Coconut adai | Coconut onion adai recipe with lentils

Cuisine Style: Tamil nadu, South India | Cooking Time: 8 minutes | To Serve: 2 | Take with: Chutney, Avial | Type: Breakfast or Dinner

Ingredients

• Toor dal – ½ cup
• Bengal gram – ½ cup
• Idli rice – 2 cup
• Urad dal – ¼ cup
• Dry red chilli -3
• Ginger – 1 ½ tbsp [finely chopped]
• Cumin seeds – 1 tbsp
• Curry leaves – 2 springs
• Onion – 1 [finely chopped]
• Coconut – ½ cup [grated]
• Salt to taste
• Oil – 2 tbsp
• Water as needed

Method 1- Instant adai

• Soak toor dal, Bengal gram, urad dal and idli rice overnight or 5 hours. Then drain water & coarsely grind with cumin seeds, dry red chilli & small amount of water.
• In a bowl add ground mixture; curry leaves, ginger, salt, onion and coconut mix well.
• Heat iron dosa tawa sprinkle 1 tbsp of oil then pour batter &shape. Cover lid & cook both sides for 5 min.
• Then serve hot with chutney, avial or grated jaggery
  

Method 2- Fermentation method

• Soak toor dal, Bengal gram, urad dal and idli rice overnight or 5 hours. Then drain water & coarsely grind with cumin seeds, dry red chilli & small amount of water.
• In a bowl add ground mixture & salt mix well then cover it & leave for fermentation for 5 hours
• Once batter is ready add onion, coconut, curry leaves, ginger & curry leaves mix well & make adai as usual.
• Then serve hot with chutney, avail or grated jaggery
  

How To Make Coconut adai - Step by Step Procedure with Pictures

Grinding ingredients for coconut adai-Toor dal, bengal gram, Idli rice, urad dal, cumin, ginger, salt, dry red chilli

Coconut adai batter[After fermentation]

Add onion, curry leaves, ginger

Add grated coconut

Mix well add water if required

Heat iron dosa tawa, pour batter, spread then add oil, cover it & cook both sides

Cook another side till golden brown

Coconut adai ready to serve. Serve hot with Adai Avial or chutney