About The Recipe:

Arugam Pul Adai | Bermuda Grass Adai | Breakfast | Tiffin - Usual adai with the twist of arugam pul. Lord Vinayagar favorite grass.  Arugam pul is helps to enhance the body immunity, regulates digestive system, reduce the gastric problems, reduce weight and many more. Lets see how to make the arugam pul adai with pachai arisi, puzhungal arisi, kadalai paruppu and simple ingredients. Along with easy step by step instructions, images and video.

YouTube - Arugam Pul Adai | Bermuda Grass Adai

Recipe : Arugam Pul Adai | Bermuda Grass Adai | Breakfast | Tiffin Prep Time: 2 hrs 30 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Breakfast, Tiffin Yield: 6 to 7 nos

Ingredients :

Pachai Arisi - 1\2 cup

Puzhungal Arisi - 1\2 cup

Kadalai Paruppu - 1\2 cup

Dry Red Chilies - 3 nos

Arugam Pul - 1 cup

Salt - as required

Sambar Onion - 1\4 cup to 1\2 cup

Coconut - 1\4 cup

Ginger - 1"

Coriander Leaves - 2 tbsp (finely chopped)

Ginelly Oil or Ghee - as required

Method :

Preparations, Wash and soak the pachai arisi, puzhungal arisi, kadalai paruppu and dry red chilies for about two hours. Drain the water and keep aside.

Wash and cut the arugam pul into one inch long.

To make the adai batter, grind the soaked ingredients, arugam pul and required salt into slightly coarsely paste with required water. Add the onion, coconut and ginger, grind little. Add the coriander leaves, mix well and the batter is ready.

To make the adai, heat the iron tawa, take some batter and drop in the center. Spread into circle for about quarter inch thickness. Then using spoon, make some holes on adai. Pour two teaspoon of oil around the adai and in the holes. Cover and cook over medium-low flame on both sides.

Serve hot.

Notes: Use tender arugam pul.

Step By Step Images:

Preparations, Wash and soak the pachai arisi, puzhungal arisi, kadalai paruppu and dry red chilies for about two hours. Drain the water and keep aside. Then wash and cut the arugam pul into one inch long.

To make the adai batter, grind the soaked ingredients, arugam pul and required salt into slightly coarsely paste with required water.

Add the onion, coconut and ginger, grind little.

Add the coriander leaves, mix well and the batter is ready.

To make the adai, heat the iron tawa, take some batter and drop in the center. Spread into circle for about quarter inch thickness. Then using spoon, make some holes on adai. Pour two teaspoon of oil around the adai and in the holes.

Cover and cook over medium-low flame on both sides. Serve Hot.

Serving Suggestion: Goes well with coconut chutney. Page: Collection Of Adai Recipes. Variation: Similarly can add make with other keerai. If you like this recipe: You will like this vallarai keerai adai recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais