Ingredients with Measurements:
Adai:
- 2 cups of rice
- 1 cup of split black gram (urad dal)
- 1/2 cup of split Bengal gram (chana dal)
- 1/4 cup of split green gram (moong dal)
- 1/4 teaspoon of cumin seeds
- 1/4 teaspoon of fenugreek seeds
- 1/2 teaspoon of turmeric powder
- 2 tablespoons of finely chopped fresh coriander leaves
- Salt to taste
- 2 tablespoons of oil
Onion Chutney:
- 2 tablespoons of oil
- 2 tablespoons of black mustard seeds
- 2 tablespoons of split Bengal gram (chana dal)
- 1 teaspoon of cumin seeds
- 2 tablespoons of split urad dal
- 2 tablespoons of split green gram (moong dal)
- 2 tablespoons of sesame seeds
- 1 teaspoon of red chilli powder
- 2 tablespoons of jaggery
- 2 tablespoons of tamarind paste
- 2 large onions, finely chopped
- Salt to taste
Special Equipment Needed:
- A large bowl
- A grinder
- A pan
- A spatula
- A ladle
Step-by-Step Instructions:
Adai:
1. Soak the rice, black gram, Bengal gram, and green gram in water for at least 4 hours.
2. Drain the water and grind the mixture into a coarse paste.
3. Transfer the paste into a large bowl and add the cumin seeds, fenugreek seeds, turmeric powder, coriander leaves, and salt. Mix well.
4. Heat the oil in a pan over medium heat.
5. Take a ladleful of the batter and pour it into the pan. Spread it evenly to form a thin layer.
6. Cook for 2-3 minutes until the edges start to brown.
7. Flip the adai and cook for another 2-3 minutes.
8. Remove from the pan and repeat with the remaining batter.
Onion Chutney:
1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds, Bengal gram, cumin seeds, urad dal, green gram, and sesame seeds. Fry for 1-2 minutes until the seeds start to crackle.
3. Add the red chilli powder, jaggery, tamarind paste, onions, and salt.
4. Cook for 5-7 minutes until the onions are soft and lightly browned.
5. Remove from the heat and transfer to a blender. Blend until smooth.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Adai:
Calories: 250
Fat: 8 g
Carbohydrates: 36 g
Protein: 8 g
Onion Chutney:
Calories: 100
Fat: 5 g
Carbohydrates: 12 g
Protein: 2 g
Substitutions for Ingredients:
Adai:
- Rice can be substituted with quinoa or millet.
- Split black gram can be substituted with split yellow peas.
- Split Bengal gram can be substituted with split chickpeas.
- Split green gram can be substituted with split mung beans.
Onion Chutney:
- Mustard seeds can be substituted with cumin seeds.
- Split Bengal gram can be substituted with split chickpeas.
- Split urad dal can be substituted with split yellow peas.
- Split green gram can be substituted with split mung beans.
- Jaggery can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
Adai:
- The batter can be flavored with grated coconut, curry leaves, and/or chopped green chillies.
- The adai can be served with different chutneys or sauces.
Onion Chutney:
- The chutney can be flavored with garlic, ginger, and/or curry leaves.
- The chutney can be served with different dishes.
Tips and Tricks:
Adai:
- The batter should be of a thick, pouring consistency.
- The adai should be cooked on medium heat to ensure even cooking.
Onion Chutney:
- The onions should be cooked until lightly browned for a rich flavor.
- The chutney can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
Adai:
The adai can be stored in an airtight container in the refrigerator for up to 3 days.
Onion Chutney:
The chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Adai:
The adai can be reheated in a pan over medium heat for 2-3 minutes.
Onion Chutney:
The chutney can be reheated in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
Adai:
The adai can be served with a dollop of butter and a sprinkle of chopped coriander leaves.
Onion Chutney:
The chutney can be served with a sprinkle of chopped fresh coriander leaves.
Garnishes:
Adai:
- Chopped coriander leaves
- Grated coconut
- Chopped green chillies
Onion Chutney:
- Chopped fresh coriander leaves
- Chopped ginger
- Chopped garlic
Pairings:
Adai:
- Coconut chutney
- Tomato chutney
- Mint chutney
Onion Chutney:
- Idli
- Dosa
- Vada
Suggested Side Dishes:
- Sambar
- Raita
- Potato curry
Troubleshooting Advice:
Adai:
- If the adai is not cooking evenly, reduce the heat and cook for a few minutes longer.
Onion Chutney:
- If the chutney is too spicy, add a teaspoon of sugar to balance the flavors.
Food Safety Advice:
Adai:
- The batter should be used immediately after grinding.
Onion Chutney:
- The chutney should be stored in an airtight container in the refrigerator.
Food History:
Adai:
Adai is a traditional South Indian dish that is believed to have originated in the state of Tamil Nadu. It is a popular breakfast dish that is usually served with chutney or sambar.
Onion Chutney:
Onion chutney is a traditional South Indian condiment that is believed to have originated in the state of Andhra Pradesh. It is usually served with idli, dosa, and vada.
Flavor Profiles:
Adai:
- Savory
- Spicy
- Earthy
Onion Chutney:
- Sweet
- Spicy
- Tangy
Serving Suggestions:
Adai:
- Adai can be served as a breakfast dish with chutney or sambar.
- Adai can also be served as an appetizer or snack with a cup of tea or coffee.
Onion Chutney:
- Onion chutney can be served as a condiment with idli, dosa, and vada.
- Onion chutney can also be served as a dip with fried snacks.
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Region: Indian