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Gunpowder Adai
Prep time : 5 mins (3 ratings)
Cook time : 5 mins 16 reviews so far
Total time : 5 mins
Author :Vahchef
Main Ingredient : Daal

Servings : 4 persons
Published date : March 18, 2019

Ingredients used in Gunpowder Adai

• Rice - 1 cup.
• Toor dal - 1 tablespoon.
• Chana dal - 1 tablespoon.
• Red chilies - 3-4 numbers.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Gun powder (milagai podi) (as required) - 1 tablespoon.
• Oil - 3-4 tablespoons.
• Water - as required.

Method:
In a bowl put in the rice, chana dal, toor dal, dry red chilies and curry leaves. Add water,
wash the ingredients nicely once and drain off the water.
Put in the asafoetida, salt and add fresh water till all the lentils are cooked properly (do
not put excess water) and rest aside for at least for 3-4 hours.
Grind them in a blender to a coarse paste. Take a flat non-stick pan and pour 1 spatula
batter in the pan and spread evenly from inside out.
Make a small hole in the center and drizzle some oil at the edges of the adai and to the
center. Cook it on medium flame.
Sprinkle some good amount of gun powder over the Adai and spread evenly all over the
adai.

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3/19/2020 Adai, Adai recipe, Adai avail, Adai dosai | vahrehvah

Cover with a lid and allow it to steam cook for few minutes. Brown it on one side and
then flip over to the other side for a minute.

Serve hot with coconut chutney or pickle.

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