Saturday, October 8, 2016

Chowchow Adai

#ChowchowAdai : #Chowchow is known by various names in Thamizh like #SeemaKathirikkai, #BangaloreKatharikkai and is called #Chayote in English.
Last week I went to market to buy a small bottle gourd as I had planned to prepare #adai for dinner. But the bottle gourd available in the shop was too big. I didn't need that much big vegetable as it would go waste. I scanned through other vegetables of the shop and picked up chowchow. I chopped chowchow nicely and prepared adai. The taste of adai was very good and everybody thought it was bottle gourd adai. Here comes the preparation and the ingredients.

Can make 4 pancakes [ adai ]

Chowchow Adai


Ingredients:
To soak:
1/8 CupBoiled Rice [ Idli rice ]
1/8 CupRaw Rice
1/8 CupThuvaram paruppu [ red gram ]
1/8 Cupkadalai paruppu [ bengal gram ]
To grind:
1/2 TspAsafoetida powder
1 TspFennel seed
1 TspCumin seed
1/2 inch longGinger piece
2 - 3Dry Red chilly [ adjust ]
1 TspSalt [ adjust ]
To add:
1 Chowchow, peel and chop nicely
1 medium sizeonino, chop nicely
4 TspCoriander leaves chopped
10 - 12Curry leaves chopped
Gingelly oil [ till/sesame oil ]
Ghee to apply over the adai

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

After two hours put asafoetida, ginger piece, 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 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, chowchow, coriander 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.
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.

Apply 1/2 Tsp of ghee over adai
Serve hot with Aviyal or coconut chutny or murungaikai sambar.
Adai tastes too good with jaggery.
Chowchow Adai Chowchow Adai





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Arisi Roti
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai