Adai-Co! Recipe by Ishwarya S

Cooking Time: 20 Minutes
Preparation Time: 75 Minutes
Total Serves: 3

The Ingredient List

• Mixed Dals (Channa Dal, Tuvar Dal, Urad Dal) – 1.25 Cups each
• Raw Rice – 1.25 cup
• Red Chillies – 8-10
• Salt – 2 teaspoons
• Oil – 2 teaspoons for each Adai

• Raw Banana – 1 Cubed
• Green Chilli – 4 cut
• Maggi Coconut Powder – 1 teaspoon
• Coconut – 3 teaspoons Grated
• Asafoetida - .5 teaspoon
• Salt 1.5 teaspoons
• Tempering – Mustard, urad Dal (1 teaspoon each), Curry Leaves (5)

• Maggi Coconut Powder – 5 teaspoons
• Milk – 2 teaspoons
• Hung Curd – 4 teaspoons
• Jeera – 1 teaspoons
• Green Chilli – 5
• Asafoetida – 1 pinch
• Salt – 3 pinch

• Cabbage, Carrot, Onion (2 tablespoons Shredded each)
• Moong Sprouts ( 2 tablespoons)
• Southern Gun Powder (Molagapodi) – 2 teaspoons

The Easy Steps

Prep for the base:

1. Soak all ingredients except oil mentioned in the base for 3 hours and grind into a Dosa like batter.

Cooking Base:

1. Just before serving pour a small ladle of the batter into a dosa shape and add oil to cook until mildly crisp.

For Filling (Cooking):

1. Heat Oil in a kadai and all ingredients mentioned in the tempering. Throw in the chillies next.
2. Once the tempering spurts, add the raw Banana. Toss it around and add Salt, asafotedia.
3. Once the banana turen soft and has a crisp layer add the Coconut powder and the grated coconut.

Sauce:

1. Grind greenchillies, jeera, salt and asafoetida into a coarse paste.
2. Combine coconut powder and 3 teaspoons of water into a thick cream.
3. Add milk to the coconut cream and combine in by heating slowly. Once the raw smell goes away, add the ground masala and curd.

Salad:

1. Combine all the veggies and sprouts together. Toss them with a molagapodi.

For Serve:

1. Open the Adai-co base and smear the coconut cream on the base.
2. Add the podimas filling heartily.
3. Top with the Desi slaw.
4. Serve fresh for the zing and bite!