Amaranth Adai Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings4
HealthyHigh Protein
Ingredients
| Rice | 250 Gram | |
| Bengal Gram | 100 Gram | |
| Split red gram 100 gm. | ||
| Black gram | 50 Gram | |
| Amaranth | 1 Bunch (100gm) | |
| Green chilli | 1 | |
| Red chillies | 2 | |
| Asafoetida a large pinch | ||
| Fat (clarified butter) for frying | ||
| Salt | To Taste | |
Directions
1. Soak rice (if parboiled rice is used, soak for 4 hours; if raw rice, soak for 2 hours).
2. Twenty minutes before grinding, clean and soak the grams. Grind together (rice and grams) coarsely with green chillies, red chillies and asafoetida. Set aside for 3 hours.
3. Add salt, chopped amaranth leaves and curry leaves. Heat pan and spread a tsp. of fat. Pour a ladle of batter and spread to a round of 12:5 cm. (5") diameter. When one side is done, turn over. Add another tsp. of fat on top and fry till crisp. Serve hot with curds, honey or "mulaka-podi."
2. Twenty minutes before grinding, clean and soak the grams. Grind together (rice and grams) coarsely with green chillies, red chillies and asafoetida. Set aside for 3 hours.
3. Add salt, chopped amaranth leaves and curry leaves. Heat pan and spread a tsp. of fat. Pour a ladle of batter and spread to a round of 12:5 cm. (5") diameter. When one side is done, turn over. Add another tsp. of fat on top and fry till crisp. Serve hot with curds, honey or "mulaka-podi."
Chef
