Ingredients:
1.Medium size tender bottle gourd – 1 no2.Rice – 2 cup
3.Toor dal/Thuvaram parapu – 1/2 cup
4.Bengal gram/Kadala parapu -1/2 cup
5.Red chilli powder – 1 tea spoon
6.Red chilli – 12 to 14 no
7.Salt – as per taste
8.Curry leaves-few
9.Asafoetida powder/Perunkayam-1/4 tsp
10.Oil – to cook adai
Method:
1.Soak rice, toor dal, Bengal gram for 3 hours;
2. Peel bottle gourd,and grind it, do not squeeze out water (juice) from bottle gourd.
3.In a blender add red chilli, salt and run the mixer for few seconds.
4.Now add soaked rice, soaked lentils and grinded bottle gourd to a coarse paste by adding enough water (like idli batter)
5.Transfer this batter to a container, add chilli powder as we grinded, Asafoetida powder,Curry leaves and mix well; the batter should be in a pouring consistency and not much watery; keep this batter for 30 minutes to set.
6.Grease a skillet, pour a ladle of batter and spread it evenly; sprinkle some oil and cook both sides;
Adai prepared with bottle gourd will be very soft and different in taste
Bottle gourd is a comfortable vegetable for stomach and contains more water....!
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