Methi Adai

Basically adai, a South indian healthy breakfast recipe with a combination of rice and different dals, I have added finely chopped methi leaves to make it even more healthier.

Ingredients:

Rice – 1 cup

Urid dal – ½ cup

Toor dal – ½ cup

Mung dal – ½ cup

Chana dal – ¼ cup

Green chillies – 5 to 6

Salt to taste

Oil as required

Hing – a pinch

Finely chopped methi leaves – 2 cups

Finely chopped ginger – 2 tsp

Ajwain seeds – ¼ tsp

Preparation:

Wash and soak the rice and dals together for about 4 to 5 hours and grind with green chillies and enough salt to a coarse paste. (coarse batter results in a crispy adai and also takes longer time to cook).

Add the chopped methi leaves, ginger and ajwain seeds and mix well.

Heat a tawa, grease it with oil and pour a ladle of batter and smear it to make a round dosa. Pour oil around the edges if needed to cook the adai.

My tip is to close the adai when cooking so that it will be cooked evenly with the steam.

Turn aside and cook on the other side till golden brown.

Serve hot as it is or with any chutney of your choice.