Skip to main content

Sprouts Adai / Diet Friendly Recipe - 56 / #100dietrecipes


Instead of preparing regular dosa, try this nutritious adai, which is prepared using mixed sprouts, for breakfast and make a healthy meal. Mint leaves are added while grinding to make this adai flavorful and also to make it more healthier, include grated veggies or greens in this adai. This goes delicious with any variety of chutney and personally, I love it with green chutney and vegetable chutney.


Ingredients:

1/4 Cup Channa dal / Kadalai parupu
1/4 Cup Green gram / Pachapayir
1/4 Cup Brown rice
1 Cup Mixed Sprouts ( Black chickpeas, Horse gram, Green gram, Cow pea )
Handful of  Mint leaves
3 Dry red chillies
1/4 Grated Onion
Salt 
Water, as needed

Method :

Wash and soak channa dal, brown rice and green gram for couple of hours.

Drain the water and add it in a mixer jar along with sprouts, mint leaves and dry red chillies.

Add the required amount of water and salt while grinding the batter.

Once done, transfer the batter to a bowl and add the grated onion.

Mix well and keep aside.

Heat non stick tawa, take one ladle of batter and pour it on the tawa.

Prepare like regular dosa and cook both the sides.

Once done, remove from the flame and repeat the process for the remaining batter.

Serve hot.


 Serving Options :

Serve hot with any variety of chutney and sambhar.





Comments

  1. With some chutney, I can finish that off...

    ReplyDelete
  2. Your place is for definite couturier bookmarking.
    is koolhydraatarm eten gezond

    ReplyDelete
  3. The writer has written this blog in the most artistic way. Splendid!
    rubbermaid totes on sale

    ReplyDelete
  4. Incomparable article on diet friendly food. Thanks for sharing the methoed. I definitely try it my home for my family following the method you mentioned. Hope that will be great enjoyable and funny. Rose Fanta

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …