In this post, i am presenting a new variation of Adai using sprout of vendayam (Methi/Fenugreek). The sprout is very rich in fibre and hence good for health. It is recommended for people suffering from diabetics. Further vendayam sprout does not taste bitter unlike vendayam. The preparation is also simple.
Raw rice — 1 cup
Toor dhal+Channa dhal — 1/2 cup
Sprouted Vendayam/Methi — 1/2 cup
Red chilli — 2 nos.
Green chilli — 2 nos.
Hing — 1 tsp
Onion — 1 med.sized (chopped)
Curry leaves — 8-10 nos.
Coriander leaves — 1/4 cup
Salt — to taste
Soaking time : 1- 1 ½ hours
Preparation time : 05 minutes
Cooking time : 15 minutes
Makes : around 6
Take 1/4 cup of vendayam, soak it for 10 hours and drain the water. Keep it then in air container for 30 hours. Vendayam would have sprouted. The sprouted vendayam can be stored in airtight container for use as required.
In this post step by step description with text and image as well as video procedure are covered for convenience.
Take 1 cup raw rice in a bowl. Add 1/2 cup toor dhal and channa dal mix . Add water. Add 2 nos.red chilli and soak for 1- 1 1/2 hours.
Drain the soaked water. Take 1/2 cup sprout and add to soaked and drained rice dhal mixture.
Add 2 nos. green chilli. Gring the ingredients to form Adai batter
Take 1 medium sized onion chopped and add to batter.Add curry leaves 8-10 nos. chopped and 1/4 cup coriander
leaves. Add salt to taste.
Mix all the ingredients well. The adai batter is now ready.
Heat a pan in medium flame. Add 1 ladle of adai batter and spread it like dosa shape. Add 2 tsp of oil.
Once the batter gets cooked on one side , the colour changes to golden brown. Flip it to the other side and
allow another 2-3 minutes of cooking.
Now the vendaya adai is ready. Transfer to a plate. The tasty adai can be served with Gongura chutney or any other chutney of your choice.
The following video gives the procedure for making Adai.