Puffy Egg Paratha

Ingredients

• Hard boiled eggs
• in-store bought frozen paratha

Method

• Hard-boiled and shelled egg is wrapped in store-bought frozen paratha and baked at 350 F for about 20 minutes.

Recipe courtesy: Mahanadi

Adai

Ingredients

• 2 Cups par boiled rice
• 1/3 Cup Chana Dal
• 1/3 Cup Arhar Dal
• 1/3 Cup Whole Black Dal ( Urad Dal)
• Asafoedita Powder - 1/4 Tea Spoon Full
• Curry Leaves
• Green Chillies 4
• Salt To Taste
• Black Pepper Corn - 10
• Jeera 1/4 Tea Spoon Full
• Finely Chopped Coconut Pieces- 2 Table Spoon Full
• Oil

Method

• Soak rice and lentils separately for 6 to 7 hours.
• Clean and grind rice coarsely.
• Clean all lentils and grind together with all other ingredients (except coconut and curry leaves) to a coarse consistency.
• Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter.
• Add water if necessary and mix thouroughly.
  
• Heat a Tava , smear with oil and pour the batter and spread to a round shape.
• Add a spoonful of oil on the edges and also on the adai.
• Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
• Remove from heat.

Serve hot with coconut chutney.