8 green chillies (small Thai chillies or according to taste)
12 red chillies ( or according to taste)
Ginger root -about 2 inches piece
1 stalk curry leaves
1/2 tsp -hing
Salt to taste
Sesame oil -a little
How to Make Brown Rice Adai
Soak the rice and the dals for a minimum of 2 hours. Grind in batches with the curry leaves, green chilies, red chilies and ginger. For this particular dish, it does not need to be ground very fine; the lentils and rice should look a little like medium rava (cream of wheat).
Pour water while grinding.
The batter should be about dropping consistency.
Heat a tawa (griddle). Pour small amount of batter and spread, spread thin if you like thin and crispy style pancake or a little thicker if you like softer ones.
Pour about 1/4 tsp of sesame oil on the side facing up. Let the bottom brown slightly, then turn and cook the other side.
Serve hot with honey.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.