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

Monday, March 14, 2011

Karadaiyan Nombu | Adai Recipes!

I am reposting this again, since today is the Nombu Festival. I am going off to prepare. Happy Karadaiyan Nombu to all ladies.

Karadaiyan Nombu is on 14th March between 8.00 and 9.30pm. It is a festival celebrated by Hindu married women. The story behind this is Savitri observed fast(upavasam) for the sake of well being and long life of her husband Satyavan. It is continued and believed by tying a yellow thread tied with flowers keeping turmeric at the center in front of Goddess photos. The thread is tied during the time Panguni Masam starts temple priest is best person to get exact time. Prayers are done by Hindu married women offering pooja, vella adai & kara adai, breaking coconut, offering fruits along with betel leaves, betel nuts and turmeric.

After pooja is done, they eat kara adai and sweet adai in plantain leaf with edge.


There are two types of adai sweet and salt. Recipe as follows:

Kara Adai



Ingredients
Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Oil – 5 tspns
Mustard – ½ tspn
Bengal gram/Urad dal – 1 tspn
Asafotida – 1 pinch
Dry Red Chilli – 2 nos
Curry leaves – 10 nos (chopped)
Grated coconut – 1 cup
Salt

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, season it with oil, mustard, wait till it spulters.
Add Bengal gram, urad dal, asafetida wait till it turns brown.
Add curry leaves and dry red chillies and sauté for few mins.
Add 4 to 5 cups of water. Allow it to boil.
Now add the cooked karamani and salt. Stir for few mins.
Add grated coconut and mix well.
Add rice flour and keep stirring till it absorbs all water in medium-low heat.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Karaadai is ready to serve with butter.

Vella Adai



Ingredients

Karamani(Black eye beans) – 1 cup
Rice Flour – 2 cups
Jaggery – 1 ½ cups(you can lessen if you want less sweet)
Grated coconut – 1 cup
Cardamom powder – 1 tspn

Preparation method
Cook karamani(brown or white) in pressure cooker for about 3 whistles and keep aside.
In a thick bottom kadai, put jaggery and water. Wait till it dissolves and filter it to remove mud particles.
Transfer it to a vessel.
Now add the cooked karamani. Stir for few mins.
Add grated coconut and cardamom powder mix well.
Add rice flour and keep stirring till it absorbs all water.
Off the stove and mix well like chapathi dough by hand.
Take a plantain leaf or plastic sheet and grease oil on it.
Make small balls, spread by hand to small round patties and make a hole in the center.
Steam the patties in idli cooker or pressure cooker(without whistle) for 20mins.

Vella Adai is ready to serve.

Note - The quantity of jaggery can be reduced or increased according to one's requirement.

Monday, April 24, 2017

Varagu | Kodo Millet Adai | Breakfast Recipes!

Varagu Adai is really healthy and great to substitute rice with millets. I have been trying to include millets in my cooking mostly in my breakfast and tiffin. This was very tasty and delicious. Do try and enjoy.



Ingredients
Varagu/Kodo millet - 2 cups
Channa Dal - 1 cup
Toor dal - 1 cup
Urad dal - 1 tblspn
Peppercorn - 10 nos(according to taste)
Dry red chilli - 5 nos
Curry leaves - few
Ginger - a small piece(optional)
Asafotida - 1/2 tspn
chopped Onion - (optional)
Salt

Preparation method
Wash, rinse and soak all ingredients except salt for 2-3 hrs.
Then grind with salt to coarse batter with water.
Heat a skillet/tawa and can prepare adai like dosas immediately or can rest the batter for 1/2-1 hour and make too.
Drizzle some gingely oil and cook both sides until crispy.

Serve with any of them chutney /molagai podi / Aviyal/Jaggery/Curd.

Instant Adai

You can grind all the ingredients to coarse/fine powder store it and prepare dosa by just adding water anytime.

Relish the Adai!

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you.

Sunday, February 17, 2013

Green Dosa | Crepes | Savory Pancake! Healthy Breakfast!

I prepared this dosa for dinner yesterday, wanted to do Andhra Pesarattu but tried different combination. I have already posted Green Gram Adai here.


Ingredients
Green Gram - 2 cups
Curry leaves - 3 sprigs
Green Chilli - 4 nos(As per your taste)
Channa Dal - 1 tspn
Rice - 1 tspn
Urad dal - 1 tspn
Ginger - 1 inch
Onion - 1 no sliced
Capsicum optional
Salt


Preparation Method
Soak green gram, dals and rice for about 2 to 3 hrs in hot water/normal water.
Drain the water and grind with curry leaves, ginger, g chilli and salt to fine batter.
Take to a bowl/vessel add chopped onions and capsicum. Mix well and leave it out for 1 hour. Check for salt.
Heat a skillet/tawa and pour one laddle of batter and spread like dosa.
Put 1 tspn oil and cook both sides till brown.

Serve hot with any chutney or gravy.

I served it with Aviyal which was prepared in the morning.

Notes - You can also grind only green gram.
Adding of capsicum is optional, its tasty with just onions too.
You can also add coriander and mint leaves. I ran out of it, but loved the curry leaves flavour.

