Ingredients
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai
Method
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong
dhall, and cream of rice together in 6 cups of water.
Soak it for at least 3-4 hours.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it. Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of oil around it. Wait till the addai turns brown.
Serve it hot with any chutney, or with some jaggery.
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai
Method
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong
dhall, and cream of rice together in 6 cups of water.
Soak it for at least 3-4 hours.
Grind the above coarsely with salt, hing, green chilles
and red chillies.
Method to make Addai:
(Similar to making dosai's/Pan cakes)
Spread a big spoon full of the above batter on a hot non-stick
pan, and put 1 t.spoon of oil around it. Let it cook on this
side for a few minutes, and then turn over to the other side, and
put 1 t.spoon of oil around it. Wait till the addai turns brown.
Serve it hot with any chutney, or with some jaggery.
No comments:
Post a Comment