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Showing posts sorted by date for query adai. Sort by relevance Show all posts
Showing posts sorted by date for query adai. Sort by relevance Show all posts

Tuesday, April 28, 2009

Traditional Adai!!!

A long time pending in my drafts finally posting this recipe. Enjoy.....

Adai is one other typical South Indian Breakfast/Tiffin item. It is like dosa but different in taste prepared with paruppu(dal).

Ingredients:
· Boiled Rice /Dosai Rice - 2 cups
· Thoor Dhal (Thuvaram Paruppu) - 1/2 cup
· Channa Dhal/Bengal Gram (Kadala Paruppu) - 1 cup
· Urad Dal - 1/2 cup
· Red Chilli Dry - 3 nos
· Curry Leaves - few
· Asafotida (Hing) - 1/4 tspn
· Salt to taste
For Variations
· Chopped Onion
· Black Pepper powder (preferably as grains)
· Sliced Coconut
· Drumstick leaves (Murungai ilai)

Start with:
· Soak rice and dhal in water over night.
· When soft, grind it coarsely with red chillies.
· Though thin paper roast Dosas can be made with the smooth batter, in general the batter for Adai has ingredients not ground nicely. This still gives the nice brown crispy texture.
· Once ground add asafotida & salt and leave the batter to ferment for a while (duration….depending upon the outside temperature)

Consistency: Should be little thicker than the Dosai Batter (Coarse)

Now if you are wondering why Onion, coconut and Murungai Ilai then here you go with the below options:
· At the time of making Adai, you can use one of these as additional ingredient (I repeat only one of these and not all together) to get different flavors to your Adai.
· Another alternate is that, instead of Red Chlli you can use Black Pepper and in that case again sliced Coconut can be added.
· If you are looking at Murungai Ilai, do not add Pepper or Coconut but you may wish to add onion. Try not to add more leaves as some do not like the weired bitter like taste.

Adai can be prepared without any of these extras but if you want your taste buds to try different, then add these ingredients only when you are making the Adai and not before. This helps the basic flavor of the batter remain the same and that the freshness of the additional ingredients.

Preparation:· Add your desired extra toppings and also the curry leaves.
· Heat the pan a little more than medium, season it with half spoon of your preferred oil.
· If your pan is nonstick type, then no need to season it but you can straight away start making Adai.
· Remember that since the batter is not smooth and the consistency is thicker than that of Dosa, this needs to be cooked a little longer than Dosas.

. To make the corners crispy, add little oil to sides. you can also make a little gap at the middle and add little oil to make it crispy too. Turn the adai and cook reverse side.

Serving Options:
· Adai with Avial is the best. For Avial check for recipe just click Aviyal· Adai with butter cube.
· Some people like my husband eat it with Jaggery and thick fresh Yogurt.

Wednesday, January 21, 2009

Rice Adai(Dosa)

It is called Verum Arasi Adai in tamil. A different in taste. This is simple, tasty and easy to prepare.

Ingredients

Boiled rice - 2 cups
Grated coconut - 1 cup

Salt


Method
Soak boiled rice in water for 6 - 8 hours

Grind in mixie with grated coconut to smooth paste
Add salt and leave for 3-4 hrs for fermentation

Then pour batter on skillet like dosa
Cook on reverse side also.


Rice Adai is ready to serve. This can be served with coconut chutney or onion chutney.

PS - If batter is leftover can be kept in fridge and used.

Tuesday, November 18, 2008

Aviyal | Authentic Kerala Recipe!!!

AN AUTHENTIC KERALA DISH
ALSO POPULAR IN TAMIL NADU




INGREDIENTS


BEANS
CARROT
MURUNGAKA/DRUMSTICK
CHENAI/YAM
VAZHAKKA/RAW PLANTAIN
POTATO
POOSHANI/WHITE PUMPKIN
MATHAN/SWEET PUMPKIN
FOR 2 PEOPLE PUT 50GMS OF EACH VEGETABLE
FRESH GRATED COCONUT – 1 CUP
GREEN CHILLI – 3 NOS
COCONUT OIL – 2 TSPNS
CURDS – 100 GMS
CURRY LEAVES FEW
SALT
PREPARATION METHOD
CHOP ALL THE VEGETABLES IN SMALL LENGTH (1 1/2INCH) AND PRESSURE COOK THEM WITH 1 TSPN SALT FOR 3 WHISLTES. WAIT FOR PRESSURE TO GO.
GRIND COCONUT AND GREEN CHILLIES TO FINE PASTE
NOW MIX THE PASTE WITH THE VEGETABLES AND BOIL. ADD LITTLE WATER IF REQUIRED
ADD CURRY LEAVES
ADD SALT
ADD COCONUT OIL AND MIX ON THE SIDES SO THE VEGETABLES DONT BREAK. OFF THE STOVE.ALLOW IT TO COOL A BIT.
ADD CURDS, MIX WELL.
AFTER ADDING CURDS DO NOT BOIL.
SERVE HOT WITH ADAI, RICE AND CHAPATHI. ITS VERY TASTY AND HEALTHY.

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