Red rice adai | Nutritious Karthigai adai
Red rice adai with pepper, cumin seeds, dal and coconut. A nutritious healthier version of karthigai adai or milagu jeeraga adai.
Servings: 10 adai
Ingredients
- 1 cup red rice can swap with raw rice
- ⅓ cup urad dal / karuppu ulundhu black, whole with skin
- ⅛ cup chana dal / Kadalai paruppu
- ⅛ cup toor dal / Thuvaram paruppu
- ⅛ cup coconut chopped - can add upto ¼ cup
- 1 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- ⅛ teaspoon Asafoetida
- 1 sprig curry leaves
- salt as needed
- oil as needed
Instructions
- Wash, soak dal and rice separately in two bowls. Minimum 3 hours.
- Drain water once done and grind rice, pepper, cumin seeds first. Add little water.
- Top it with dals, drained from water. Grind coarsely.
- Transfer to mixing bowl and add coconut, curry leaves, asafoetida, salt and mix well.
- Heat tawa and spread a thick adai. Cook in medium flame.
- Once almost cooked, flip and cook one more minute. Repeat to finish.
Video
Notes
- Depending on personal preference, you can make it thick or thin.
- Though I have added bit more oil, it's not a must to add more. So you can control oil level too.
- Coconut oil will also be very nice to use while cooking.