It is always such a chore to decide what to cook… In my
opinion, cooking is much easier than the planning process. So, a couple of days
ago, I asked my husband for some suggestions for dinner. He sent a link to a
recipe and that’s what I made. From then on he made a claim that he would suggest
dinner everyday! I am sure he is already regretting the statement.
Anyway, day before yesterday, he found another recipe to
try. It came out really well, so I decided to share it here.
Ingredients
Raw rice – 1 cup
Green Gram – ½ cup
Channa dal (Bengal gram) – ½ cup
Thuvar dal (Spilt pigeon peas) – ½ cup
Urad dal (Black gram) – ½ cup
Red chilies – 5 to 6 (or according to taste)
Asafoetida powder – a pinch
Chopped greens (spinach, drumstick leaves etc.) – 1 big
bowl
Coconut bits – 2 tablespoons
Salt – 1 teaspoon or as per taste
Oil (gingelly or any cooking oil) – as required
Method
Soak rice and dals in water for at least 1 hour. Wash and
drain the water completely. Add the red chilies, asafoetida, salt and grind
coarsely by adding very little water. Add the coconut bits and chopped greens
and mix well.
Heat the dosa pan/griddle. Grease it with a bit of oil.
Depending on the size you want, take the required amount of batter, place at
the center of the griddle and pat to make a round. Try and make the edges even,
else it will not cook evenly.
Drizzle a few drops of oil around the edges and in the
center. Allow it to cook for about a couple of minutes. Flip, and allow the
other side to cook for a minute. When both sides have browned, remove onto a
plate and serve hot.
The ada has a flavor of its own, so you could just roll it
up and have it as is. For a more elaborate spread, serve it with your favorite
chutney. You could also try a combination of ghee and jaggery for a slightly
sweeter note.
Here’s the link to the original recipe: http://www.kamalascorner.com/snacks/keerai-greens-adai.html
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