7 Aug 2014

Simple and Easy Kovakkai Adai | Ivy Gourd Adai - Breakfast Recipe

Kovakkai | Ivy Gourd Adai
Recipe :

Simple and Easy Kovakkai Adai | Ivy Gourd Adai - Breakfast Recipe

Prep Time: 5mins + 2 hrs soaking time
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Breakfast
Yield: 6 nos

Ingredients :

Kovakkai | Ivy Gourd Adai
Kovakkai \ Ivy Gourd - 3/4 cup (1/8" chopped)
Kadalai Paruppu \ Bengal Gram - 1/4 cup
Thuvaram Paruppu \ Toor Dal - 1/4 cup
Idly Arisi - 1/2 cup
Shallots - 1/4 cup (finely chopped)
Fennel Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Dry Red Chili - 2 no
Curry Leaves - 1 stk (chopped)
Oil - required
Salt to Taste.

Method :
Kovakkai | Ivy Gourd Adai

Steps To Make The Kovakkai \ Ivy Gourd Adai :

  • Soak the rice with bengal gram and toor dal for about 2hrs with enough water, then drain the water and keep aside.
  • To make adai batter, grind the soaked ingredients with dry red chili and required salt into coarsely. (Image 1 and 2)
  • Transfer the ground rice mixture into a mixing bowl, add in the shallots, kovakkai \ ivy gourd and curry leaves, mix well and the batter is ready. If the batter is too thick, add little water and mix well. (Image 3 and 4)
  • To make adai, heat a iron tawa or non-stick tawa, pour a ladle full of batter in the center, tilt into circle and smear little oil, when the side turns brown, flip the adai and cook till done, ready to serve. (Image 5 and 6)
  • Do the same for the remaining batter.
Kovakkai | Ivy Gourd Adai
Serving Suggestion : Serve hot with Sambar and Coconut Chutney.
Related : Adai \ Dosai Recipes

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