Sorakkai/Bottle guard Adai

Being a South Indian, I can't survive without Idly/Dosa Batter. But I do always wants to make some kind of variations with the batter in between weeks. This recipe is one of a such kind that I learned from my mother. If your kids are choosy eating vegetables, try giving this adai they can't find out where the vegetable is. It's yummy and crispy. This adai goes very well with any type of chutney. I had it with Peanut coconut chutney.

Cooking Time - 15 Minutes
Serving Size - 3 People

Ingredients:

For Grinding 

1. Idly Rice - 1 Cup
2. Toor Dal - 1 Tbsp
3. Urad Dal - 1 Tbsp
4. Bottle guard/Sorakkai - 1 Small or 1/2 large - peel off the skin and cut intto pieces
5. Green Chilly - 3-4(depending on spice level)
6. Cumin Seeds - 1 tsp

1 - Finely Chopped - onions and cilantro(optional)
2-  Grated Carrot(optional)

Steps:

1. Soak Idly rice, Toor dal and Urad dal over night.

2. In a blender, add bottle guard, green chilly, cumin seeds, soaked rice and dhals. Grind until it become coarse.

3. This step is optional, if you have time add chopped onions, grated carrots and cilantro to the batter.

4. Heat pan, pour the batter and make it like a regular dosa or crepe. Drizzle oil, flip it and cook for a minute.

Serve it with chutney of your choice:)