Ingredients

• 1 cup - boiled rice
• 1/2 cup - black gram
• 3 tbsp - chickpea
• 3 cups - water
• 2 - green chillies, finely chopped
• 2 - dried red chillies
• 1/4 tsp - hing
• 1/2 tsp - salt
• 2 - carrots, grated finely
• 2 tbsp - finely chopped onion, optional
• 1/4 cup - chopped coriander leaves
• 1/4 tsp - turmeric powder, optional
• 2 tsp - cooking oil
• Coconut Chutney
• 6 tbsp - coconut grated
• 2 tbsp - split roasted gram dal
• 1 - green chilli, chopped
• 1/2 tsp - salt
• 1/4 tsp - hing
• 2 tbsp - water

How to Make Mixed Vegetable Adai

• Wash and soak rice, black gram, chickpea, in 3 cups water for two- three hours.
• Drain out water and grind with green chillies, red chillies, hing and salt.
• Sprinkle very little water during grinding and make a smooth paste.
• Batter should be just like dosa batter.
• Finally mix with grated carrots, onion, chopped coriander leaves.
• Stir gently, no need of fermentation.
• Heat a pan on a medium heat and grease with little oil or ghee.
• Make the dosa by placing a ladleful of batter on the centre.
• Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.
• Sprinkle a few drops of ghee or oil on top if needed.
• Cover and cook on medium heat for 2-3 minutes.
• Turn other side and cook till golden colour.
• Serve hot with coconut chutney.
• For coconut chutney:
• Grind all the ingredients with 2 tbsp water.
• Adjust the thickness of the chutney with extra 1/4 cup water if required.
• For the seasoning:
• In a pan, heat 2 tsp oil and add mustard seeds.
• When they splutter, add remaining ingredients and stir well until crisp.
• Pour this over to coconut chutney.
• Recipe Courtesy: Niya's World