Adai and Kara Chutney

 

Adais are a healthy and wholesome breakfast, rich in protein and whole grains like brown rice, or millets or quinoa or any other grains of choice can be added. This is my grandma's recipe and we usually have this a spicy kara chutney and jaggery on the side. She usually add raw rice instead of the other grains but there is no difference in taste. I sometimes also add masoor dal to give it a nice color. 

Recipe for adai:

Ingredients:

1. Urad dal, channa dal, toor dal, masoor dal, rice, 1/2 cup.

2. Dried red chilies, 2-3.

3. Asafetida, 1/2 teaspoon.

4. Curry leaves, a handful.

5. Diced onions, 1 cup.

6. Salt, as per taste.

7. Cumin seeds, 1/3 teaspoon.

Preparation:

Wash and soak the rice and lentils together for a few hours (4-5  hours) and grind them into a smooth batter along with the red chilies and salt. The batter consistency should be a little runny like a dosa batter. In a pan, add a teaspoon of oil. Once the oil turns hot, add the cumin seeds and let it splutter. Then add the diced onions, asafetida, curry leaves and saute everything together until the onions are translucent. Add this to the batter and mix everything well.  Heat a dosa pan and once the pan is hot, rub the surface with a cloth dipped in oil. Add a ladle full of batter to the pan and spread the mixture evenly. Add a teaspoon of oil on the corners and flip the adai to the other side once the corners turn crisp. Cook well on the other side and remove from the stove. Serve hot with chutney and jaggery. 

Recipe for kara chutney:

Ingredients:

1. Small onions, peeled, 1 cup.

2. Dried red chilies, 3-4.

4. Garlic, 1/2 cup.

5. Salt, as per taste.

6. Curry leaves, a handful.

7. Mustard seeds and urad dal, 1/2 teaspoon.

8. Tamarind, a small gooseberry size.

Preparation:

Saute the onions, garlic and dried red chilies in a pan until its is well cooked.  Once it is cooled, grind it together with some salt and the tamarind and water. In a pan, add a tablespoon of oil. Once the oil turns hot, add the mustard seeds, urad dal and let it splutter.  Then add the curry leaves and turn off the stove. Pour this over the chutney and mix well.