Over the years I have got into the routine of preparing hot breakfasts. Along with it also came the task of thinking of something new for each day of the week.
Aadai is easy, and requires no fermenting time. Once you grind it, it's ready to be made.
You need:
Steps:
Notes:
Aadai is easy, and requires no fermenting time. Once you grind it, it's ready to be made.
You need:
- 1 cup broken wheat / lapsi
- 1/4 heaped cup of split, skinned, black dal / urad dal
- 1/4 heaped cup of split gram dal / channa dal
- 1/4 heaped cup of split pigeon peas / tur dal
- Dried red chillies - as per taste
- A handful of curry leaves
- A big pinch asafetida
- Salt as required
Steps:
- Wash the broken wheat and the dals in water a few times and soak for a minimum of 4 hours.
- Grind to a paste adding the rest of the ingredients.
- Heat non-stick girdle. When it is reasonable hot, take one laddle full of the batter and spread it like for a dosa.
- Drizzle a little oil around it. Once it is cooked turn to other side and cook till golden brown.
- Serve hot.
Notes:
- You can substitute the broken wheat with idli rice or use half and half of both. There will be a difference in the texture and taste.
- Alternatively grind using a piece of ginger and green chillies instead of the red chillie.
- You can coarse grind the batter for a crunchier Aadai.
- Instead of grinding the curry leaves, you can fine chop and add to the batter for a varied taste.
- Grind a small onion while making the batter for an onion flavored Aadai.
- Onion Tomato Chutney goes well with the Aadai.
- And for the absolute non-calorie conscious, what goes best with the Aadai is a generous dollop of butter :)
