A couple of weeks back we wanted to have a simple dinner and I decided to select something from the list I had shortlisted. This Methi Adai is from a paper clipping and most of the dishes that were part of the list look very good. Also, it was all methi based dishes, so I almost wanted to have a theme for BM. But then decided against it.
It was only Amma and myself for dinner and we had enough batter for breakfast next day. We improvised by adding green chillies, onions and it tasted simply awesome too. The methi leaves taste great and moreover the ghee that’s added enhances the taste.
I was eagerly waiting to share this for Cooking from Cookbook Challenge and I hope you also make this and enjoy. As most of you know dosas are my favourite and this becomes my 60 plus of my dosa collection.
Step by Step pictures for making Methi Adai
Wash and soak Rice and Dals together for about 2 hrs. Change water and grind along with other ingredients, except methi leaves.
Clean and finely chop the methi leaves and mix them with the dal batter.
Heat a pan on a low fire, grease it with oil. Then pour the batter like a thick dosa, adding ghee on all sides.
Flip the Adai and when the sides are brown and crisp, remove it from the fire.
Eat the Adais with Coconut chutney.
I may have added little less than 2 bunches.
Ghee ensures you don't feel the bitterness from the methi leaves.
We got about 6 -7 medium size dosas. Next day for breakfast we even added onions, and it tasted great.
This goes for the January Week 3, Cooking from Cookbook Challenge Group