Black Uraddal Banana Flower Adai (Karuppu Ulundu Vaazhaipoo Adai)

Uraddal with skin have more nutrition. When it is cooked with banana flower combined with various dals it gives a super healthy breakfast and tasty too. Though you may not feel much the taste of banana flower in this adai the health aspects will definitely be incorporated in your diet. Check out my other adai varieties....
MILLET ADAI
QUINOA ADAI
SATHU MAAVU INIPPU KAARA ROTI

Cooking time: 3-4 mins per adai

Serving: 4

Ingredients:

Idly rice - 3/4 cup
Black uraddal - 1/4 cup
Tuvardal and Channadal - both together 1/4 cup
Banana flower - 1 cup (chopped, soak it in buttermilk water to avoid becoming black)
Cumin seeds - 1/2 tbsn
Fennel seeds - 1/2 tbsn
Peppercorns - 1 tspn
Red chilli - 6
Ginger - 1 inch
Asafoetida - 1/4 tspn
Onion - 1 (medium size, finely chopped)
Grated coconut - 1/3 cup
Curry leaves - few (chopped)
Coriander leaves - few (chopped)
Oil for adai
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice, dals together for 3 hrs.

2. In a mixer jar add cumin seeds, fennel seeds, ginger, peppercorns, red chilli, asafoetida, salt. Grind it into a coarse mixture.

3. Add the soaked dal, rice mixture into the above. Grind it into a fine mixture.

4. Transfer to a bowl. Add water if needed and make it like idly batter consistency.

5. Add onions, banana flower, curry leaves, coriander leaves, coconut. Mix well.

6. Heat a pan. Add a ladle full of batter. Spread into thick circles. Drizzle oil around the edges. Let it cook for 2 mins.

7. Flip the other side and cook for 2 mins. Remove it.

8. Healthy black uraddal banana flower adai is ready to serve with coconut chutney.

Notes:

You can add finely chopped coconut pieces instead of grated ones to get the bite texture.
Tomato ginger chutney, onion chutney and tomato chutney can also be a best combination for this adai.