Addai

Courtesy - Venkat's mom


Ingredients:


For grinding :

Chana Daal - 2 cups
Tuvar Daal - 1 cup
Hing (Asafoetida) - 1 tsp.
Curry Leaves - 5-6
Ginger - small piece
Salt
Rice Rava - 1 cup

For topping :

Onion - 1, finely chopped
Green Chillies - chopped finely
Cumin seeds - 1 tblsp.
Coriander - finely chopped

How to :

* Soak both the lentils together for a couple of hours or overnight.
* Grind the lentils, ginger, hing, salt, curry leaves in the blender with minimum water.
* Add the rice rava to the ground dough and some water to make it a thick batter.
* On a non stick shallow pan - put a ladle full of the batter and spread it. It will be a thick crepe.
* Sprinkle coriander, cumin, onion and chillies on each adai on the crepes. Put oil around the edges and cover it for 1 minute on high flame.
* Let it cook till it looks red on the edges for crispy adai. Now flip it and let the other side cook.
* Repeat the steps above till your batter is finished.
* Serve with peanut chutney or mint chutney.