Accompaniments:
Any spicy gravy dish, Milagai Podi (Edible Gun Powder), Green Chilli Chutney, Aviyal, Thogayal, Pickle, Jaggery/Jam/Ghee and Sugar for kids
Raw Rice(Sona Masoori/Ponni/Idli Rice) - 2 cups
Tur Dal and Channa Dal combined - 3/4 cup (equal quantity)
Urad Dal - 1/4 cup
Red Chilli (Dried) - 5 to 10
Hing
Step 1: Prep:
Soak the above ingredients for 3 to 4 hours. Grind the soaked mixture in a mixer or an industrial grade blender. Let the better be thick. Before the last 2 swirls in the mixer, add salt. Let the batter be slightly grainy when done.
Step 2: Fermentation:
Transfer this mixture to a large vessel and let it ferment in an insta-pot on yoghurt mode for 8 to 10 hours. The fermented batter will raise to 1.5 to 2 times its quantity. Add water to the batter to get a thick flowy consistency. Batter is ready to use. Store in a refrigerator.
Optional:
Add finely diced onions, coriander, curry leaves to the adai while making it.
Tur Dal and Channa Dal combined - 3/4 cup (equal quantity)
Urad Dal - 1/4 cup
Red Chilli (Dried) - 5 to 10
Hing
Step 1: Prep:
Soak the above ingredients for 3 to 4 hours. Grind the soaked mixture in a mixer or an industrial grade blender. Let the better be thick. Before the last 2 swirls in the mixer, add salt. Let the batter be slightly grainy when done.
Step 2: Fermentation:
Transfer this mixture to a large vessel and let it ferment in an insta-pot on yoghurt mode for 8 to 10 hours. The fermented batter will raise to 1.5 to 2 times its quantity. Add water to the batter to get a thick flowy consistency. Batter is ready to use. Store in a refrigerator.
Optional:
Add finely diced onions, coriander, curry leaves to the adai while making it.
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