Adai

Ingredients: 1 cup Raw rice 1 cup Dals ( 1/3 cup Toor Dal, 1/3 cup Urad dal, 1/3 cup Chana dal and 1/3 cup Moong Dal) 5 Red Chilies 2 tsp ginger chopped 1 tsp coriander seeds 1 tsp cumin seeds Direction:

Wash and Soak the above for at least about 6 hours. Then grind everything together into a coarse mixture by adding water intermittently. The batter is usually thicker than Dosa batter. Once the batter is ready, you can make Adai’s instantly. To the batter you can add finely chopped onions, chopped curry leaves, small pieces of coconut, some grated carrots or some grated ginger. All of the above are optional. Pour into rounds Adais just like you would make Dosas or Pancakes. Drizzle oil while pan roasting.Serve hot with spicy coconut chutney.

Boorelu

Ingredients:

½ cup urad dal
1 cup rice
1 cup chana dal
1 cup grated jaggery
¼ cup fresh grated coconut
1 tsp cardamom powder
Salt to taste
Oil for deep frying

Direction:

Drain water from the urad dal and rice and grind into fine paste with adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. And keep aside.

Boil Chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after it’s cooked. Add jaggery to the dal and use a masher to mash them together till it blends well.

Take a heavy bottomed vessel and add the chana dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool. Add grated coconut, cardamom powder and mix well. Shape small balls.

Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.