ADAI RECIPE | BREAKFAST / DINNER RECIPES

                          

Adai recipe

Prep Time: 3 hours soaking    |  Cook time: 4 mins per adai    |  Makes: 20 adais

Ingredients

Raw rice,Idly rice  1 cup each 

Channa dal/Kadalai paruppu  1/2 cup 

Toor dal/thuvaram paruppu  1/4 cup 

Urad dal/uluntham paruppu  1 fist full 

Moong dal/paasi paruppu  1 fist full 

Small onions/shallots,chopped  3/4 cup 

Coriander leaves chopped  4-5 tblsp 

curry leaves  2 sprigs 

Asafetida  1/4 tsp 

Red chillies  15 nos. 

Salt  to taste 

Method

1. Soak rice and dhal separately for 3 hrs minimum or more. First grind the red chillies with salt, asafoetida and then add rice.

2. Grind it to a coarse paste (little more finer than ceroti rava). Add dal. Use the pulse,inch

or juice option to grind this dals coarsely. Make sure to wipe the sides and lids for even

grinding.

3. This should be more coarse in texture as shown in the picture. Mix both the ground items

well and set aside. You can keep upto 3-4 hours, or even make immediately.

4. Just before making adai,add the onions,coriander,curry leaves and mix well.The batter

should be thicker than our idly dosa batter. So adjust water as needed. 

5. Heat the tawa and spread little oil  and spread one laddle full of batter as thick

adais,make a small hole in the middle and again pour little oil around. Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. (you can

cook covered  with a lid, before flipping )

Notes

You can add 2-3 tablespoons of finely chopped carrot as my MIL does. Also you can add chopped spring onions ,if you have any in hand.

Remember, small onions tastes best, so use lots of onion and if possible fully small onions, if lazy or dont have in stock, mix both and make. More the onion in the batter, more tasty the adai gets. 

 I found that soaking for 3 hours or more gives you best results.  Also can add drumstick leaves to this Adai! Don’t be stingy in asafetida and also adding oil to the adai,once in a while its okie

right?      We usually grind in early evening and make adai in night for dinner. 

 

UPMA ADAI

Ingredients:Raw rice 1 cup

Toor dal/Thuvaram paruppu 1& 1/2 tblsp

Black pepper corns 1 tsp

jeera 3/4 tsp

Coconut, grated 1 cup

Water 2 & 1/4 cup

Coconut oil 1 tsp

Salt As needed

To Temper:

Mustard 1 tsp

Asafetida A pinch

Curry leaves 1 sprig

Coriander leaves Chopped- 1 tblsp

Oil 1 tsp

Method:

1. Clean and soak rice and dal for at least 2 hours . 2. First  grind pepper and jeera just a little and then add the soaked rice and dal and grind

carefully to rawa consistency as shown in the picture.

3. Heat kadai and temper with the items given under the table and add the water and bring to boil.

4. Add the coconut and then the ground rice mixture and Mix well.

5. Cook covered in low flame for 4-5 mins.Cook till it becomes like upma. (non sticky)

6. Add the coconut oil(if desired) and mix well and switch off the stove. 7. After cooling down take desired sized ball and make adais. I made small adais and

shaped it with a lid. You can skip this step and make bigger adais as well. 8. I used a polythene sheet and a glove. Grease just the first time when u start to

make,after that i dint needed,so if you feel u need to grease,u can. Other wise not necessary.

9. Heat a non stick pan and drizzle little oil or ghee and toast these adais in medium flame each side for about 2 mins.

10. Serve with coconut chutney or coriander thokku or coriander chutney the best of all!!

RAVA IDLI RECIPE (WITH ENO) Published On 11:39 AM   100 comments   71

             

Rava Idli recipe

Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 12

IngredientsRava/Sooji/semolina  1 cup 

Curd(sour or not sour depending upon ur taste)

 1/2 cup 

Eno fruit salt(plain or lemon flavor)

 1 tsp 

Lemon juice  1/2 tsp 

Ginger(chopped very fine or paste)

 1 tsp 

green chillies(chopped very fine or paste)

 4 nos  

curry and coriander leaves

 1 tblsp (chopped very fine) 

Water  1/2 cup(adjust to reach consistency) 

Salt  As needed 

To temper:

Mustard 1 tsp

Urad dal(Ullutham paruppu)

1 tsp

Channa dal(Kadala paruppu)

1 tsp

Cashews 1 tblsp (broken into small pieces)

Oil and ghee 1 tblsp

To decorate (optional)

Carrot gratings 1 tblsp

coconut gratings 1 tblsp

Method

1. Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).

2. Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame

taking care to not to change the colour of rava. 3. After two min,transfer to a bowl,cool down and add the curd,enough water,lemon

juice,salt mix well.(the consistency should be like our idly batter consistency,light and

loose not too thick)

4. Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.

5. At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which

makes the batter frothy) 6. Immediately,pour into the idly moulds and steam for 5-7 minutes.(to check if its

done,insert a knife or spoon back and it should come clean)

7. Your spongy,moist,soft rava idlies are ready now! Garnish if desired and Serve with

coconut chutney or your choice of chutney!!! To get the perfect Rava idli:

If you want to decorate the rawa idlies,you can first add little,little carrot,coconut gratings (You can keep a fried cashew nut also) in the mould and pour the batter over it.

Eno salt is very very important ingredient,so make sure you dont omit it,and should be a active one i.e; if you add it to the battter,you should be getting bubbles.

Add water and curd in equal proportion and consistency of the batter should be loose,not too thick.(or else the idlies will come out dry)

You can add green peas along while frying ginger green chillies.