Today I m coming up with the recipe of my mother’s world
famous Adai. Yes! Trust me there are people who call her from all over the
world for this recipe let alone other dishes.All are those who are addicted to
her awesome cooking.
The best part of her cooking is that she can make a table length spread of meals in a jiffy. She doesn’t sweat out in the kitchen for hours and hours to get those delicious meals.Without much of an adoo here you go with the recipe!
The best part of her cooking is that she can make a table length spread of meals in a jiffy. She doesn’t sweat out in the kitchen for hours and hours to get those delicious meals.Without much of an adoo here you go with the recipe!
Ingredients:
Idly rice-2 cups
Channa dal- ½ cup
Toor Dal-2 tbsp
Ginger-a thumb size piece
Asafoetida- ½ tsp
Dried Red chillies-7
Shallots-1 cup sliced
Coconut- ½ cup cut into small pieces
Drumstick leaves-1cup (optional)
Curry leaves-2 sprigs, chopped
Turmeric powder- 1 tsp
Salt-as needed
Ghee+Coconut oil mix-1/2 cup (1:1)
How It Happened:
1. Wash the rice, toor dal and channa dal and soak them
together in water for 1 & ½ hours. The water level should be an inch above
the rice while soaking.
2. Drain the rice and dal from water; add to the blender jar
with red chillies, ginger, asafoetida and salt. Grind them to rava consistency.
Do not add too much water while grinding, else they will be ground fine.
3. Transfer the contents to a pot, add turmeric powder,
salt, shallots, curry leaves, drumstick leaves and coconut pieces. Mix well
check for salt and adjust the consistency with water if needed. But the batter
should be thicker than the dosa batter.
4. Heat a tawa, add a ladle of adai batter and spread it in
circular motions. It will be hindered as there are veggies so it need not be a precise
circle. After spreading, make 2 or 3 wells here and there with the turner.
5. Now drizzle a spoon of ghee+coconut oil mix on the edges
of the adai. Also add a spoon of oil mix in the holes you made. Allow them to
cook in medium flame for 4 minutes or until you are able to remove the adai
with a turner.
6. Turn the adai with a turner and cook on the other side
for 3 minutes or until its cooked to golden brown.
7. Transfer the adai to a serving plate and serve hot with
aviyal or sugar.
Notes:
*Its very important to grind the rice and dal to a rava
consistency else the adai will be more or else like a dosa.
*Drumstick leaves are optional. Instead of them you can add
very finely chopped bottle gourd or very finely chopped cabbage.
*The veggies and coconut are to be very finely chopped for
them to be cooked.
*This ghee coconut oil mix is a speciality of my mother’s
Adai. It adds an incredible flavour.It calls out everyone in the street. But if
you are on diet you can use sunflower oil alone. I use sunflower oil as i make
adai at least once a week as its my M’s favourite dinner. But once in a blue i
too use ghee+coconut oil mix to relish the aroma.
*Maintain the temperature by adjusting the flame regularly
and cook them until golden brown and crisp. Wells are made for easy cooking in
the inner areas.
*While turning the adai and while transferring it to the
plate be careful as they become brittle once they are cooked.
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