Aadai is a very nutritious south Indian breakfast with different lentils and rice. I made it for Sunday breakfast when my parents had visited us. I served it with tomato chutney. We all liked it. Do try it out and let me know.
1 cup raw rice,
1/4th cup tuvar dal,
1/4th cup chana dal,
1/4th cup udit dal,
14th cup moong dal
2 green chilies,
1” piece of ginger,
7 to 8 curry leaves,
1 tsp cumin seeds,
1 tsp mustard seeds,
1 onion finely chopped,
2 tsp chopped coriander leaves,
Salt to taste,
Oil to make aadais
Soak rice and dal in sufficient water overnight.
Next day in the morning coarse grind the rice and dal. In the end add green chilies, ginger and curry leaves and grind for 5 to 6 seconds.
Add salt and finely chopped onion and coriander leaves to the batter.
Heat oil in a small tempering pan. When the oil is hot enough add mustard seeds, cumin seeds and asafetida. Add this to the addai batter.
Heat a griddle, smear with oil and put a ladle full of the batter in the center and spread it evenly to make a circle.
Cover and keep on a low flame for 3 to 4minutes.
Flip and cook on the other side for another 3 to 4 minutes.
Serve hot with any chutney