Spinach adai / Keerai adai

Spinach adai

Adai batter with spinach


Spinach Adai

Ingredients:

Raw rice - 1 full measure

Toor dal - 1/2 measure

Chana dal - 1/2 measure

Urad dal - a palm full

Spinach (keerai) - 1 small bunch

Dry red chillies - 8-10

Hing - 1/4 tsp

Salt as required

Oil

Method:

Soak the rice and dals together in water for 4-5 hrs.

Wash nicely and add some water and grind coarsely by adding dry red chillies.

Put the coarse batter in a vessel and add salt and hing and mix nicely.

Cut the spinach (keerai) into small pieces and mix into the batter.

Now take a non stick pan or a dosa tawa and grease it nicely.

Take 1 big hollow spoon of the batter and pour in a circular motion.

Pour 2-3 tsps of oil around the batter and let it cook on medioum heat.

Now flip the adai on the other side and cook nicely.

Cook till it becomes crispy.

Remove from the tawa and put the adai in a plate and serve hot with molagai podi, mango thokku.