Tiffin Varieties‎ > ‎

Sprouts Adai


Ingredients:

Sprouts – 200 gms

Channa dal – ¼ cup

Moong dal – ¼ cup

Tuar dal – ¼ cup

Idli rice – 1 cup

Group 1:

Red chillies – 1 or 2

Pepper – 1 teaspoon

Curry leaves – 10

Cumin seeds – 1 teaspoon

Turmeric powder – ¼ teaspoon

Hing – ¼ teaspoon

Salt – 1 ½ teaspoons


Method:

  1. Soak dals and rice in separate bowls for 6 to 8 hours.
  2. Grind soaked rice, sprouts & ½ the quantity of soaked dal to paste with group 1 ingredients.
  3. Grind to coarse paste the remaining soaked dal.
  4. Combine both the ground mixtures together (thick batter consistency, add little water if required).
  5. Heat dosa tawa, pour a small cup of batter & spread it neither too thick nor too thin (like dosas)
  6. Use 1 teaspoon of oil for each adai.
  7. Serve hot with avial/jaggery/butter.


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