Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.
Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…
Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.
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Preparation Time – 10 mins
Cooking Time – 10 mins
Serves – 3 nos
1 cup – 160 ml
- Leftover Rice – 1 cup
- Besan/Gram Flour/Chickpea Flour – 3 tbsp
- Rava/Semolina – 1 tbsp
- Onion – 1 no
- Chillipowder – ¼ tsp
- Eno (original flavor) – ¾ tsp
- Curd/Yogurt – 3 tbsp
- Asafoetida – ¼ tsp
- Salt to taste
- Oil – for frying
- Mash the leftover rice with your hands, be sure there should be no lumps.
- Add in rava and besan, mix all these together.
- Pour in the curd/yogurt and eno powder, mix them well together.
- Pour in little water, mix it well and bring them to a dosa consistency.
- Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
- Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
- Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
- Drizzle little oil along the sides and cook until it turns golden brown.