Kuthiraivali adai with murunga keerai was a wonderful combo and i had this for breakfast today with a glass of neer mor too. You can have adai with aviyal too.
Preparation Time : 15 + 2 hours soaking | Cooking Time : 5 mins per adai |Makes: 5-6
Kuthiraivali arisi | Barnyard millet 1/2 cup
Channa dal 1/4 cup
Toor dal 1/4 cup
Poha | Aval 1 tblsp
Red chili 2-3
Asafoetida a pinch
Shallots | small onion 7-8 (sliced)
Murunga keerai |drumstick leaves one hand ful
Salt as needed
- Soak the kuthiraivali millet and poha together . In another bowl soak the channa dal and toor together. Soak this for 2 hours.
- Meanwhile slice the onions and keep it for adai just before grinding.
- Grind the rice and poha together into a fine paste.
- Grind the toor dal, channa dal and red chili together into a coarse paste. Add asafoetida and salt.
- Mix both the ground mixture together. Add the shallots and drumstick leaves. No need to cut the leaves. Add as it is. Mix well . No need to ferment. Batter is ready for adai.
- Heat a pan and when it is hot pour in a ladle full of batter and spread this into thick adais. Make a hole in the center and drizzle oil around the adai.
- Cook on both sides till it becomes golden brown.
- Cook in a medium flame only.
- Adai is ready to serve.
- You can have this as it is without any chutney or molaga podi. If needed you can have with jaggery | vellam.
- Adding poha will give softness to the adai.
- You can add 1 tblsp of urad dal to the dal mixture to give more softness to the adai.
- Big onions can also be added to this , but small onions enhances the taste.