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Amaranth Adai

Chef.Foodie's picture
Ingredients
  Rice 250 Gram
  Split bengal gram 100 Gram
  Split red gram 100 Gram
  Split black gram 50 Gram
  Amaranth 1 Bunch (100 gm)
  Green chili 1
  Red chilies 2
  Asafoetida 1 1⁄4 Pinch (A Large Pinch)
  Clarified butter 2 Cup (32 tbs) (For Deep 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."

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Tamil
Course: 
Breakfast
Dish: 
Adai
Ingredient: 
Rice
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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