Mixed Batter Paniyaram

     As a routine work, will start banging my head to find out the dinner dish. I should day that was a BIG banging day. Yes, i was running out of Idly/Dosai Batter and even the wheat flour. I got a cup of idly batter, another cup of Adai batter and a cup of wheat flour. As my DH is not lover of Upma varieties so am totally clueless on what to prepare for our dinner having with the leftovers alone. Suddenly i called my friend and was asking her to suggest something for dinner. As my savior, she gave this idea and am totally relieved. Here comes my new excavated recipe.

ALL YOU NEED:

Idly Batter	1 cup
Adai Batter	1 cup
Wheat Flour	1 cup
Chopped Onion	1 No.
Chopped Ginger	2 spoons
Bengal Gram	3 spoons
Green Chilly	2 Nos.
Cumin Seeds	1 spoon
Curry Leaf	2 Twigs
Urad Dhall	4 spoons
Mustard	1/2 spoon
Salt	To Taste
Oil	4 spoons

METHOD:
     Take a wide bowl, mix wheat flour with water by adding pinch of salt. Make sure there is no lumps. Now add both left over batters i.e. idly and adai batter, Mix well. Let it sit for a while. Heat 2 spoons of oil in a pan, add mustard, when it cracks, add urad dhall, bengal gram. When it turns golden brown, add chopped ginger, green chilly and curry leaf. Saute for 1 min. Now add fine chopped onion and pinch of salt. Saute until it becomes translucent. Once done, add cumin seeds, give quick stir and put off the flame. Let it cool. Meantime, heat paniyaram pan by adding some oil in each holes. Now add onion mixture to the batter and give hard stir. Adjust with salt. When the paniyaram pan, gets heated, pour the batter to the each holes occupying 3/4 of the holes. Cover it with a lid for 2 mins. Now toss it carefully to the other side. Let it be in medium flame until it gets cooked. Once done take out from the pan and serve hot with chutney.

♬ Sangeetha♡Nambi ♬

Lentils Adai

     "Adai", its one of the most favorite dish of mine. If it is with Aviyal, OMG ! i can gobble many. This time i tried a new version by adding all the grams/dhalls whichever i had at home. (You can check the Ingredients list) This time i prepared it in dosa consistency rather preparing as thick batter. Due to which, the dosa was sooooooo cripsy and really yummy with good taste. Here comes "All in all" adai recipe for your views :P

                                       

ALL YOU NEED:

Rice	1 cup
Toor Dhall	1/4 cup
Channa Dhall	1/2 cup
Moong Dhall	1 Fistful
Black urad dhall	1 Fistful
Green moong dhall	1 Fistful
Ginger	1 inch
Red Chilly	15 Nos.
Hing	Pinch
Salt	To taste
Water	To batter

To Garnish:

Coriander Leaf	Fistful
Chopped Onion	1 No.
Curry Leaf	Fistful

METHOD:
     Soak all the lentils (Grams and Dhall) and Rice for 6 hrs. Now drain the water. Put it all in mixer along with Hing, ginger and required salt. Grind it to a smooth batter or coarsely (It depends upon your taste). Let it sit down for a while. Just before you prepare adai, add chopped onion, coriander leaf and curry leaf. Mix well. Serve hot with aviyal or any type of chutney.

♬ Sangeetha♡Nambi ♬

Drumstick Leaf Adai

     I can say, this is my hatred dish during my childhood days. Its b'cos of my mom, who used to prepare this often :P But now after my marriage, this becomes my Favorite recipe. Its b'cos, nowadays am not getting proper time (!) to prepare this Adai, eventhought its not much time consumer. Last month, my MIL brought lot of drumstick leaf from her hometown. I had lot more left, though I tried drumstick leaf in different forms. Finally, thought of adding the left out leaf in the Adai batter which adds more taste. Here comes......

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
For Batter:
Toor Dhall - 1 cup
Green Gram - 1 cup
Bengal Gram - 1 cup
Idly Rice - 2 Cups
Red Chilly - 4 Nos.
Garlic - 5 Cloves
Drumstick Leaf - 1 1/2 cups
Hing - Pinch
Salt - To taste

To Temper:
Chopped Shallots - 8 to 9 Nos.
Urad Dhall - 1 spoon
Bengal Gram - 1 spoon
Mustard - 1/2 spoon
Small Coconut Pieces - 1/4 cup



METHOD:

    Soak Green gram overnite. Soak Toor Dhall + Bengal Gram and Idly Rice seperately for 3 hours. After 3 hours, grind Idly rice with Hing, red chillies and salt along with water. Then grind Toor Dhall, Bengal Gram and Green Gram and mix it with Idly rice batter. Not required to keep it for fermentation. Then add coconut pieces & drumstick leaf. Now Adai batter is ready.

    Keep a pan, heat a spoon of oil, allow a spoon of mustard to get splutters. Add Urad dhall and Bengal gram. Once it turns golden brown, add chopped shallots, fry it in oil for 3 minutes. Then put off the flame, allow it to cool. Then add the sauted mixture with the Adai batter, a minute before you prepare the Adai. Keep dosa pan, pour a spoon of oil, spread across the pan. Once the pan gets heated, take a ladle full of batter and pour it in the pan and spread across the pan. Add another spoon of oil, around the spreaded batter and toast it both the sides for 2 to 3 minutes. So that it becomes crispy.

     Sending this to the event - "HITS" in Sangee Vijay's space and for the event guest hosted by Roshini and chairperson Priya :)

Note:Instead of preparing it in the form of Dosa, Prepare the batter more thick, without adding water and prepare it as a Roti (Like Raagi roti, Wheat Roti)

♥ Sangeetha♡Nambi ♥