PONGALAM (Adai)
7:59 PM - Posted by Lois Tryphena - 0 comments
Serving Size : 5

Ingredients:

Idli rice - 1 cup 
Toor Dal - 3/4 cup 
Urad Dal - 1/4 cup 
Bengal gram Dal - handful 
Garlic - 5 cloves 
Dried red chillies - min 6 max 10  
Asafoetida - 1 pinch 

Method: 
  •  Soak the Rice seperately and the Dal (toor + urad + bengal gram) together for approximately 8 hours  or overnight in water.
  • Grind the red chillies, asafoetida and garlic in the wet grinder and then add the rice and grind it to a fine consistency
  •  Add the soaked Dal and grind it to a very coarse paste. tip:Grind it for minimum 15 seconds
  • The batter consistency should neither be thin nor too thick. The batter should be easy to spread on the pan
  • Heat(test the desired heat by splashing some water, if the water sizzles then we are good to go) the non-stick pan and gently spread the batter starting from the center in a circular motion then add  little oil on the pongalalm
  • Wait for the lower half to cook till it has a  crust and comes off the pan easily.  Flip the pongalam to cook the other side till it gets crisp , and serve hot


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