BY CHEF DEBDUTTA BANERJEE,
(EXECUTIVE CHEF)
ITC FORTUNE PARK PUSHPANJALI,
CITY CENTRE, DURGAPUR
INGREDIENTS:
1. Bajra -90 gms
2. Chana dal -90 gms
3. Toordal -90 gms
4. Urad dal -90 gms
5. Onion -100 gms
6. Ginger 20 gms
7. Green Chilli -8 gms
8. Red Chilli -3 gms
9. Asafoetida -2 gms
10. Curry Leaves -2 gms
11. Mustard Seed -5 gms
12. Oil/Ghee -25 mls
13. Salt -10 gms
METHOD:
• Wash and soak bajra, chana dal, toor dal and urad dal for 3 hours minimum.
• First grind red chilli powder, salt, ginger and half the asafoetida to a coarse powder.
• Add the bajra and soaked dals drained from water. Grind coarsely with little water. You can make it immediately or rest for 1 or 2 hours before making it.
• Temper with mustard, asafoetida, curry leaves and saute onion.
• Add it to the batter. Add chopped coriander and mix.
• Heat tawa and grease with a few drops of oil/Ghee. Add and make thick adai. Cook covered in medium flame and flip and cook for another minute until golden. Add oil/Ghee as per your preference.
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