Adai - Mixed Lentils Pan Cake and Carrot chutney

Adai is a spicy dosa made with grinded mixed

lentils.. This lentil dosa is not so frequent at our

place since Appa does not like this..I got this

recipe from my old cook book..

Ingredients

Urad dal - 1 cup

Moong dal ( yellow ) - 1 cup

Bengal Gram dal - 1 cup

Rice - 1/2 cup

Hing - 1/4 tsp

Green chillies - 3

Coriander and curry leaves - chopped

Salt to taste

Method

• Soak all the dals and rice together for 3 hrs.
• Grind it to a coarse batter with salt and hing.
• The original recipe calls for adding chopped green chillies , coriander and curry leaves.
• I girnd it together with the dal since the kids don't like munch .
• Heat a tawa . Take ladle ful of batter and pour into the center of the tawa.
• Then spread into a round shape.
• Add oil or ghee.When one side is cooked flip the adai . Allow it to cook.
• Serve with any side dish.

Carrot chutney

Ingredients

Carrots shredded - 1 cup

Onions - chopped 1

Coconut - 3 tblsp

Green chillies - 3

Ginger - 1 ' piece

Garlic - 1 pod

Salt

Turmeric - 1/4 tsp

Oil

Mustard and urad dal - 1 tsp

Curry leaves chopped - 1 tblsp

Method

• Heat 1/2 tsp in a kadai. Add shredded carrots and saute well.
• Then add onions , coconut , chillies , ginger , garlic and turmeric .Saute well till no moisture.
• Allow it to cool down and grind it to a smooth paste.
• Heat 1/2 tsp oil in a small pan.Add mustard and urad dal .
• Once it splutters add curry leaves and add to the chutney.

And this is off to Srivalli's My Legume Affair started by Susan. and to Ramya's Chutney/ Dip Mania. Have a grt weekend!!!

Coriander Chutney

A very simple and easy to make thovayal.

Ingredients

Coriander - 1 bunch

curry leaves - 10

Garlic - 4 pods

Tamarind paste - 1/2 tsp

Green chillies - 3

salt

For seasoning

oil - 1 tblsp

urad dhal, mustard

currly leaves

Method

Grind everything under the ingredients with

less water to a nice paste.

Heat a kadai with oil.

Add urad dhal, mustard, curry leaves.

After it splutters add the grinded paste.

Keep the flame in simmer.

Let the raw smell of the coriander goes out.

This would take 1o min.

Thovayal tastes great with curd rice or even

with Idli,Dosa.

Allam Pachadi

My husband is a great lover of Andhra foods .

When we visited our friend's home who is

a Andhraite he tasted this and loved so much.

My friend is kind enough to share the recipe from her

mom and allows me to use in the blog too.

Ingredients

Ginger - 250 gm

Tamarind - 1/2 kg

Jaggery - 300 gms

Chilli powder - 1 cup

Salt - 1 cup

Whole jeera - 25 gms

Methi seeds - 25 gms

Garlic - 100 gms

Oil - 1/2 - 3/4 kg

Method

• Peel the ginger skin and wash and allow it to dry in a cloth.
• Heat tamarind with little bit of water in a medium flame for 5 min.
• Powder jeera and methi.
• Grind ginger,soaked tamarind,chilli powder ,salt and garlic.
• Add jeera and methi powder.
• In the end add jaggery.
• Keep the mixture aside.
• Heat oil in a kadai.
• Add mustard and channa dal.
• Once it splutters switch off the flame.
• Allow it to cool completely.
• Add oil to the ginger mixture.

Keep the chutney in a clean air tight jar.

I am very happy to receive another Rocking girl Blogger award from

dear Ranji and Yummy Blog Award from Andhra flavors.