Varagu Adai

The next recipe I tried with Varagu is Adai. I just replaced varagu instead of rice in the traditional adai recipe and it turned out nice. Such replacements are a good technique to include millets in our day to day food. This adai was spicy, crunchy and a very healthy option too. I had the adai as is without any side dish and loved it to the core. For others I served it with tomato chutney.

Ingredients:

Varagu - 1 cup
Channa dal / Kadalai paruppu - 1/4 cup
Toor dal/ Thuvaram paruppu - 1/4 cup
Urad dal - 2 tblsp
Moong dal - 2 tblsp
Poha/ aval - 2 tblsp
Red chilli - 6
Asafoetida - 1/8 tsp
Onion - 1
Coriander leaves, chopped - 2 tblsp
Curry leaves - 1 sprig
Ginger, chopped - 2 tsp
Salt - As needed

Method:

• Wash and soak varagu separately and other dals, poha together for about 3 hours. 
• In a mixie, first powder red chilli, salt and asafoetida.
• To the powder, Add soaked varagu, drained from water. Grind it to a little coarse paste. Transfer to a bowl.
• Add soaked, drained dals and grind coarsely.
• Transfer to the bowl. Mix well and set aside for about 2 hours. 
• Add all the other ingredients, chopped onion, curry leaves, coriander leaves, ginger just before making adai.
• Heat a dosa pan, grease with oil and make small thick adais. Cook in medium flame and flip, cook until golden in colour and the ends turn little crisp.

Varagu adai is ready!!! Enjoy with some nice chutney

Notes:

• We can also add 2 tablespoon of cooked rice instead of poha. Poha / cooked rice makes the adai soft. Don't miss it.
• The adais can also be made little thin like dosa. In that case add more water to the batter. But traditionally adais are thicker ones.
• Of course the best side-dish for adai is jaggery.

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