BLACK URAD DHAL ADAI - VER I

This is tasty adai which is easy to make and its very nutritious also. Rich in protein. It can be served with coconut chutney, onion chutney or garlic chutney.

Ingredients :

Par boiled rice - 1 cup

Toor/tuvar dhal - 1 cup

Splited urad dhal(skin not removed) - 1 cup

Cumin seeds - 2 tsp

Pepper - 2 tsp

Red chillies - 3

Asafoetida - 1/2 tsp

Curry leaves - 1 sprig

Method :

Soak rice and toor/tuvar dhal  for few hours and grind with other ingredients to smooth paste. Now add black urad dhal to it grind them coarsely. Add salt to taste. Immediately you can make adais, by pouring them in hot griddle put some oil over the sides and make crispy on both sides . It has to be thicker than dosas. Batter can be kept in fridge and it taste yummy next day too.

Note :

Make powder of Cumin , pepper, chillies and curry leaves in the blender. Then it will be easy to to grind  with rice and dhal.

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DHOKLA

DHOKLA

This is one of easy snack can be served as main dish too, I do this way which is fool proof method. Hope this works for you too.

Ingredients :

Besan Flour - 1 cup
Eno fruit salt - 1 1/2 tsp
Citric acid - 1/2 tsp or u can substitute with 1 tsp lemon juice
Rawa/ Sooji  - 1  1/2 tbsp 
Sugar - 1 tbsp
Salt - 1 tsp or as needed
Water -  1 cup

Ginger + green chilli paste - 1 tsp each
Oil - 1 1/2 tbsp

For Tempering :

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Green chilli -1 sliced
Sesame seeds - 2 tsp
Asafoetida - 1/4 tsp
Handful of Chopped Cilantro

Some grated coconut
Chilli powder for sprinkling
Lime juice - 1/2 tbsp
Water - 3 to 4 tbsp
Sugar - 1 tbsp (If you do not want it little sweet reduce the amount to 1/2 tbsp, we prefer dhokla little sweet)

Method :


1. Mix the besan, sugar, rawa, citric acid/lemon juice, water,oil, salt ,ginger and chilli paste without any lumps. Use whisk to make this job easier.
2. Now keep this mixture aside and make the steamer ready.
3. Coat a deep plate with the oil.
4. Now add the eno and mix well.  The batter will be very foamy.
5. Immediately pour the batter in the plate and steam for 20 to 25 minutes.
6. When it is cooling sprinkle the chilli powder. When it cooled completely cut into squares and let it be in the same plate or vessel.
7. Prepare the solution and tempering.
8. Mix 2 tbsp of water to 1/2 tbsp of lime juice and 1/2 tbsp of sugar and keep it aside.
9.  Heat oil in a small pan add mustard seeds, sesame seeds when it splutters add asafoetida and sliced green chillies.
10. Add the prepared lime solution to the tempered oil.
11. Now pour it over the Dhokla that is sprinkled with chilli powder and spread with the spoon.
12. Garnish with Coconut, coriander leaves.

Serve with Mint chutney.....

Note :

1. Once the dhokla is steamed..let it completely cool to get very neat squares.
2. Dhokla flour is available in the market with little grainy texture. If you are using it you can completely avoid adding rawa in the recipe.  Rawa is added just for the texture. It is absolutely optional.

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