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Adai
| Ingredients | |||
| 1 | cup | rice | |
| 1/3 | cup | urad dal, green lentils | |
| 1/3 | cup | chana dal, red lentils | |
| 1/3 | cup | yellow split peas | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | red chili powder | |
| 1 | each | onion, optional | |
| 1 | each | carrot, optional | |
| 1/4 | cup | coconut, grated, optional | |
Directions: | |||
| Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with chili powder and salt coarsely, without adding much water. Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use. | |||
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