April 20, 2011

Barley adai with black eyed peas and lentils


On one hand, I never imagined that I would be cooking so many things with Barley and on the other hand never thought that I would enjoy eating them as well.  So, here I am trying these adais with barley but however added some rice to lend some crispness to the end product.  Since I had some cooked black eyed peas, I wanted to use up these as well to get some more protien in the food.  Rest of the family could not find any difference from the usual adais.  They enjoyed it as much as I did!!

Here it goes....

1.5 cups of barley
1/2 cup raw rice
1/2 cup of toor dal
1/2 cup chana dal
1 cup of cooked black eyed peas
2 long red chillies
salt to taste

Begin by soaking the barley first.  The barley needs to soak longer than the rice and the other dals.  Soak the barley for 6 hours and the rice and the dals combined for 3 hours.  Drain rinse and add everything along with the red chillies until you get a coarse paste.  In the meanwhile, process the dal in a mixer and add it to the last stages of the batter which is getting ground.  Let it combine well.  The batter is ready to be made into adais.

Heat up the tava and pour a ladleful of the batter and spread it like a dosa.  Make five tiny holes one in the center and the other four in the corners.  Pour little oil in these holes and on the side of the adai.  Once it is cooked, flip it over and cook the other side for additional minute or two. 

Enjoy the crispy  adais:)

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