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We hope you got benefit from reading it, now let’s go back to amma's favorite kara keerai(greens) adai recipe. You can cook amma's favorite kara keerai(greens) adai using 11 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Amma's Favorite Kara Keerai(Greens) Adai:
- Provide 1/2 cup rice
- Provide 1/4 cup tur dal
- Provide 1/4 cup Bengal gram
- Provide 10 dry chillies
- Provide 11/2 teaspoon pepper corns
- Prepare 1 onion
- Get 2 fistful of any greens (I used local dal green)
- Get 1/4 cup shredded coconut
- Use 1/2 teaspoon asafoetida
- Take 1/2 teaspoon salt or to taste
- Get 1/4 cup oil
Instructions to make Amma's Favorite Kara Keerai(Greens) Adai:
- In a bowl add dried chillies,rice,tur dal.
- And Bengal gram to it. Add dry chillies and enough water to soak. Let it soak for 2 hours.
- After it's well soaked grind rice dal mixture in a grinder adding peppercorns to it.
- Grind the batter coarsely. Add asafoetida to it and mix well. Let it sit for few minutes.
- Heat 2 teaspoon of oil in a wok on a medium heat. Add onions and saute till it's translucent. Then add greens to it and saute for a minute or two or until it wilt. Keep it aside till it cool.
- Add the cooled greens onion mixture to the Adai batter and mix till is well combined.
- Heat a tawa on a medium heat. Add 2 teaspoon of oil. With a Adai batter, make a round ball out of it and flatten the batter as shown. Wet your fingers in water and press the Adai batter with the tip of your fingers as shown.
- Sprinkle shredded coconut on top and press well to the batter. Add a teaspoon of oil and let it cook well for two minutes.
- When it is cooked well flip to the other side and add a teaspoon of oil and let it cook for two or three minutes.. The Keerai Adai has to be well cooked and crisp.
- My Amma used to relish this Adai as it is.. it can be served with jaggery, tomato chutney or coconut chutney. Very Happy that I had followed all her steps to make her "All Time Favorite" Kara Keerai (Greens) Adai.
If you want to make thin adai dosas then make the batter little thin so that spreading is easy. One day made murungai keerai adai and there was still little more leaves but I could not make kootu or poriyal with it. So I though I will soak all the dals needed for paruppu and made oats murungai This is same recipe, except that I added murungai keerai and I did not powder the oats to add it to the adai. Recipe for Keerai Kadayal / Masiyal. My moms Coimbatore style mashed spinach recipe.
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