Mix Dal Adai Healthy Breakfast Chef Harpal Singh

Mix Dal Adai is made from ground rice and lentils batter that is spiced and seasoned. A mix of lentils and white rice are soaked together and then ground to make a slightly coarse medium-thick batter. The batter is not fermented and the crepes are made on a skillet with the batter.
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Ingredient Quantity
For Adai:
Tukda Rice Soaked in water Cup
Toor Dal Soaked in water Cup
Chana Dal Soaked in water Cup
Whole Green Moong Dal Soaked in water 2 Tbsp
Urad Dal Soaked in water 2 Tbsp
Dry red chillies 2-3 No.
Asafoetida Tsp
Cumin seeds 1 Tsp
Ginger chopped 1 Tsp
Salt to taste
Water as required
Onion chopped 1 No.
Green chilli chopped 2-3 No.
For Chutney:
Coconut grated 1 Cup
Green chilli chopped 2-3 No.
Roasted chana dal cup
Ginger chopped 1 Tsp
Asafoetida Tsp
Salt to taste
Water as required
For Tempering:
Oil 1 Tsp
Asafoetida Tsp
Mustard seeds Tsp
Urad dal 1 Tsp
Dry red chillies 3-4 No.
Curry leaves 15-20 No.

Method:
1. Take soaked rice, toor dal, chana dal, moong dal and urad dal in grinder jar.
2. Add dry red chillies, asafoetida, cumin seeds, ginger chopped, salt and water and grind to smooth paste.
3. Remove in bowl and keep it aside.
4. Take another grinder jar, add grated coconut, green chilli chopped, ginger chopped, roasted chana dal, asafoetida, salt and little water and grind well.
5. Remove in bowl and keep it aside.
6. Heat oil in a pan, add asafoetida, mustard seeds, urad dal and dry red chillies, mix well and saut till seeds splutter.
7. Add curry leaves and mix well.
8. Pour this mixture in chutney bowl and mix well. Keep it aside.
9. Grease a non stick pan with little oil and heat it.
10. Take batter, add chopped onion and green chillies and mix well.
11. When pan turns hot, pour the batter in the center and quickly spread it.
12. Drizzle a few drops of oil along the edges and let the adai cook well.
13. Using spatula, loosen the edges of the Adai and flip over.
14. Let the adai cook till golden brown from both the side.
15. Fold the adai and place it on serving plate and serve with coconut chutney.

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