You may also like these recipes
Traditional Adai
Green Gram Adai
Andhra Pesarattu

Monday, November 30, 2009

Karthigai/Thiruvannamalai Deepam Appam Pori Recipe!

Karthigai Deepam falls on 1st of December 2009 and is observed by Hindus all over the world and mainly in Tamilnadu, India . Lamps are lit daily for 30 days beginning a grand day on the 1st day. Crackers are burst mostly reserved after Deepavali. People visit Lord Murugan (Son of Lord Shiva) temples and offer pooja. They also visit Vishnu temples and observe Vishnu Deepam is tomorrow celebrated by Iyengars. Day 3 thats day after tomorrow is Kuppa Karthigai were lamp is lit everywhere mainly at entrance of the house.

Thousands of people visit Thiruvannamalai temple to see the Deepam(Lamp) lit in temple which is in Tamilnadu and offer prayers for the well being of families.

House is decorated with decorative lamps and prasadams are offered to god. Pooja is performed in the evening with Pori, Appam and Adai as Neivedyam.

Traditional Festive Food without onion and garlic is prepared includes special Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls), Nel Pori Urundai(Puffed Rice Balls made from Paddy), Appam and Adai.

I am giving recipes for Vella Aval Pori Urundai(Sweet Beaten Puffed Rice Balls) and Nel Pori Urundai(Puffed Rice Balls made from Paddy)
I would like to thank my Father and Mother in law for their help in making these.
Vella Aval Pori Urundai and Nel Pori Urundai

Ingredients
Pori - 400 gms
Vellam(Jaggery) - 3 cups(1.5 paavu)
Fresh Coconut - 1 cup(cut into tiny pieces)
Fried Groundnut(Varutha Verkadalai) - 1/2 cup(Optional)
Sukku Podi(Dry ginger powder) - 1/2 tspn
Elakkai Podi(Cardamom powder) - a pinch


Preparation Method

Clean and Seive Pori.

In a kadai, add vellam and sprinkle little water and start dissolving. Once its dissolved filter it since mud particles will be there in vellam.

Then again pour the liquid in the kadai and start boiling it until its 1 string consistency. Keep stirring in low medium flame.(You can also check this by taking little water in a cup and pour a spoon of Jaggery paste (Vella Paggu). If you can make a small ball out of it then its correct consistency (padam)

Now add Dry Ginger Powder, Coconut Pieces, Elaichi (Cardemum) Powder and Groundnut and mix well. Reduce the flame.


Disolving of Jaggery Checking of Padam
In a wide vessel take the pori and slowly add this hot vella paggu. Caution since Paagu is very hot, dont mix with hand. Take a laddle and mix fully once its slightly cool. Start making balls and keep aside.

Repeat the same process for leftover pori too.

This is the same procedure for Nel Pori Urundai also.


Checkout my recipe for 
Adai.
Appam /Nei Appam
Banana Appam
Salt Appam (without onion)

Note - If you cannot make balls take little rice flour(Arasi Maav) apply to your hands and make balls. Sometimes after doing this too you cannot make balls its because of mistake in the Vella Paggu so have as it is....

Happy Karthigai!!!

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.

Monday, September 12, 2011

Green Gram Adai

Adai is a popular breakfast/tiffin in Tamilnadu. This time I have added green gram and it was good. I have already posted the recipe here and here.


Ingredients
Rice - 1/2 cup
Green Gram/Pacha Payru - 1 1/2 cups
Channa Dal - 1/4 cup
Toor Dal/Tuvaram Paruppu -1/4 cup
Urad Dal/Ulatham Paruppu - 1 table spoon
Dry Red Chilli -1no
Green Chilli - 1 no
Ginger - 2" piece
Rice flakes/Aval/Poha - 1 tspn
Asafotida/Hing-1/4 tspn
Salt to taste
Curry leaves -few




Preparation Method
Rinse and soak Rice and Dals in water for about 3 to 4 hours.
Then grind to slightly coarse paste in a mixie or blender with chilli, ginger and salt. Transfer it in a bowl and add asafotida and curry leaves. Leave it for 2 to 3 hours.
Then heat a tawa/skillet and spread like dosa. You can make it thick or thin and crisp whatever you like.
Put oil turn and cook for 2mins.

Serve as it is with Ghee/Aviyal/ Molagai Podi/Curds and Jaggery.

This recipe is going to Vrat Ka Khana Event by Kalyani.

Thursday, February 25, 2010

Cooking for Kids - PFE Roundup

Sorry Friends for the delay in the roundup. I have taken a back seat from blogging since my inlaws are getting back to India.

Here comes the Roundup of Cooking for Kids - Creative Food for Picky/Fussy Eaters. Hope its useful if you have a Picky/Fussy Eater at home.


Aloo Vegetable Paratha by Preethi.
She says like all other kids, we have a tough time feeding our little one. He loves chappathis and will have it at any time of the day. Once when iImade aloo parathas he loved them, to make them more healthy i sneaked in some cooked vegetables. To my surprise my little one loved it. So i thought of sharing it with other moms. This can be served as breakfast, lunch or dinner.

