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May 1, 2012

Keerai Adai (Spinach adai)

Have you tried Keerai adai (spinach adai)? Its a crispy thick dosa with a lot of lentils. I love spinach adai , so flavorful, colorful and yummy adai.  The best part is that there is no fermenting required.
My  husband Paddy loved this adai with homemade ghee and jaggery... So yummy. Here I used spinach , but you can use Fenugreek leaves ( Methi leaves) also.

Boiled rice                            ¾ cup
Raw rice                              3/4 cup
Urdh dhal                             ¼ cup
Bengal gram                         ½ cup
Tovar dhal                            ¼ cup
Moong dhal                           ¼ cup
Cumin seed                           ¼ tsp.
Red chillies                            10 no
Ginger grated                         2 tbsp
Curry leaves                          2 stem
Hing                                    ½ tsp
Salt                                    as required
Finely chopped spinach           1 ½ cup
Finely shredded carrot            3 tbsp  ( Optional)
Finely chopped cilantro          1 tbsp.
Oil                                      as required

  • Soak rice and dals together for 5 hours. Soak red chilies separately.
  • Drain it and grind it with ginger, red chilies, curry leaves, Hing, cumin seed and salt together.
  • Grind it slightly coarsely. No need to ferment the batter.
  •  To the batter, add finely chopped spinach leaves,  and shredded carrots (optional)
  • Mix everything well and the batter is ready to use
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Spread 2 tsp. of oil around the dosa and cook both sides.
  • Serve with sambhar , Chutney  and Millaghai podi.
Spinach Adai

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