Adai

Everyone in my house loves dosas and idlis. This creates a nice variation. It can be a one dish meal (which is very important to me as it saves a lot of time) and is healthy enough to not need anything else. My kids like it as they don't see any veggies anywhere. So all in all a good healthy dish which can be made every other day.

Preparation Time: 5-6 hours (includes soaking time)
Cooking Time: 5 min
Serves: 4-5

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Ingredients: 1 cup rice 1/2 cup Channa dal 1/2 cup Tuar dal 1/2 cup Urad Dal 1/2 cup Moong Dal 1 onion 8-10 curry leaves 4-5 Cilantro sprigs 1 pinch Hing 1/2 " ginger green chillies to taste 1/2 tsp Fenugreek seeds (optional) salt to taste oil for pan frying

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Method:

1. Soak all the dals and rice together for about 5-6 hours
2. Cut all the vegetables coarsly.
3. Grind all of the above in a grinder with a little water. Do not add too much water. The consistency is a little thicker than dosa.
4. Spread a ladle of batter on a heated pan. Sprinkle a little oil all around the sides and little on it. Flip it once to cook the other side. Note: I like to spread them a little thick as it comes out soft.
5. Servce with chutneys or pickle or curd.

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Tips You can add more veggies like carrots and spinach when grinding to make it healthier. You can add grated coconut to the batter for a little variation.

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Muruku

My friend had made these murukus this year for Diwali. They were so soft and crunchy... I just had to learn how to make them. This is the recipe from my friend. I still have to try them out.

Preparation Time:
Cooking Time:
Serves:

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Ingredients: 1 can Progresson/Goya Garbanzo beans 3 tblsp melted butter 1 tsp ajwain 1 tsp sesame seeds red chilli powder to taste salt to taste 1 1/2 cup rice flour oil for deep frying

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Method:

1. Blend beans with the water in the can.
2. Add melted butter, sesame seeds, red chilli powder, ajwain and salt to the bean paste.
3. Add rice flour and knead to a soft dough. This should happen effortlessly and quickly.
4. Put some of it in the muruku mold and extrude in oil to deep fry. Give it the shape of a spiral as you extrude. Ensure that the heat is medium high and not too high.

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