CRISPY ADAI / MORU MORU ADAI / ADAI DOSAI

Adai is nothing but lentil dosa, it is south indian tiffen variety. Very nutritious and protein rich as it contains lentils and rice. Though this can be made in different types of lentils, this is my mom's version. In this method you will get very crispy adai / moru moru adai. Here we go for the easy to make crispy lentil dosa recipe....

Ingredients :

Idly Rice - 1 Cup
Thuvar Dal - 1/4 Cup ( Less 2 Table Spoon )
Channa Dal -  1/4 Cup
Moong Dal - 2 Table Spoon
Dry Red chilies - 8 ( Check for spice level )
Ginger - Small Piece
Asafoetida - 2 Sprig
Small Onion - 10 Nos ( Finely Chopped )
Salt - As Needed
Oil - As Needed

Method :

Soak rice and dal together for 1 hour, drain the water, Now grind it to a coarse batter of pouring consistency along with ginger, red chilies, salt. The batter should be slightly thicker than dosa. Batter cab be used immedietly , no need to ferment.
Now add finely chopped onion, curry leaves, asafetida to it and mix well.

Heat tawa/griddle spread the batter in circular round motion, make a hole in the centre and drizzle oil in the middle and sides, allow it cook until it becomes golden brown in the bottom, flip over and cook the other side too. Cripsy adai is ready to be served hot with butter, or jaggery.

Variations :

You can add drumstick leaves to it the batter instead of onions
Finely chopped cabbage, capsicum, coriander can also be added.

Notes :

If you want to make it in softer side add 1 Table spoon of urad dal to it and grind, you will get soft adai.

SENAI KIZHANGU MASIYAL / SURAN GRAVY / YAM GRAVY

Senaikizhangu ( Karunai kizhangu ) masiyal is a traditional south indian recipe which goes well with rice. Elephant foot yam is called senaikizhangu in tamil and Suran in hindi. Masiyal is a tamil word which means mashed. This tuber vegetable is known for its valuable vitamin, antioxidant, and mineral contents and effectively repair and maintain the body. This recipe needs less ingredients and can be made with out any fuss. Here we go for the recipe....

Ingredients :

Elephant Foot yam - 250 grams

Turmeric Powder - 1/4 Teaspoon

Finely chopped Ginger - 2 Table Spoon

Green Chilies - 2 Nos.

Coconut gratings - 3 Table Spoon

Salt - As per taste

Lemon juice - 1 Lemon.

To temper :

Mustard Seeds - 1/2 Teaspoon

Gingely oil / Any cooking oil - 3 Teaspoons

Curry Leaves - Few

Method :

Wash, peel, and chop the kizhangu ( yam / Suran ) in to medium size pieces and pressure cook with little turmeric for 2 Whistles or until it becomes soft, and mash well with hands and keep aside. 

Heat oil in a pan, add mustard seeds, then add finely chopped ginger and green chilies, and curry leaves to it fry for a second add coconut gratings and mashed yam to it mix well, add little water and salt to it and allow it to boil for some 2 minutes. Switch off and add the lemon juice. 

Tasty, Spicy and flavorful gravy is done in no time :-) Enjoy it with hot rice and pappad. We normally have it with Vathakuzhambu sadam ( Tangy gravy rice )