CURRY LEAVES ADAI AND AN AWARD

Adai in any form we love to have. I already posted the recipe of vegetable adai. Click here for the recipe. Now this time I prepared with curry leaves. Curry leaves has lots of medicinal values and most of us jus using it for flavor and garnishing the dish, at the time of eating the stuff we jus throw it beside our plates instead of consuming. This is wat we do in our routine right even from kids to elders.

My daughter is fond of long hair. She won’t allow me to even trim her hair at least once in six months. She needs long, thick hair like Barbie Rapunzel . I got a trick to make her eat the curry leaves; saying that the amount u consume the curry leaves the long u ll get thick hair. Mostly I used to grind them and add into my dishes. Finally jus touch up with few leaves for garnishing.

This time we had them with Adai.

INGREDIENTS

Raw rice 2 cups
Toor dhal 1 cup
Chenna dal ½ cup
Urid dhal ¼ cup
Dried red chilli 10
Salt to taste
Hing a pinch
Ginger 1 inch piece
Curry leaves a hand full.
Coconut oil for sprinkle

METHOD
Wash and soak all dhals and rice together for 2 to 3 hrs.
Grind them to batter adding chilli, ginger, curry leaves, salt and hing.
If u want u can add chopped onions to this batter.
Make thin adai in dosa griddle, sprinkle with coconut oil in and around the adai. Make 4 to 5 holes on the top of adai with the dosa ladle to make the adai more crispier.

Goes well with any chutney/Jaggery/avial/butter

This Adai happily running to the Event 15 minute cooking @Spices etc hosted by my dear friend Mahimaa of Mahimaa's kitchen.

Priya Sriram passed me this sweet lovely award to me. I m so honored and feel so soo happy to get this from her.

I would like to pass this Award to Divya Vikram, Mahimaa's kitchen, Madhumathi, Ramya Vijaykumar, Lavanya,Varsha Vipins, sriharivatsan, rekhas kitchen, ARUNA,RAKS KITCHEN and Kitchen Flavours.