Palakkad Adai
A dosa made with black urad and rice served at breakfast or dinner, served with butter, jaggery and curd
Ingredients
- 1 cup Black Urad Dal 180g
- ½ cup Tur Dal 90g
- ½ cup Red Rice/ Rice 90g
- 3-4 Dried Red Chillies
- 1 tsp Jeera
- 1 tsp Black Pepper
- 1-2 sprigs Curry Leaves
- Salt as per taste
- Gingelly Oil / Sesame Oil for cooking the Adai
Instructions
- To a bowl, add the dals and rice. Wash and rinse them thoroughly until the water is clear. Cover and allow it to soak for minimum of 3 hours. You can soak it overnight too.
- Separately, add 3-4 red chillies to water and soak for about 4 hours. (or overnight)
- Next, drain the water in which the dals and rice have been soaking. Rinse it once if you see that there are bubbles or white foam on top of the water. This usually happens when you've allowed it to soak for more than 8 hours.
- Add the soaked red chillies, jeera, black pepper, dals and rice to a mixer. Add a spring or two of curry leaves. Grind to a smooth paste by adding a little fresh water.
- Place a pan on medium to high heat and pour of a ladle of the adai batter and spread evenly. Once the adai has dried up, drizzle some oil to the sides and on top of the adai.
- Flip the adai and cook it on the other side as well.
- Remove from the tawa and serve your Adai with butter and jaggery.