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
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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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| Madeleine L'Engle (1918--) American author. |
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