Sprouted Wheat Adai

March 26, 2008

Ingredients

adai-ing.jpg

  • One cup of sprouted wheat
  • 1/2 cup of sprouted green gram
  • Two teaspoon of channa dhal (Bengal gram dhal)
  • Two teaspoon of redgram dhal(Toor dhal)
  • Two teaspoon of urad dhal ( Blackgram dhal)
  • 2 or 3 Red chillies
  • One teaspoon of hing ( asafoetida)
  • Salt as required
  • Cooking oil for making adai
  • Few curry leaves
  • One small cup of cut onion

Method

Getting the batter ready

adai-batter.jpg

  • Soak channa dhal, urad dhal , redgram dhal and redchillies for one hour.
  • Grind sprouted wheat to a coarse paste.
  • Grind sprouted green gram, channa dhal, urad dhal, redgram dhal,Redchillies and hing to a coarse paste.
  • Mix the ground wheat and ground dhal with enough salt.
  • Add cut onion and curry leaves to the batter.
  • Mix well.
  • Add enough water to the mixture so that the consistency of the mixture should be little thicker than dosa batter.

Preparation

adai.jpg

  • Heat a non stick tawa.
  • Smear little oil and spread one ladle full of this batter to a thick circular shape.
  • Make a few holes in the centre.
  • Pour oil on the sides and in centre and cook on a low heat.
  • Turn over and pour little oil and let it cook till it is crisp all around and golden brown in colour.
  • Serve hot with any chutney or sambar.

How to Make Sprouted wheat

  • Soak Whole Wheat in fresh water. Keep it over night. The next day pack the wheat in a thin cotton cloth.Let it remain for 24 hours. The third day you can see the sprouts coming up in the seeds.

Wheat Rava Kichidi

February 27, 2008

Ingredients

ingredients-rava-kichadi.jpg

  • 1 cup of wheat rava
  • 4 teaspoons of yellow moong dal
  • 1/2 teaspoon of mustard
  • 1/2 teaspoon of urad dal (black gram dal)
  • 1/2 teaspoon of channa dal (bengal gram dal)
  • 3 nos red chillies
  • 1/2 teaspoon of hing (asafoetida)
  • Few curry leaves
  • Few coriander leaves for garnishing
  • 1 small cup of mixed vegetable (carrot, beans, peas, turnip)
  • 1 onion(cut into small pieces)
  • 1 teaspoon of cooking oil
  • Salt for taste

Method

rava-kichadi-finished.jpg

  1. Fry wheat rava and yellow moong dal in a pan for 2 minutes.
  2. Heat 1 teaspoon of cooking oil in a pan, add mustard, urad dal, channa dal and red chillis. Let the mustard splutter.
  3. Add hing and curry leaves.
  4. Add cut onion and other mixed vegetables and saute for 2 minutes.
  5. Add 2 1/2 cups of water and enough salt and boil it.
  6. Add wheat rava and stir it continuously.
  7. Transfer the mixture from the frying pan to a bowl.
  8. Pressure cook the mixture for 15 minutes.
  9. Garnish with coriander leaves and serve hot with any chutney and sambar.

Some Quick Tips

For Rava kichidi, do not put the contents directly in the cooker. Just as you make rice, add some water in the cooker and remove the contents from the frying pan and transfer it in a vessel and place it in the cooker. Allow a whistle to come and sim it for 10 minutes.