Adai

• Wash and soak dals, rice, fenugreek seed and red chillies for at least 2-4 hours.
• Grind this in mixer along with cumin seed, coconut and asafoetida.
• Leave the batter for 2-3 hours.
• Before preparing adai mix the batter once again.
• Meanwhile heat a pan and grease it with a drop of coconut oil.
• Take a ladleful of batter and spread like a circle on pan.
• You can put few drops of coconut oil on the edges and centre of adai to make it crispier.
• Serve hot with avail and chutney. See my chutney recipes
http://www.spoonsnforks.com/search/label/Chutney.

CALORIE COUNT
One adai contains 220 calories approximately.
TIPS
• The traditional adai is prepared with coconut but if you want you can add vegetables like cabbage, carrot, cauliflower and onion etc.
• You can also add green leafy vegetable (drumstick leaves give really excellent taste) and prepared adai but remember if you are preparing the dish for your dinner then avoid using green leafy vegetable.