My sister-in-law shared this recipe with me and I owe a very big thanks to her. Thank you so much N, the little one loved it very much. My husband called it French fries and my son was gobbling them 
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Stuffed Roast Idlis ~ A Creative Twist!
March 9th, 2009 Madhuram Posted in Idli/Dosa/Adai, Kid Pleaser Recipes, Light Meals/Tiffin 34 Comments »
Cracked Wheat and Moong Dal Crepes (Dosa without fermentation)
February 18th, 2009 Madhuram Posted in Idli/Dosa/Adai, Light Meals/Tiffin, Vegan Main Dishes 30 Comments »
My grandmother used to prepare this moong dal dosa with raw rice and it was my favorite. I substitute the rice with either cracked wheat or corn grits and it tastes equally good and is healthy too. Technically this is adai I guess because it uses spices, coconut, lentils and not urad daal. Also the batter does not require fermentation. Since the batter has to be in the consistency of dosa batter, very smooth and thin, it qualifies for dosa. You would be surprised that these dosas doesn’t taste anything like wheat. Nobody can guess it’s made of cracked wheat.
Brown Rice and 16 Beans Crepes (Adai)
January 28th, 2009 Madhuram Posted in Food Blog Events, Idli/Dosa/Adai, Light Meals/Tiffin, Vegan Main Dishes 23 Comments »
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Adai is my favorite tiffin for 2 reasons. Unlike dosa batter this does not need fermentation and one can come up with different varieties of healthy adai recipes. In general adai is also a savory crepe like dosa, but the ingredients are different. Dosas are made with a combination of white par boiled rice, white raw rice and urad daal, whereas adais are made with rice, channa daal and toor daal and also spiced with green and red chillies. Adai can be prepared as soon as the batter is ready. Read the rest of this entry »
