Broccoli-Paruppu-Adai

#BroccoliParuppuAdai  #BroccoliPancake : Many times I have seen #Broccoli in big supermarkets, but never bought as its price happened to be very high.  Now I got this vegetable in our local market at #Chittaranjan, West Bengal. The vegetable is very cheap and fresh too.
#Broccoli belongs to cruciferous vegetables family that includes cauliflower and cabbage. Cruciferous vegetables are good source of Sulfur and beta carotene.
#Broccoli is less in calories and rich in fiber, minerals and vitamins.

Now I am trying all sorts of  preparations using #broccoli. I recently prepared #Adai [ #pancake ] using broccoli and came out well with lovely greenish color.

With the given ingredients can prepare approximately 5 - 6 adai [ pancakes ].

Ingredients:
To soak:
1/3 Cup	Boiled Rice [ Idli rice ]
1/3 Cup	Raw Rice
1/3 Cup	Thuvaram paruppu [ red gram ]
1/3 Cup	kadalai paruppu [ bengal gram ]
1/3 Cup	Payatham paruppu [ green gram split ]
To grind:
Small piece	Asafoetida
1 Tsp	Fennel seed
1 Tsp	Cumin seed
1/2 inch long	Ginger piece
1/4 inch long	Turmeric Tuber [ optional ]
2 - 3	Dry Red chilly [ adjust ]
1 Tsp	Salt [ adjust ]
To add:
1/2 Cup	Broccoli chopped nicely
1 medium size	onion, chop nicely
6 - 7	Small Onion, chop nicely
10 - 12	Vazhaipoo florets, chop nicely
6 Tsp	Coriander leaves chopped
10 - 12	Curry leaves tear into pieces
10 - 12	Vallarai leaves chop nicely

Gingelly oil [ till/sesame oil ] or groundnut oil to cook adai on tawa [ dosai kal ].
Ghee to apply over the adai

Note : Vazhaipoo florets [ banana blossom ] and vallarai leaves [ centella ] optional


Method :
Take boiled rice and raw rice in a vessel.
Wash and soak for 2 hours.
Take thuvaram paruppu, payatham paruppu and kadalai paruppu in another vessel and soak for 2 hours.

After two hours take asafoetida, ginger piece, turmeric tuber, red chilly, salt, cumin and fennel seed in a mixie jar.
Grind coarsely and then add soaked rice.
Add little water and grind coarsely.
Transfer into a wide mouthed vessel.

Now take soaked thuvaram paruppu, payatham paruppu and kadalai paruupu and run for a few seconds without adding water.
Transfer into the same vessel containing rice batter.
Mix well and adjust salt.

Add chopped onion, chopped broccoli, coriander leaves, chopped vazhaipoo, chopped vallarai leaves and curry leaves.
Mix well the batter and adjust salt.
The batter should be slightly thick and able to spread on tawa easily.
If it is too thick add little water and mix well.

Heat a tawa [ dosai kal ] on a stove over medium flame.
Apply a teaspoon of oil over hot tawa.
Keep two ladle full of adai batter at the center of the tawa and spread evenly using the bottom side of the ladle.
Apply oil on and along the rim of the adai.
Close with a lid for a minutes.
After one minute remove the lid.
Flip the adai once the rim becomes golden color and cook the other side also.
Transfer on to a plate once both sides become golden color.

In the same way make adai with remaining adai batter [ adai maavu ].

Apply 1/2 Tsp of ghee over adai [ optional ].

Serve hot with Aviyal 


or coconut chutny 


or murungaikai sambar.

Adai tastes too good with jaggery.










You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai

For other Adai/Pancake Varieties

Adai/Pancake

To cook for breakfast/Dinner

Tiffin varieties