Culinary Journey with Home Cooking Ep 2 | Mylapore – Street Food Stall | Adai

Culinary Journey with Home Cooking Ep2 | Mylapore – Street Food Stall | Kumara Gurunathan Street | Adai

#CulinaryJourneyHomeCooking #Episode2 #HomeCooking #Adai #Mylapore #AdaiDosa #StreetFood #AdaiDosai #KeeraiDosa #OnionDosa

Hi All, hope you enjoyed our last episode. Here is another episode of the Culinary Journey with Home Cooking. As we walked further through the streets of Mylapore, we found this small street food stall on Kumara Gurunathan street selling various types of adais. In today’s episode we shall recreate two types of adais for you – keerai adai and onion adai.

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Chana Dal – 1/4 cup
Toor Dal – 1/4 cup
Urad Dal – 1/4 cup
Raw Rice – 1/2 cup
Red Chili – 10 nos
Salt – 2 tsp
Asafoetida powder – 1/2 tsp
Drumstick leaves
Chopped onion
Oil

Method

Wash chana dal, toor dal and urad dal. Let it soak for 3 hours along with red chillies.
Take another bowl add raw rice. Wash and soak it for 3 hours.
After 3 hours, strain the water from dal and rice and add it to a mixer jar.
Add salt, asafoetida powder and a little bit of the soaked dal water.
Grind it to a fine batter.

For Keerai Adai

Wash the drumstick leaves and pat it dry.
Take half of the batter in a bowl, add the drumstick leaves.
Heat a dosa skillet, pour a ladle of the adai batter and gently spread it.
Drizzle oil on the top and on the sides.
Flip the adai.
Keerai Adai is ready.

For Onion Adai

Pour a ladle of the plain adai batter on a hot dosa skillet.
Sprinkle chopped onion generously on top.
Drizzle oil on the top and on the sides.
Flip the adai.
Onion Adai is ready.

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