Adai with Puli Chammanthi

Ingredients (Makes about 15 – 20 )

1. Brown Rice / idli rice – 3/4 cup

   Whole urad dal – 1/4 cup

   Toor dal – 1/4 cup

   Chana Dal – 2 tbsp

   Fenugreek seeds – 1/4 tsp

   Green Chilly / dry red chilly – 1 – 2

2. Pearl onion – 4 – 5, finely chopped

   Cilantro – 1.5 tbsp, finely chopped

   Curry leaves – 3 – 4, finely chopped

   Hing – 2 – 3 pinches

  Salt – As required

Method

 

1. Soak the ingredients numbered 1 in enough water for at least 4 – 5 hrs. Grind to a coarse mixture in a mixer.The batter should have the consistency of an idli batter. To the ground batter, add the ingredients numbered 2. There is no need to ferment this batter.

2. Pour a ladle full of batter into the centre of a tawa/pan and spread in a circular motion with the back of the ladle. You can drizzle a little oil/ghee if you want. Flip over when it browns on one side, about 2 minutes and cook until done. Serve hot with aviyal / any tangy chutney of your choice. You can store this batter in the refrigerator for up to 3 days.

 

 

Recipe Courtesy – Manju Mahadevan

 

 

Puli Chammanthi

Grated coconut – 1 cup

Tamarind –  small goose-berry sized or to taste

Pearl onions – 2 – 3

Chilly powder – 1/2 tsp

Ginger – 1/4 inch

Curry leaves – 3 – 4

Salt – To taste

 

Grind everything together in a mixer adding little water, if required. It goes very well with idli/dosa and rice.