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MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை


MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Mixed Lentils adai is such a healthy tasty recipe that can be made for breakfast or dinner. Adai is one of the common recipe in south Indian households. Generally we make adai using rice, thoor dhal and channa dhal. It is the basic recipe in making Adai. With this we can make ‘n’ number of delicious Adai varieties such a tapioca adai, bottlegourd adai, etc.,

I have posted the below Adai recipes already here in our blog.

Please check


MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

In todays adai recipe I have used various lentils  and less rice to make it healthier. You can add or reduce one or two dhals as per your wish, but change the quantities of other dhals accordingly to get nice crispier Adai. Generally we don’t add urad dhal and moong dhal in adai as per my mom’s recipe. But some people may add. But in this recipe I have added 1 tablespoon of splitted urad dhal with skin to get little softness in the adai ad it have lot of dhals.
MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Ok now coming to the recipe.
MULTI LENTILS ADAI
SOAKING TIME: 5 hours | PREPARATION TIME: 30 mins | COOKING TIME: 5 mins/Adai
MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 5 PERSONS

INGREDIENTS:
                       
                        1 cup idly rice(puzhungal arisi)
                        1/2 cup Ragi(finger millet)
                        1 table spoon splitted urad dhal
                        ½ cup channa dhal
                        ½ cup thur dhal
                        ½ cup green gram(pachai payaru)
                        ½ cup green peas(pacha pattani - dried)
                        ½ cup channa(white channa)
                        1 cup coconut gratings
                        7 red chillies
                        2 inch piece ginger
                        ½ teaspoon asafetida powder
                        2 big Onion
                        Few Curry leaves
                        Salt as per your taste
                        Oil as required

PREPARATION:
Wash the rice and ragi in water few times and then soak in water for minimum 5 hours.
Wash the other dhals /lentils in water and soak together for minimum 5 hours in water.
Finely chop the onion and keep it aside.
Grate the coconut and keep it ready.

METHOD:
Grind the rice and ragi first along with ginger, asafetida, salt  and red chillies.
Don’t grind into smooth paste. Grind it little coarse batter.
Then grind the soaked dhals as coarse paste.
Mix both the rice and dhal batter well.
Take the required batter and dilute with water if required.
Add chopped onion, curry leaves and coconut .
Mix well.
Heat the dosa tawa. Spread some oil in the tawa.
Then spread a ladle ful of adai batter on the hot tawa.
Pour 1 or 2 tablespoon of oil around the corners of the adai and make small hole in the center using the spoon and pour some oil.
Let the adai to cook in medium flame for around 3 minutes.
Then flip the adai and let the other side to cook. Pour little oil on the other side too.
Once both the sides got cooked and become crisp remove from tawa and serve hot along with jaggery, ghee/butter or avial.

NOTES:
Grind the batter as coarse is very important. If you grind the batter as smooth then adai won’t be crisp.
Adjust the spiciness by adding/reducing the red chillies.
If you want more spiciness after grinding the batter add required red chilli powder and mix well.
Add little more oil is more important to cook the adai crispy and tasty.
After flipping also don’t forget to add oil.
Adding coconut is optional, but it gives very nice taste to the adai.
Adding asafetida is important as we have added lot of dhals.
You can use sprouted dhals/lentils too to make the batter.
VIDEO RECIPE:

STEP BY STEP PHOTOS:


wash the rice and ragi in water few times and then soak in water for minimum 5 hours.
Wash the other dhals /lentils in water and soak together for minimum 5 hours in water.
MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Finely chop the onion and keep it aside.

Grate the coconut and keep it ready.
Grind the rice and ragi first along with ginger, asafetida, salt  and red chillies.

MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை
Don’t grind into smooth paste. Grind it little coarse batter.
Then grind the soaked dhals as coarse paste.
MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை
Mix both the rice and dhal batter well.


MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Take the required batter and dilute with water if required.
Add chopped onion, curry leaves and coconut .
Mix well.
MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Heat the dosa tawa. Spread some oil in the tawa.
Then spread a ladle ful of adai batter on the hot tawa.
Pour 1 or 2 tablespoon of oil around the corners of the adai and make small hole in the center using the spoon and pour some oil.
Let the adai to cook in medium flame for around 3 minutes.
Then flip the adai and let the other side to cook. Pour little oil on the other side too.
Once both the sides got cooked and become crisp remove from tawa and serve hot along with jaggery, ghee/butter or avial.


MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை


Do try this recipe and please don’t forget to give your feedback in comments.
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