HOW TO MAKE Adai - Protein Rich Lentils Dosa

Adai is one of the traditional South Indian tiffin which is mostly served with Aviyal in restaurants. This is made with a mixture of different Lentils and there are many varieties of Adai like Carrot Adai, Cabbage Adai, Coconut Adai, Drumstick Leaves Adai, Onion Adai, etc., based on the vegetable we add to the Lentils Mix. Now, I am blogging about the regular Adai with some onions in it. I try to make this often for breakfast as its a rich high protein breakfast for kids. With a side of fresh curd, Adai is definitely an ideal wholesome breakfast.

I used the Lentils like Moong Dal ( Green Gram ), Thuvar Dal ( Split Red Gram ) and Channa ( Chickpea / Bengal Gram ) in my Adai along with some Idly Rice.

Upon looking at the nutritional benefits of Lentils, they are having highest level of protein, contain dietary fiber, folate and other vitamins. Sprouted Lentils also contain sufficient levels of all amino acids and they are a good source of Iron.

Ingredients
Channa Dal / BengalGram - 1 Cup
Moong Dal / Green Gram - 1/4 Cup
Thuvar Dal / Split Red Gram - 1/2 Cup
Idly Rice - 1/2 Cup
Hing / Asafoetida - 1 Dash
Dry Red Chillies - 3 
Red Onion shredded - 1/2 cup
Curry Leaves - 7 to 8.
Salt - To Taste
Oil - To fry the Adais.

Method :



Making the Adai Batter :

Soak all the Lentils and Idly rice in a same container with water for 2-3 hours. Drain the water and grind it using a mixer grinder with Hing and Dry red chillies. Add some water into the coarse paste and make it little thicker but not like thin dosa batter. Add required amount of salt and crushed curry leaves to the Batter and keep it ready. After 2 or 3 hours, start making the Adais as they taste better after you leave the batter for sometime. But it should not be kept for fermentation.

Making the Adai on the Stove :

Heat the frying pan on the stove on medium heat. Using a red onion, spread little bit of oil onto the frying pan/tawa and make the surface uniform and smooth before pouring the batter. When its sizzling hot, reduce the flame and pour one round of batter into the center and slowly extend it and make a big round like below.  Apply oil along the sides of the Adai and in the middle. Fry the Adai on medium heat on both sides.

Continue the same process for the rest of the Adais and serve the crispy thin adais with a side of thick fresh curd and ginger pickle. 

Tips / Variations:

While frying the Adais, turn it to the other side of frying only after the first is fried to slight golden brown and crispy.

Add drops of oil in the middle of the Adais instead of pouring more oil on its sides.

Try to serve with a side of good Aviyal if you are making this on special occasions.

HOW TO MAKE Vegetable Biryani - Hotel Style / Vegetable Biriyani - Hotel Style / Veg Biryani - Hotel Style

Vegetable biryani served in hotels have a very different taste all the time for me. I tried several times to get to the right version of the Hotel Biryani but somehow it was failing all the times. Finally I got the secret recipe from my friend aunt in Bangalore couple of years ago and she explained to me in detail how they would do that biryani in large and small quantities in restaurants. From that time, I could feel confident that my biryani almost tasted like the Hotel ones. I tried the recipe several times at home and it did not disappoint me at all. This is the first version of the vegetable biryani which I learnt in my life and all other rice varieties were later tried by me, learnt from others..in the recent years.

I use our regular rice for making this biryani but not the Basmati Rice mainly to resemble the "Kadai Biryani".

Ingredients
For grinding:
Tomato - 2 Medium or 1 Big ripe 
Pudina Leaves/Mint Leaves - 5-6 stems
Ginger - 2 small pieces
Coriander Leaves - 1 Cup
Garlic Pods - 9-10.
Red Onion cut - 1/2 cup
Green Chillies - 8 or 9
Sombu / Fennel Seeds - 1 tsp
Cinnamon Sticks / Pattai - 1 Stick Medium
Krambhu / Lavang / Cloves - 4 or 5
Cashew Nuts - 1 tbsp
Marathi Moggu - 1 tiny piece
Biryani Flower - 1 tsp

In a big non stick pan, add 1 tsp of ghee and 1 tbsp of oil and fry the above mentioned ingredients for few minutes and make a thick paste of it using a mixer grinder and keep it ready.

For the Biryani Main Process :

Red Onion - 1 Medium

Capsicum - 1/2 finely shredded or cut

Carrots - 1 medium

Beans - 15 to 20 cut into finger size

Potato - 1 Big

Peas - 1 Cup

Mint Leaves / Pudina Leaves - 2 tsp

Cinnamon Stick - 1

Marathi Moggu - 1

Sombhu / Fennel Seeds - 2 tsp

Kala Jeera - 1 tsp

Biryani Leaves - 3 or 4

Thick Coconut Milk - 1 Big Tumbler / Glass

Sona Masoori Rice - 2 Cups

Salt - To Taste

Red Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Turmeric Powder - 2 tsp

Ghee or Butter - 2 tsp

Oil - 2 tbsp 

Actual Preparation Process :

Make the Gravy as mentioned above.

Extract the Coconut Milk and keep it ready.

Soak the Rice in water till you switch on the flame.

Cut the vegetables and keep the other ingredients as mentioned above and keep them handy.

1. In a non-stick vessel or in a big pressure cooker, add the ghee / butter and oil first.
2. When they get heated, add the masala spices first followed by Onion and capsicum. Add  a pinch of salt and fry them till golden brown.
3. Add the grounded paste ( gravy ) into the cooker and fry patiently on low flame till the raw smell is completely gone.
4. Add the cut vegetables into the cooker now and fry them for a minute.
5. Add all the powders into the cooker at this stage and fry everything well for another 2 minutes.
6. Drain all the water from the rice and add them to the cooker and fry it along with all other ingredients till the rice get dried and slightly fried.
7. For 2 cups of Sona Masoori Rice, add a cup of thick coconut milk and a cup of little watery coconut milk and 2.5 cups of water.
8. Mix them well and add required amount of salt into the cooker and allow them to cook for just 2 whistles on a medium flame.
9. If you cook the biryani in a Non-stick vessel, then close the lid and allow them to cook on a low flame till the biryani is completely cooked.
10. Switch off the flame after the biryani is done in both the cases and allow the cooker to get cool down completely.
11. After 10-15 minutes, slowly open the cooker and check the Biryani consistency. Keep the lid open for few minutes.
12. Add some fried bread / bun pieces ( if you like ) into the biryani and serve it with cool onion raita.
13. You will definitely enjoy this version of the biryani though it might take little more time.
14. Its a complete meal and an excellent choice for weekend lunch.

Tips / Variations

Don't add more water as it makes the Biryani Pasty.

Don't reduce the spice level in this version, especially don't reduce the green chillies at all. Otherwise, the biryani would be sweeter due to the addition of coconut milk. ( My experience!!!)