Chembal Adai
Shared by : Prema Kannan
Ingredients
A. To be Soaked for 6 hours and grind
1. Raw Rice – 1 Glass
2. Boiled Rice – 1 Glass
3. Urad Dhal – ¼ glass
4. Tamarind in the size of a big lemon
B. To be dry roast and powdered
1. Dhaniya Seeds – ¼ glass
2. Channa Dhal – 3 spoons
3. Jeera – 1 spoon
4. Methi (Uluva) – ½ spoon
5. Red chilli – 16
C. Jaggery in the size of a big lemon
Preparation method
1. Grind all the ingredients present in ‘A’ category.
2. Finally add the ingredients present in ‘B’ and ‘C’ categories and add 1 spoon of hing.
3. Add salt.
4. Ferment for 6 hours.
5. Prepare Dosai with the batter obtained.
Actually this batter has to be prepared as dosai behind chembu leaf and steam cooked in idli plates. Cut into small pieces and season with mustard, urad dhal, hing. As Chembu leaves are not available here, I have prepared like Dosai.
Shared by : Prema Kannan
Ingredients
A. To be Soaked for 6 hours and grind
1. Raw Rice – 1 Glass
2. Boiled Rice – 1 Glass
3. Urad Dhal – ¼ glass
4. Tamarind in the size of a big lemon
B. To be dry roast and powdered
1. Dhaniya Seeds – ¼ glass
2. Channa Dhal – 3 spoons
3. Jeera – 1 spoon
4. Methi (Uluva) – ½ spoon
5. Red chilli – 16
C. Jaggery in the size of a big lemon
Preparation method
1. Grind all the ingredients present in ‘A’ category.
2. Finally add the ingredients present in ‘B’ and ‘C’ categories and add 1 spoon of hing.
3. Add salt.
4. Ferment for 6 hours.
5. Prepare Dosai with the batter obtained.
Actually this batter has to be prepared as dosai behind chembu leaf and steam cooked in idli plates. Cut into small pieces and season with mustard, urad dhal, hing. As Chembu leaves are not available here, I have prepared like Dosai.
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