Ingredients:
1 cup rice flour
3/4 cup grated jaggery
1/4 cup yellow mung dal
1 tbsp grated coconut
Method:
First dry fry the rice flour, when it turns slightly golden take it out and keep aside.
Now dry fry the mung dal, when it is slightly golden add water and allow it to cook until tender. Do not overcook.
Now add 1 cup of water, jaggery, and coconut. When the jaggery is melted add the rice flour and stir well to make a dough.Now make into a small gooseberry-sized balls. Flatten on a foil with your palm and make a small depression in the center of each. Steam it. The adai will change color when cooked. Cool it and remove from the foil.
Serve with unsalted butter.
1 cup rice flour
3/4 cup grated jaggery
1/4 cup yellow mung dal
1 tbsp grated coconut
Method:
First dry fry the rice flour, when it turns slightly golden take it out and keep aside.
Now dry fry the mung dal, when it is slightly golden add water and allow it to cook until tender. Do not overcook.
Now add 1 cup of water, jaggery, and coconut. When the jaggery is melted add the rice flour and stir well to make a dough.Now make into a small gooseberry-sized balls. Flatten on a foil with your palm and make a small depression in the center of each. Steam it. The adai will change color when cooked. Cool it and remove from the foil.
Serve with unsalted butter.
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