Polls: WHAT DID RAMAN COOK FOR ISHITA FOR BREAKFAST? - Page 3

Originally posted by: ..DiVan..

INGREDIENTS

Boiled rice/Idli rice - 2 cups Chana dal - 1/2 cup Toor dal - 2 tbsp Urad dal - 2 tbsp Red chillies - 7-8 nos ( i used byadgi,if using spicy chillies add 5 nos) Salt & water - as needed To add in the batter Small onions - 20 nos Curry leaves - 2 sprigs Finely chopped ginger - 1 tsp Finely chopped coconut bits - 1 tbsp ( optional)

METHOD

Wash and soak the rice for 2 hours.Wash & soak the dals together for 2 hours minimum. While grinding,drain all the water.In a big mixie jar,take the red chillies,salt and hing. Grind it coarsely without adding water.Then add the drained rice and grind it like rava adding required water.Remove the batter.Add the drained dals and grind it coarsely adding less water. Remove and mix with rice batter.Add 1/4 tsp of hing.Mix well.Let the batter ferment for 3-4 hours as we want mild sourness.We usually soak rice n dal around 10 am & grind the batter at 12 pm.We make adai for dinner around 7 pm.So ferment the batter based on the weather in your place.U can also make this adai instantly without fermenting the batter if u don't want sourness in the batter. Before making dosa,add finely chopped onions,ginger,coconut bits,curry leaves and mix well.Adjust the consistency of batter adding 1/4 cup of water if it is very thick.Heat dosa pan and pour a ladle ful of batter.Spread it & make it thick or thin as per your wish.I always make it thin as my family likes that way.After making dosa,keep the flame medium high and drizzle a tsp of oil over the adai.Close it with a lid & cook for a minute.Then flip the dosa,add little oil if necessary & cook for a minute again. Credit:http://www.chitrasfoodbook.com/2014/10/adai-recipe-south-indian-tiffin-recipes.html?m=1

Originally posted by: iloveyhm

Will PM you the receipe

Originally posted by: vidya.anand

I voted for others...

Adai and Oothappam are special types of dosas.

Batters are different...Adai has more ingredients added to rice before grinding while Oothappam has the same batter as ordinary dosa...just that onion, chillies and other desired vegies are added...

Originally posted by: vidya.anand

No, the recipe ..DiVan.. posted is for Adai...

Oothappam is more like thick ordinary dosa

Originally posted by: gravity23

Okay...accha...so that means wht Raman prepared WAS adai right?/

Originally posted by: _DarkLady_

Someone Shift this Thread to MasterChef Forum🤣

Originally posted by: vidya.anand

YHM CVs should see this thread and understand that we fans dont have anything better than this to discuss and debate due to the crap they show in the name of twists!

Healthy discussions and feedback seem distant now...so we are better off discussing healthy, tasty food options! 😆