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

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.