Kadalai Paruppu Adai

Ingredients:

Bengal Gram Dhall - 1 cup

Rice - 1 cup

Water - 1/2 Cup

Red Chillies - 3

Salt to taste

Ginger - 1 spoon chopped

Curry leaves - 5

Mustard - 1 spoon

Cashew - 5 - cut into small pieces

Urad Dhall - 1 spoon

Cooking Oil - as required

Procedure:

Soak Rice and Bengal Gram Dhall for 2 hours. Grind the following ingredients.

Red Chillies + Salt + Ginger + Rice + Bengal Gram Dhall.Do not grind it too much and do not add too much of water. Granules should be seen in the mixture. Heat oil in a pan and then add the following:-

Mustard + Urad Dhall + Cashew + Curry leaves. Wait until the cashew becomes golden brown. Do not make it black. Add these along with oil to the Ground mixture.

Now heat a Non-stick cook ware (Kadai) with 1 spoon of oil. Take the mixture in a ladle and pour it into the Kadai and spread it as much as possible. Pour oil on the sides. Close it with a lid and simmer after 30 seconds. When the mixture is cooked, use a flat ladle to turn it. Cook the other side for 1 minute and then place it in a plate. Tasty Adai is ready. It can be eaten without any side dish like Chutley or Sambhar unlike idli and dosa.