Adai

Adai is a very famous tiffin or heavy dinner. It is also a festive food made during Karthigai. Adai tastes best when served hot. Some will prefer to eat Adai as is. The famous accompaniment for Adai is Aviyal, but tomato urugai tastes great too. onions and vegetables add a great taste and flavor, but they are also optional based on preference, availability and occassions.

Ingredients
Kadalai Parupu – 1 cup
Tuvaram Parupu – ¾ cup
Ulutham Parupu – ¼ cup
Rice – 2 cups
Red Chili – 6
Green Chili – 2
Curry Leaves – 15
Coriander Leaves – 1 cup
Water – as needed
Oil – 2 tea spoons per adai
Onion (chopped) – 1 cup
Carrot (shredded) – ¼ cup
Beans (diced very small) – ¼ cup
Salt – 2 tea spoons
Asafetida – ¼ tea spoon

Method
Wash and soak the dals and rice for around 3 hours (preferably in luke warm water)
Strain the water, but do not discard and grind the dals and rice seperately with red chili and green chili
Add water little by little. The batter should be very thick, so less water better
Transfer to a bowl and add salt, asafetida, curry leaves, coriander leaves, onions and vegetables.
Heat a tawa and put one tea spoon oil
Once the tawa is hot, add 1 cup of batter and spread it to a round about ¼ - 1/5 inch thick
Make a small hole in the center of the adai with the spatula
Put oil around the adai and in the center
Cook on medium high heat and flip once the top of the adai becomes little dry and the flip side looks done
Cook the other side until done and serve!

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