Methi Leaves - 2 bunches
Bengal Gram dal - 150 gms
Toor Dal - 150gms
Parboiled Rice - 250 gms
Chili powder - 1 tsp
Salt to taste
Oil and Ghee for cooking
How to make the Adai
Wash and soak Rice and Dals together for about 2 hrs. Change water and grind along with other ingredients, except methi leaves.
Clean and finely chop the methi leaves and mix them with the dall batter.
Heat a pan on a low fire, grease it with oil. Then pour the batter like a thick dosa, adding ghee on all sides.
Flip the adai and when the sides are brown and crisp, remove it from the fire.
Eat the adai with Coconut chutney.
I may have added little less than 2 bunches.
Ghee ensures you don't feel the bitterness from the methi leaves.
We got about 6 -7 medium size dosas.
Next day for breakfast we even added onions, and it tasted great.
This goes for the January Week 3, Cooking from Cookbook Challenge Group