Wash and Soak all the ingredients mentioned under 'Soak & Grind' for 2-3 hours.
Drain excess water and grind the rice and lentils, along with Dry Red Chillies with enough water into a coarse paste.
The batter should be slightly thicker than Dosa batter.
Transfer the batter to a bowl.
Clean the Plantain Flower florets and soak them in buttermilk/slightly acidic/salt solution until you use them.
Remove the florets from butter milk before grinding them.
Coarsely grind Plantain Flower florets, with grated Coconut and Fennel seeds separately.
Add this into the batter along with Salt, Turmeric Powder, Asafoetida and mix well.
Add finely chopped Onions, Green Chillies, Curry Leaves and Coriander Leaves to the batter and mix well.
There is no need to ferment this batter.
Heat a Non-Stick Griddle / Pan and pour a ladle full of batter over it.
Spread it in Circular motion until its evenly spread.
Drizzle few drops of oil over the Dosai and lower the flame.
Cook the Dosai in medium flame until they are cooked.
Flip the Dosai and cook the other side until it turns into a fine golden colour.
Serve it hot with Sambar or Chutney of your choice.
Its tastes great with Avial or powdered Jaggery/Cane Sugar.
I served this Adai with Groundnut Chutney.
I usually like to make Adai, slightly thinner and crispier like dosa.
Adjust the amount of water accordingly for preferred batter consistency.
I have added Moong Dhal in this recipe, can also use Whole Green Gram Dhal instead.
Clean the plantain florets, remove the pistils and calyx from it.
Soak the Plantain flower florets in buttermilk/slightly acidic/salt solution until you use them.
This will prevent browning and remove the bitterness from the florets.
Rinse the florets in cold water, drain and squeeze out excess water before using them.
Adding Turmeric Powder is purely optional, but it helps to give a perfect golden colour to the Adai.
Gingelly oil gives a good flavour to the Adai.
Anyways, these flowers that look so professional. Basically these are just super moist, buttery, fine crumbed, white cupcakes with a smooth not-too-sweet frosting, and a flower that tastes like a really good version of a peep
Drain the water from soaked rice/dhal. Heat the flat pan / tawa. I used to make curry leaves dosa however in this recipe I substituted 1/2 of rice with kodo millet. Urad dhal - 1/2 cup. Ajwan - 1/2 teaspoon. 1/2 teaspoon Grated coconut
Thinai / foxtail millet - 1 cup. Fenugreek seeds - 1/4 teaspoon. Urad dhal - 1/2 cup. When it is 3/4 th done add rice and grind it together with required water into smooth batter. 1 cup Fenugreek seeds - 1/4 teaspoon Urad dhal - 1/2 cup Salt to taste
I just adore these cute flower craft ideas. So many fun ideas in this list of ways to use simple craft supplies to create everything from flowers to put in a vase to the headband to accent your favorite outfit
Banana Blossom / Vazhaipoo - 1 ( cleaned & chopped, Please refere this link for Cleaning procedure. )Moong Dal - 1/2 cupTurmeric powder - 1/4 tsp Lemon juice - 1 ~2 tbsp depend upon taste. Coconut flakes -1/4 cupWater - As required Salt to tasteFor Seasoning. Oil - 1tbsp or requiredMustard seed - 1/2 tspJeera / Cumin - 1/4 tspChanna Dal - 1 tspUrad Dal - 1 tspCurry leaves - As requiredGinger - 1/2 " ( minced)Green chili - 3 or to taste (minced)Red chili - 2 or to tasteMethod