Monday, January 30, 2017


Adai is a highly nutritious, protein-packed dosa variety. Simple to make. There is no need for fermentation of batter. Here we go for the recipe.


Idli rice - 2 cups

Toor dal - 1/4 cup

Channa dal - 1/4 cup

Moong dal - 1/4 cup

Dry red chilli - 10

Asafoetida - 1/4 tsp

Curry leaves - few

Onion - 1 (finely chopped)

Coriander leaves - a handful (chopped)

Salt - as needed

Cooking oil - for drizzling on dosa


* Wash and soak the idli rice along with the dals for 3 hours.

* Grind the above with red chillies to a coarse batter.

* Add the chopped onions, curry leaves, asafoetida, salt and coriander leaves to the batter and mix well.

* In a tawa pour a laddle full of batter and make dosa, drizzle some oil, once cooked flip to other side and wait till the dosa gets cooked.

* Serve hot with chutney or sambhar of your choice.

Carrot bonda

This is an easy recipe with carrot and urad dal. Nice evening snack for children after coming from school. Healthy one too since carrot is included.


Urad dal - 1 cup

Carrot - 1 medium sized

Big onion - 1

Garlic - 2 cloves

Curry leaves - 10

Coriander leaves - a handful

Dry red chilli - 1

Salt - as required

Oil - for deep frying


* Wash and soak the urad dal in water for 2 hours.


* Take chopped onion, carrot, curry leaves, coriander leaves, garlic, dry red chilli and salt along with the drained urad dal and grind it together. Do not add water.


* Heat oil in a pan for deep frying. Make small balls out of the batter. When the oil is hot enough, drop the balls one by one in batches. Turn them over and when the balls get nice brown colour, remove it from the oil. Serve hot.