Adai Recipe

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Adai Ingredients

1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 tsp salt
1 tsp red chili powder
1 large onion (opt)
1 carrot (opt)
1/4 cup coconut, grated (opt)

A Recipe for
Adai

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

This Adai recipe is one of many in our Ethnic Category.

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This Recipe for Adai is one of thousands in the Recipes-to-go Ethnic Cookbook.

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This is a recipe for Adai from the recipe cookbook of Recipes-to-go (Ethnic)

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Adai recipe - a tasty recipe for you to add to your collection!
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Adai

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Adai Directions

Mix rice, chana dal, urad dal, and yellow split peas in a large
vessel. Soak in a lot of water for about 2 hours.

Grind the soaked mixture with chili powder and salt coarsely, without
adding much water.

Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold
weather, the fermenting process might take longer, and it might be a
good idea to ferment in an oven (the pilot light will keep the
mixture warm).

Add either onions (finely cut), carrot (grated) or coconut before
preparing.

Freezing Notes

If freezing, only ferment for about an hour. The mixture will have
to be left out for a while before being ready to use.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

Serves: 6

Adai Recipe brought to you by Recipes To-Go

Adai Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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