Tangy Cabbage Adai Recipe

Cooking Directions

• STEP 1.Soak rice and lentils separately for 4-5 hours.
• STEP 2.Grind the soaked rice and lentils together to make a smooth batter.
• STEP 3.Add finely chopped cabbage, grated ginger, chopped green chilies, chopped coriander leaves, and salt to the batter.
• STEP 4.Mix well to combine all the ingredients.
• STEP 5.Heat a tawa or griddle and pour a ladleful of the batter onto it.
• STEP 6.Spread the batter in a circular motion to form a pancake.
• STEP 7.Drizzle oil around the edges and cook until the bottom turns golden brown.
• STEP 8.Flip the adai and cook the other side until it is cooked through.
• STEP 9.Remove from the tawa and serve hot with chutney or sambar.
• STEP 10.Repeat the process with the remaining batter.
• STEP 11.Serve the Tangy Cabbage Adai hot and enjoy!

Cooking Tips

• You can add grated coconut or chopped onions for additional flavor.
• Adjust the quantity of green chilies according to your spice preference.
• Serve the adai with coconut chutney or tomato chutney for a delicious combination.

Storage and Serving

• Tangy Cabbage Adai is best served hot and fresh.
• You can store any leftover batter in the refrigerator for up to 2 days.
• To reheat, simply heat a tawa or griddle, spread the batter, and cook until heated through.