Thanks to Nithu’s ‘Best from Waste’ event, I have been paying more attention, what goes into my kitchen garbage. And, having done this for over a week, I realize the vegetable that has the most wastage is cauliflower. I usually do my prep work after I get back from the grocery store, and this time instead of throwing away the stems and leaves of cauliflower, I washed, wiped, chopped and bagged it. And, I realized that these parts that we normally throw away, comprise 1/3rd of the cauliflower. So, if you buy cauliflower by the pound, you end up throwing away 30% of what you paid for.
Having done the prep work, I had these cauliflower stems ready and waiting to be put to use.
I made bulgur upma, hoping to send it in for the ‘Blogger Secret Ingredient’ event. But, I missed the deadline. And, I had some leftover upma. (For recipe for upma, follow the recipe here, and substitute bulgur for the semolina).
For dinner yesterday night, I didn’t have any idli/dosa batter and my challenge was to use up these two ingredients – bulgur and cauliflower stems.. I came up with the recipe for a quick ‘bulgur cauliflower stems adai’. It was delicious.
1/2 cup toor dal
1/2 cup split moong dal
1/4 cup channa dal
1/2 cup rice
5 red chillies
1 tsp fennel seeds
1 inch piece of ginger, chopped
1 cup of leftover bulgur upma or just cooked bulgur
1 – 2 cups cauliflower stems
1/4 cup chopped cilantro
salt to taste
Place the dals, chillies and rice in a bowl and pour hot water to cover it.(not boiling, just hot). Soak for an hour. The hot water reduces soaking time. If you plan on soaking longer, just use room temp water.
Quarter the onion and place it in a food processor along with the cauliflower stems. Pulse to chop these into very fine bits.
Grind the soaked dals, with the fennel, ginger and salt to taste to a batter. The consistency should be fine, but not pasty. Remove and set in a bowl. Add the bulgur to the blender and pulse just until it breaks down a little bit. Take care not to make this pasty. Mix it with the rest of the batter. Add the chopped cauliflower and onion to the batter and also add the chopped cilantro.
Heat the tava over medium high heat, and pour the batter and swirl to make the adai, similar to how you make dosa. Cook until crisp on both sides. Enjoy hot with coconut chutney.
Verdict: Crispy and crunchy, this was a very healthy adai, because the bulk of the adai came from the cauliflower stems, bulgur and the dals. Protein rich, and delicious.Pin It