Fragrant Crispy Adai with Saunf and Green Leaves

The most successful recipe of late, learned from my colleague Priya - real crispy, fragrant, highly nutritious, protein and vitamin-filled breakfast.

To soak overnight/for a few hours

• 1 glass tuvar dal
• 1 heaped tablespoon urad dal, for texture
• 1 heaped tablespoon uncooked rice, for crispiness

This measure comes for around 9-10 adais.

Grind

• Soaked dals and rice
• 1 piece ginger
• 1 red chilly
• 1 tablespoon saunf (fennel) (you can smell this once it grinds)

Chop

• 1 onion, finely chopped
• 1 green chilly
• Some coriander leaves
• Some drumstick (muringa) leaves, or any other green leafy vegetable, or spring onion leaves
• Some scraped coconut, optional
• Some grated carrot, optional

Mix

1. Mix chopped stuff and coconut with the ground batter, add salt and water, make it smooth enough to pour on a hot pan and spread thin.
2. The adai should come out really crisp and fragrant.
3. Have with chutney of your choice.

The red chutney in the picture is the North Karnataka sweet and sour green mango chutney my husband makes every year - the easiest thing ever, no cooking needed.