South Indian Adai Served Tapa Style For Your Holiday Party
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Adai is made from rice-lentil batter. We use Bengal gram (Channa dahl), yellow split peas (Tuvar dahl) and rice in this preparation. I have replaced white rice with brown rice on some days. Even wild rice or Jasmine rice can also be used. Adai is typically served with aviyal (assorted vegetables cooked with coconut and other spices) or butter, jaggery or a chutney or simple spice podi.
Ingredients
1 cup brown rice
1/2 cup yellow split peas/ toor dhal
1/2 cup Bengal gram / channa dhal
2 garlic cloves
1/4 inch ginger – skin peeled
2 dry red chillies
Salt to taste, about 1-2 teaspoon
For the tempering:
1/2 teaspoon olive oil
1/4 cup onions – finely chopped
2 teaspoon asafeotida
10-12 curry leaves – finely chopped
10 Black pepper balls – whole/crushed
Water to soak and grind
1/4 cup oil to make the adais
Preparation
