Spinach Adai | Keerai Adai Recipe Preparation time: 3 hours Cooking time: 15 minutes Makes ~20 adai Recipe inspired by Anu Ingredients: 1 cup of rice 1/3 cup of toor dal (tuvaram paruppu) 1/3 cup of channa dal (kadala paruppu) 1 large bunch of spinach 1 tsp of cumin seeds (jeera) 3-4 dry red chillies 1 tsp of coriander seeds 1/2 tsp of black pepper powder 1/4 cup of grated coconut 1 tsp of oil Salt to taste
How to Make Spinach Adai:

  1. Add the dals to the rice, wash, and soak for at least 2 hours.
  2. Heat the oil and add add the cumin seeds, coriander seeds, red chillies, and pepper. Fry for 30 seconds and add the spinach, roughly chopped. Cook for 2 mins until the spinach begins to wilt and shrink.
  3. Grind the soaked rice-dal mixture along with the spinach mixture and coconut with some salt and water. The mixture can be slightly coarse, that’s totally fine.
  4. You can make the adai immediately. Make sure both sides are cooked until slightly golden. I used gingelly oil to cook them up.

Serve hot with coconut chutney. For a change, I served it with two of my favourites – chow chow kootu – and tomato thokku. Yum! Thanks for the awesome recipe Anu! You rock 🙂