Toor Daal Adai

I learnt with recipe from my friend Sangeetha Girish, who has taught me everything about South Indian food. http://sangeetha-girish.blogspot.co.uk/

For Toor daal Adai, you just need to soak Idli Rice and Toor daal for 2 hours and then just grind it..No need to ferment it.

Ingredients:

• Toor Daal: 1 cup
• Idli Rice: 1 cup
• Red chilli pwd: to taste
• Salt: to taste
• Asafoetida: 3/4 tsp
• Fennel seeds: 1-2 tsp
• Coconut (Grated): 1 cup
• Onion: 1 (chopped)
• Coriander leaves: a few(chopped)
• Curry leaves: a few
• Oil: 4-5 tbsp

Method:

1. Wash and soak idli rice and toor daal for 2 hours in ample water.
2. Grind toor daal, idli rice, fennel seeds and coconut together. The batter should be little coarse and not too runny.(semi- viscous)
3. Add onions, red chilli pwd, asafoetida, salt, coriander leaves and curry leaves. Mix well.
4. Heat non- stick pan/ tawa.
5. Pour a ladle full of batter on it and spread in form of chapati.
6. Sprinkle a very little oil on it.
7. Cook for few mins and flip it.
8. Cook the other side also.
9. Ready to serve with coconut chutney.

PS:

• You can also use sona masoori rice instead, if you don't have idli rice but prefer idli rice.