Tiffin Varieties‎ > ‎

Sprouts Adai


Ingredients
:
Sprouted legumes (of your choice) – 1 cup
Channa dal – ¼ cup
Moong dal – ¼ cup
Tuar dal – ¼ cup
Idli rice – ¾ cup
To Grind:
Red chillies – 2 or 3
Curry leaves – a handful 
Turmeric powder – ¼ teaspoon
Hing – ¼ teaspoon
Salt – 1¼ teaspoon

Makes: 10 to 12 Adais

Method:
  1. Soak dals (together) and rice in separate bowls for 3 to 4 hours.
  2. Grind soaked rice, sprouts & ingredients mentioned under "to grind" section.
  3. Grind soaked dal to a coarse paste.
  4. Combine both the ground mixtures together (thick flowy batter consistency, add approx. ½ cup of water).
  5. Heat a flat pan, pour a ladle of batter & spread it little thick, make a small hole in the middle.
  6. Use 1 or 2 teaspoons of oil for each adai and toast both sides to crispy golden brown.
  7. Serve hot with avial/jaggery/butter.


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