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 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.
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.