Dal adai ( parappu adai) and awards

I was bumped with so many awards from my friends Suja and Chaitrali. Suja shared the versatile blogger award. As per the rule I need to share it with 15 blogger friends and tell 7 things about me. Suja has lovely collection of traditional and authentic recipes all the way from God's own Country.... Kerala! Do visit her blog and enjoy some lip smacking recipes from her space. Chairali was very kind to share all the other awards with me. Name of Chaitrali's blog is I'm not a chef... Interestingly she is a chef who not only holds a degree in hotel management but also has a master degree from the hospitality industry. I love the way she blogs restaurant style recipes which are not just easy to follow but also tasty and yummy. Do visit her blog for a complete roller coaster foodie ride...

About me as per the rule of versatile blogger award...

1. Die hard non-veg food lover turned lacto-veggie
2. Eat- a -holic turned diet- a -holic
3. Friendly and would love my friends for life
4. Junk food eater turned, healthy food eater
5. Love and live cooking
6. Love travelling, exploring new places, food etc.
7. Simply super shop- a -holic!

I surely would feel its unfair to share it with only 15 friends ( as I also want to know about all my friends).... So, would like to share all these awards with all my friends.

Adai is native of T N . Though there are many variety of it like adai, kara adai, parappu adai etc. I always felt the dal or parappu adai is way too healthy. Here goes the recipe for Dal adai...

Ingredients:

Moong dal - 1 cup

Urad dal - 1 cup

Toor dal - 1 cup

Onion - 1 nos

Green chillies - 1 nos

Freshly chopped coriander leaves - 1/2 cup

Dry red chillies - 4 nos

Grated coconut - 4 tbsp

Hing or asafoetida - one pinch

Salt for taste

Oil for frying

Method:

Soak all the dals together for 2 hours. Grind it along with red chillies and grated coconut to a coarse paste. Add finely chopped green chillies, onions, fresh coriander leaves, hing, salt and mix well. Pour the batter on a hot tawa using a laddle spoon and just pat it. Add enough oil and fry. Turn over, add more oil and cook till its done. Serve hot with coconut chutney.

Note:

Adai batter does not require fermentation and can be a instant recipe for breakfast, evening snacks etc. The dal adai version is very healthy when compared to rice adai, coconut adai, kara adai etc.