Thursday, January 10, 2013

Adai - Paruppu Adai

#Adai is a special tiffin prepared using rice and lentils [ dals ]. We just need 2 hours to soak the ingredients and take another half an hour to prepare the batter. Adai can be made immediately after grinding as the batter does not have to be fermented.
Now to the recipe.

Adai [ Paruppu Adai ]

Ingredients :
To grind :
Raw rice                                         : 1/3 cup
Boiled rice ( idly rice )                       : 1/3 cup
Gram dhal ( channa dhal )                 : 1/3 cup
Thuvar dhal ( toor dhal )                   : 1/3 cup
Red chilly                                        : 4
Ginger                                             : a small piece
Asafoetida                                        : a small piece
Jeera ( cumin )                                 : 1/4 tsp
Somph [ fennel ]                              : 1/2 tsp
salt                                                  : 1/2 tsp ( adjust )

Other ingredients :

chopped bottle gourd

Curry leaves                                    : 10 to 12
Coriander leaves chopped                  : 2 tblsp
Bottle gourd thinly chopped               : 1 cup
Carrot grated                                      : 1 Tbsp [ optional ]
Onion                                             : 1 ( thinly chopped )

Method of preparing the batter :
Wash & Soak both the rice together in a vessel for 2 hours.
Wash & soak the dhals together in a seperate vessel for 2 hours.
First grind soaked rice with red chilly, asafoetida, jeera, somph, ginger in a grinder or mixie well.
Transfer into a clean vessel.

Now drain water from the dhal and grind the soaked dhal coarsely without adding water. Transfer into the rice batter.
Wash the grinder or mixie with 1/4 of water & add to the batter.
Mix well after adding salt and keep aside.
Now add all the chopped onions, vegetables & leaves.
Mix well to get a thick batter. Adjust salt.

Method :
Heat a tawa on medium flame and spread oil evenly over it.
Now put a big ladle full of batter on the tawa at the center and spread evenly with the back of the ladle to make a circular pancake.
Pour a tsp of oil over and along the sides of the adai.
Adai takes a long time to cook. Close with a lid.
So be patient & remove the lid.
Turn the other side, put some oil and cook nicely till the other side turns golden color.
Do not close with a lid after turning the side.
Once ready transfer into a serving plate or into a casserole.
Have it with white coconut chutneyaviyal, or tomato chutney.

Take a hotty hot adai on a plate & place a cube of butter over it.  I strongly recommend to have it with jaggery. Mmmm... taste very good!! 
Adai batter spread on a hot tawa Flip adai to cook other side
Adai [ Paruppu Adai ]

Note :
Temper mustard seeds in a kadai with one tsp of oil & pour over the batter. Mix well then make adai which gives a nice aroma.

We can also add tender yellow pumpkin or drumstick leaves instead of bottle gourd.

Other adai recipes
Kodi Pasalai Adai
Kodi Pasalai Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo spinach Adai
Pesarattu with moth beans sprouts
Arisi Roti [Rice Pancake ]
Arisi Roti
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai

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