Vazhaithandu Adai - Healthy Plantain Stem Adai

Step 1: Prepare Onion and Plantain Stem

Finely chop one large onion and set aside. Peel the outer layer of the plantain stem and chop it into very small, fine pieces. Place the chopped plantain stem in water to prevent it from blackening.

Step 2: Soak and Grind Lentils and Rice

Soak chana dal, moong dal, rice, and dry red chillies together in water for 4-5 hours. After soaking, drain the water and transfer the ingredients to a mixer grinder. Grind the mixture without adding water initially. Add water gradually, if needed, to achieve a coarse, thick batter consistency, similar to that used for paruppu vadai. Avoid grinding it into a very fine paste.

Step 3: Combine Batter with Vegetables and Spices

Transfer the ground batter to a large bowl. Add the finely chopped plantain stem, chopped onion, chopped curry leaves, asafoetida, and salt to taste. Mix all the ingredients thoroughly until well combined. Adjust the consistency by adding a small amount of water if necessary, ensuring it's not too thin to spread.

Step 4: Cook the Adai

Heat a tawa (griddle) on medium heat. Once hot, take a ladleful of the adai batter and gently spread it on the tawa to form a medium-sized adai. Make small holes in the adai to ensure even cooking. Drizzle groundnut oil around and over the adai. Cook until one side is golden brown and crispy, about 3-4 minutes. Flip the adai and cook the other side for less than a minute until it also turns golden brown and forms a crust.

Step 5: Serve

Once both sides are cooked to your desired crispiness, remove the adai from the tawa. Serve hot with a dollop of butter and a piece of jaggery for the best flavor combination.

• Use a young plantain stem to avoid excessive fiber. Chop it as finely as possible for better texture in the adai.

• Soak the lentils and rice for 4-5 hours to ensure the adai is soft and flavorful. Unsoaked ingredients can make the adai hard.

• Grind the batter coarsely, not too fine, to achieve a crunchy and tasty adai. A very fine batter will result in a dosa-like consistency.

• Add asafoetida (hing) as many lentils are used, which aids in digestion.

• Cook the adai until it is crispy and golden brown for the best taste. If you prefer it softer, cook for a shorter duration.

• Serve the adai with jaggery and butter. This combination balances the spicy and savory flavors of the adai and adds a soft texture.