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Sunday, June 6, 2010

Baked Ada With Mint/Cilantro Chutney (Lentil Loaf)

Ingredients for ada
  • ¼ cup toor dal
  • ¼ cup chana dal
  • ⅛ cup urad dal
  • ¼ cup long grain rice
  • ¼  tsp fenugreek seeds (optional)
  • 1 medium onion, chopped  (approx. 1 cup)
  • 2 tbsp ginger, finely chopped
  • 8-10 green chili, finely chopped (to taste)
  • 2-3 sprigs curry leaves, finely chopped
  • Salt & pepper to taste
  • 1 tbsp, vegetable oil
  • 1 cup cornmeal
  • 1 egg
  • 1 cup grated carrots
  • 1 cup cilantro (coriander leaves), finely chopped
Directions
  1. Soak toor, chana and urad dal, rice and fenugreek seeds in 8 cups of water for 6-8 hours.  Drain water and grind coarsely with approx. ½ cup water to get a thick dough.
  2. Mix all remaining ingredients with the dough.
  3. Bake covered with aluminum foil for 1 hour at 375 deg, in a loaf pan slightly greased, both bottom and sides or sprayed with non-stick cooking spray.
Ingredients for chutney
Directions

Grind all ingredients to a fine paste.

Serves 4

TAC
Omit the last five ingredients (oil, cornmeal, egg, carrots and cilantro) and mix the remaining with the ground dal to get a dough with spreading consistency, by adding extra water, if necessary. Spread 1/4 cup dough on a hot griddle on stove-top or on an electric griddle at 350 deg C, add 2 tsp oil around the ada and cook until medium brown on both sides.

3 comments:

  1. made it today. very tasty and very easy.

    ReplyDelete
  2. [...] Serve appam with mint/cilantro chutney. [...]

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