Ingredients

• 1 cup - boiled rice
• 1/4 cup - toor dhal
• 1/2 cup - Bengal gram
• 1/4 cup - urad dal
• 1/2 cup - moong dhal
• 6 - red chillies
• 1 tsp - asafoetida
• Salt to taste
• 1 cup - cabbage
• 2 - onion, chopped
• 1 cup - beans, chopped
• 2 - carrot
• 1 tbsp - grated coconut
• Coriander leaves - a few sprigs
• Curry leaves - a few sprigs
• Oil

How to Make Vegetable Adai

• Soak the boiled rice and dals separately. Grind the rice, red chillies, asafoetida into a coarse dough.
• Grind the urad dal, moong dal, Bengal gram dal and tuvar dal together into a coarse dough.
• Mix the above dough, carrot, cabbage, onion, beans, coconut gratings, coriander leaves, curry leaves, and the salt required for the entire dough, with a little water to form a thick batter.
• Heat a tawa, spread the dough and reduce the flame.
• Roast both sides of the adai till it turns golden brown.