Vermicilli Idli by Akshatha.

She says MY SON IS NOT A PICKY EATER THOUGH BUT HE WAS VERY RELUCTANT ON EATTING THE NORMAL IDLI SO ONE DAY I PREPARED IT AS EVENING SNACK BUT NOW THIS DISH I MAKE EVERY NOW AND THEN FOR BREAK FAST AND EVENING SNACK BOTH MY HUSBAND AND SON RELISH THIS.


Vegetarian Pot Pie by Basheera. She says TODAY'S KIDS LOVE ONLY LIKE THESE STUFFS,THEY WILL NOT LEAVE A BIT WHEN WE GIVE FANCY DECORATED BREAKFAST.


Vadai by Ammu



Sweet Ragi Idiyappam by Nithu


Ragi Idiyappam by Nithu

Spinach Vadai by Kalva

Muthiyaa by Kanchan

Veggie Poha by Nithu

Soyabean Rice Adai by Pari

Baked Fusilli in marinara by Pari

Pumpkin Raisins Muffin by Saraswathi Iyer


Ragi Puttu by Shama

Ragi Sweet Kozhakattai by Shama

Ragi Kara Kozhakattai by Shama

Ragi Dosai by Shama

Sweet Potato Wrap by Kalai


Colourful Vegetable Idli by Padma


Multi Legume Dosai by Sadhana

Tofu, Potato, Peas Masala Sandwich by Priya

Eggless Savoury Cheese Corn Muffins by Priya

Stuffed Rajma Paratha by Priya

Vegan Herbed Bellpepper Corn Muffin by Priya

Colourful Mini Dosa by Nithu


Sub Inspired Vegetable Sandwich by Anitha



Spinach Banana Smoothie by Divya

Idiyappam by Divya


Bread Pizza by Devi


Arsi Paruppu Sadam by Shama

Veggie Puris by Jayashree


Mooli Paratha by Sowjanya

Please do let me know incase I missed any entry. Thank you all for participating in the event.

Hope to see your entries in my MEC Soups Event too.

Cheers
Saraswathi

Wednesday, January 12, 2011

Only Greens Event Roundup !!!

Dear Friends,

Back with the roundup of Only Greens Event. I am overwhelmed by the response. I received 103 healthy entries for the event. Thank you for the support and participation. Do leave a comment or mail me to know incase I have missed any of your entry, which is not intentional. Will update it.  Sorry for the delay, my laptop is out of order sometimes needs servicing have kept in pending.
I would like to thank Pari for giving me the opportunity for guest hosting.

Checkout the winner of the Cookbook here and CSN Winner at Pari's space.

Hope you Enjoy the roundup!!!

Indian Entries


Dum Aloo Chutney Wale by Prathibha

Puliyohara Gongura by Satyavati

Palak Pulav by Vidhya
Methi Pulao by Gayathri
Methi Bread by Gayathri
Khatta Palak by Neeraja

Sindhi Sai Bhaji by Shobha
Methi Zunka by Preeti
Mint Pulao by Kurinji
Keerai Masiyal by Kurinji
Spinach Corn Soup by Santosh
Sarso Ke Saag by Santosh
Paratha by Santosh
Green Chilli Achar by Santosh
Dal Palak by Vandana
Methi Roti by Jay
Coriander Rice by Monika


UK Entries

Palak Kofta Curry by Kavita
Methi Chaman by Kavita

Mint Paneer by Kavita
Spinach Sambar by Jayasri
Spinach curry by Pavani

Methi Rice by Revathi

Aloo Palak by Jyoti

Germany Entries

USA Entries
Chana-Palak by Harini-Jaya

Ponnaganti Aaku Koora by Harini-Jaya

Palak Pacchadi by Harini-Jaya
Gongura Pulusu by Harini-Jaya
Palak Pulusu by Harini-Jaya






Spinach Kootu by Sunitha

Dal Methi Curry by Shanavi
Methi Pulao by Shanavi
Spinach Paratha by Shanavi
Avarakkai Poriyal by Shanavi

Ambada Bhaji by Tahemeem





Tofu Cutlet by Sangi




Palakura Fry by Smitha
Cilantro Rice by Foodlovers


Sarson Ka Saag by Supriya

Sai Bhaji by Supriya


Aloo Palak by Supriya


Keerai Masiyal by Krithika

Coriander Chutney by Krithika

Aloo Methi by Sanyukta

Rajma-Palak Paratha by Sanyukta

Methi Matar Malai by Sanyukta
Mexican Green Rice by Sanyukta
Crispy Okra Fry by Honeybee
Palak Paneer by Honeybee

Canada Entry
Broccoli stir fry by Akheela

Singapore Entry


Thank you once again and kindly accept my award as token of participation.


Will be back with my Celebrate Sweets  Sugarless Event Roundup.

Don't forget to download this blog on Nokia Ovi Apps click here. Its free!!!

Cheers,
Saraswathi

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