BOTTLEGOURD(SORAKKAI)  ADAI

Ingredients:


Raw rice- 1cup
Idly rice-1cup
Dhal=(horse gram,channa dal,tuvar dal,urad dal,green gram dhal)-mix all these to make 1cup
Bottlegourd-1medium size
Red chilly-10nos
Jeera-2tsp
Hing-2tsp
Curry leaves-1 cup
Big onion- 3nos
Coriander leaves- 1/2 cup

Method;

1. Wash rice and soak raw rice,par boiled rice together.
2. Wash the dal and soak seperately.
3. Soak the rice and dal atleast for 2hours.
4. Pick,clean and wash the coriander and curry leaves and chop it fine.
5. Peel the onions and chop it very fine.
6. Peel the bottle gourd and cut it into chunks and keep aside.
7. Grind the bottle gourd and red chilly  and transfer to a vessel, Drain the dal and grind it and add to the vegetable mixture.
8. Drain the rice and grind it a bit coarse not too smooth and add salt and mix everything together.
9.Now add jeera,coriander,curry leaves,hing and onion and mix well.
10.Grease a dosa tawa when hot and make adai's thick/ thin as u wish and serve hot crisp adai's with chutneys of your choice.
11.We like these with coriander and tomato chutney.
12.Enjoy.

KEERAI VADAI

KEERAI VADAI

INGREDIENTS:

Channa dal- 1cup
Whole greengram dhal-3tsp
Toordal-3tsp
Ginger-2inch piece
Hing/asaefoetida- 2pinches
Small onion-20  nos or1cup
Red chilly-10nos
Saunf-2 tsp
Curry leaves-10 nos
Salt to taste
Oil to deep fry

METHOD:

1.Soak the dal's together for 2hours.
2.Meanwhile chop the onion finely,pick the greens-removing the leaves and discarding the stalks and wash thrice until all the dirt are removed and drain of excess water in a colander and cut it fine.
3.Drain the dals and keep a 1/4 cup of these dals in a big mixing bowl and take the rest in the mixie and grind coarse-just pulse some once or twice and transfer to the mixing bowl.
4.In a dry jar grind redchillies and ginger and add to the mixing bowl,mix in the greens,onions,curry leaves,saunf and salt and mix well.
5.Take small marbles of the mixture and make vadai by flattening and keep it ready..
6.Heat oil in a kadai and drop the vadai in batches and fry on medium flame turning them in between until well cooked and serve hot with coconut chutney/just as it is with piping hot filter coffee..

7.ENJOY!