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Raw Rice-2 cups
beans(Kidney beans)-1 cup
Dry red chili-8 nos.
Green chili-12 nos.
Curry leaves-a few (finely chopped)
Onions-2 nos. (finely chopped) (optional)
Water-as required (to make a paste)
Oil-as required (for cooking)
How to Make Rajma Adai
Soak the rajma for a full 24 hours, in a bowl. Soak the rice for 2 hours (in a separate bowl). Wash the rice and the rajma well.
First grind the rajma coarsely and keep aside.
Now, grind the rice with the chillies and then mix it with the rajma paste.
Add salt and curry leaves.
Mix well and keep it overnight.
Just before making the adais, mix asafoetida and onions (if required) and water.
Give the mixture a good stir.
Heat a tava and spread a little oil on it.
Now, pour about a ladle full of the rajma mix and spread it (like you would for a dosa/pancake).
Pour one-tsp oil along the circumference and wait till done.
Then flip it over and pour another tsp oil.
Wait till done on this side also. (Best, if lightly crisp). Serve hot with butter or jaggery.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.