A for Adai

Navadhanyam Adai

My son came home one evening, hungry enough to eat a whole horse and wanted a tasty tiffin. I thought hard and decided to make something special......  Navadhanyam Adai.

I had a cup of sprouted lobhia, wheat, moong, methi, horse gram, and black urad dal.

Along with this I soaked a quarter cup of toor dal and channa dal, half cup of idli rice and raw rice for half an hour

Once it was ready, I ground it along with 8 chillies, curry leaves and coriander stems and leaves. 

Spread the batter on a heated tawa, add oil and sprinkle a  few coriander leaves on it.

Once the adai is crisp on side, turn it on the other side.

For instant tomato onion chutney:

 Grind one big tomato, one medium size onion, two red chillies to paste. In a heated pan, splutter mustard seeds and curry leaves, add the paste and salt.

Let it cook till the raw smell goes, garnish with coriander leaves and serve with hot adai.

Hot piping adai with instant tomato and onion chutney.