Here in Bangalore, when I buy Dill leaves, it's always a very big bunch. For those who are not familiar with dill, it's one other herb with a very strong flavor and widely used in cuisines all around the world. It's known as Sada kuppi (Tamil), Suva (Gujarati) and Soa-kura in Telugu, I got these names from the web, you can check the web for more information on this herb. We can make a dal or rice with it and also add a little to potato curry, gives a nice flavor to it. Since the flavor is very intense, I don't add a lot to a dish, so with a huge bunch, I have to find ways for using it, luckily dill keeps well for a long time when refrigerated. One such experiment is this dill adai/ crepes, I have used a mixture of dals and flours making it an healthy dinner option. It's very flavorful and tastes great with any kind of chutney or even the idli milagai podi..
Need To Have
- Chana Dal/ Bengal Gram - 1/4 cup
- Tuvar Dal/ Split Pigeon Peas - 1/4 cup
- Moong Dal/ Green Gram Dal - 1/4 cup
- Urad Dal/ Husked Black Gram - 1/4 cup
- Rice Flour - 1/2 cup
- Ragi/ Finger Millet/ Kezhvaragu Flour - 1/4 cup
- Bajra/ Pearl Millet/ Kambu Flour - 1/4 cup
- Dried Red Chillies - 6
- Dill Leaves - 3/4 cup, chopped
- Grated Coconut - 2 tablespoons
- Onions - 2 medium, chopped
- Asafoetida - 1/4 teaspoon
- Salt to taste
Soak the dals for about 2 hours and grind it coarsely with the dried red chillies. To the ground dals, add the rice, ragi and bajra flours.
Add the chopped dill, onions and grated coconut, asafoetida and salt and enough water to make it like a pancake batter.
Heat a tawa/ skillet, spread a laddle of batter on it, adding a little oil, cook on both sides to golden brown and remove. Serve it hot with any chutney of your choice.
I have used only 3/4 cup of dill leaves, if you like the flavor, you can increase it to 1 cup or more.
Also you can increase the quantity of coconut to 1/2 cup, it'll make the adai more tasty, but I always try to keep it less.
Sending it to Dish-It-Out - Light Dinners event started by Vardhini of Cooks Joy and hosted by A Bowl Of Curry.
Also sending it to the New "U" 2014 event held by Vardhini of Cooks Joy.