samai arisi adai/little millet snakegourd rice adai

Snake gourd/pudalangai/padwal is a common vegetable in India especially in the south we make kootu,stews and poriayal with it!!which are day to day simple dishes that are made!”but and if”to break the routine way I have used these Snake gourd’s to make adai.Its okay that!!faultlessly that I have simply chopped the vegetable as such without removing the skin and seed! it’s all for goodness and healthy reason.Coconut can also added for extra taste but to keep it simple I have not added, if you are interested you can add it.The gluten free millet samai arisi/little millet with combination of other dhal’s make it a real worthy healthy recipe!of-course with Snack-gourd in it.I have served this samai arisi adai with spicy poondu-milagai chutney,you can serve with a simple coconut chutney as well.

samai arisi adai/little millet snakegourd rice adai

INGREDIENTS:

Little millet/samai – 1 cup
Gram dhal/kadalai paruppu – 1/2 cup
moongdhal/pasi paruppu – 1/2 cup
Masoor dhal – 1/2 cup
Salt to taste
Snake gourd/pudalangai/padwal – chopped with skin and seed – 3/4 cup
Red chilles – 5-6
Aniseed/sombu – 11/2 tbsp
Big onions – chopped – 3/4 cup
Few curry leaves,Asafoetida and ginger garlic paste -1 tsp

METHOD:

SNAKE GOURD WITH SKIN AND SEEDS

SOAK SAMAI AND DHALS TOGETHER AND GRIND

ONION MIX TO BE GROUND

GRIND BOTTLE GOURD AND ONION MIX TOGETHER WITH SALT

MIX BOTH WELL TO THICK MIXTURE

CHECK FOR SALT AND MAKE ADAI IN A PAN

1.Soak samai and dhal together for two to three hours.
2.Add chopped vegetable, onions,red chillies,sombu,curry leaves,asafoetida and salt to mixer and grind.
3.Grind the dhal mixture separately.
4.Mix both together and check for salt and add.
5.The consistency should be thick.
6.Heat a dosa pan pour the adai batter add little oil and cook on both sides.
7.You are ready with your adai and can serve with butter smeared on it.
8.Serve with suitable side-dish.

samai arisi adai/little millet snakegourd rice adai

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Total Time 3 hours hrs 30 minutes mins

Ingredients

  

• Little millet/samai - 1 cup
• Gram dhal/kadalai paruppu - 1/2 cup
• moongdhal/pasi paruppu - 1/2 cup
• Masoor dhal - 1/2 cup
• Salt to taste
• Snake gourd/pudalangai/padwal - chopped with skin and seed - 3/4 cup
• Red chillies - 5-6
• Aniseed/sombu - 11/2 tbsp
• Big onions - chopped - 3/4 cup
• Few curry leaves
• Ginger garlic paste - 1tsp
• Asafoetida a little

Instructions

 

• Soak samai and dhal together for two to three hours.
• Add chopped vegetable, onions,red chilles,sombu,curryleaves,asafoetida and salt to mixer and grind.
• Grind the dhal mixture separately.
• Mix both together and check for salt and add.
• The consistency should be thick.
• Heat a dosa pan pour the adai batter add little oil and cook on both sides.
• You are ready with your adai and can serve with butter smeared on it.
• Serve with suitable side-dish.
  

Notes

I have served this samai arisi adai with spicy poondu-milagai chutney,you can serve with a simple coconut chutney as well.
The consistency should be thick,but there is no specific rule it can be thin if you wish.
I have simply chopped the vegetable as such without removing the skin and seed!
can serve with butter smeared on it(optional).
Can use even varagu,thinai instead of samai arisi.

LINKING IT TO OCTOBER – BREAKFAST -EVENT IN COOKING 4 ALL SEASON’S SPACE