Showing posts with label Adai. Show all posts
Showing posts with label Adai. Show all posts

Wednesday, January 20, 2021

Millet adai

 Adai is a kind of spicy dosai (Tamil cuisine). If you want to read more please click to see my usual adai recipe, nine grain adai. I prepared a newer kind of adai this week using millet along with other ingredients. This tastes more similar to the original adai, but this feels lighter.  This is my own version of a millet adai, hope you all try this and enjoy !

Millet adai with kara kulambu and sugar
Millet Adai with karakulambu and sugar

Thinai millet 


To grind:
Idly rice / any rice - 1/2 cup
Foxtail millet (thinai) - 1 cup
Channa dhal (Kadalai paruppu) - 1/2 cup
green gram (whole) - 1/2 cup
urid dhal (Uluntham paruppu) - 1 tbsp
ginger - 1 inch
whole black pepper - 2 tbsp
cumin - 1 tsp
Dry red chilli - 5
Asafoetida powder (hing) - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp (to taste)

To add before making adai:
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprig
cumin - 1 tsp

Method:
Wash and soak together everything given 'to grind'  for 4-5 hours (except ginger, salt, turmeric, hing).
I soaked it by 6 Am and prepared the batter by noon and made this adai for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dals should not ferment).
Grind all soaked items together to a medium coarse dosa batter .
Finely chop the onion, cilantro , curry leaf and add this to adai dosa batter.
Heat a thick cast iron dosa pan and coat it with a little sesame oil. Drizzle water and wipe clean.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Flip it. wait to get adai cooked on both sides.
It will take around 3 - 5 minutes for each adai to be cooked completely.
Like wise make as many as required.
If you need to prepare it faster, use two dosa tawas, as this helps better to serve a hot crispy adai.
Adai dosai is ready!
Makes nearly 15 adai.

Serving suggestion:
Serve adai hot with coconut chutney , sugar or aviyal or onion chutney.
Sometimes we enjoy this with kara kulambu too. 
Do not prepare it in batches before serving. Because adai tastes better when served hot.
So start making adai , as soon as your loving family sits in front of the dinner plateЁЯШН 

Note:  
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.


Tuesday, July 22, 2008

Nine grain Adai.(Nava dhanya Adai)



I am sure everybody is interested in making fiber rich recipes. Fiber plays a vital role in reducing body fat.Traditional Indian foods are always rich in fiber and less in carbohydrates. Here is a recipe for adai. Adai can best be served as breakfast or dinner.Since it is full of fiber , it takes a lot of time to digest. so people prefer to have adai fo breakfast or as an early dinner.Navadhanya means nine grains. Those grains are used in Hindu poojas and homams.

Ingredients:
black pepper- 1 tsp
red chilli - 2
red onion - 1
ginger - 2 inch long
garlic- 2 pearls
turmeric - 1/4 tsp
curry leaves - 2 brig
Asafoetida- 1 pinch

Soak the following Navadhanya in water for 4 hours.
1.Bengal gram - 1/2 cup
2.rice - 1 cup
3.Red gram - 1/2 cup
4.Black gram (without skin)- 1/2 cup
5.sesame seeds - 2 tbsp
6.green gram - 1/2 cup
7.wheat - 1/4 cup
8.horse gram - 2 tbsp
9.Black eyed peas/cow peas - 1/4 cup

To grind:
Add the soaked navadhanya to the Indian mixer or grinder.
Add 1 tbsp salt.
Add all the ingredients except onion and curry leaves.
Grind them in to a coarse batter. store in refrigerator.

Method:

Heat a dosa tava / pancake pan.
coat the pan with sesame oil.
Add chopped onion and curry leaves to the batter.
Spread them into thick dosa/ pancakes.
with a spoon make a small hole in the center and add a drop of butter or oil.
Watch for a red color in the edges.
Turn it upside down with a spatula.
serve hot.

Serving suggestions:

Makes 25 Adai.
Onion chutney or coconut chutney can be served as dippings.
Refrigerate the remaining adai batter immediately. Do not use fermented adai batter, as it is harmful.

Look for Priya Madan's pages for meanings:
http://www.thezeal.com/cooking/ingredients_glossary.asp
(Tamil, Kannada,Telugu,English names for Navadhanya.)
http://www.vedagamasudha.org/GrihaPravesha.htm



English - Kannada - Telugu - Tamil


Wheat- Suji Godi- Godumulu- Goduma
Rice- Akki- Beeyamu - Arisi
Red Gram - Thogari Bele- Kandi Pappu - Thuvaram Paruppu
Green gram- Hesaru Bele - Peraru Pappu - Pasi Paruppu
Bengal gram- Kaddale - Senagalu - Kondai Kadala
Black eyed peas- Aura Bele- Chikudu Pappu- Thattam payaru
Sesame - Yeilu - Nuvullu - Yellu
Black gram - Uddina bele- Nalla Minumulu- Pappu Ulutham
Horse Gram- Hurli - Ullavalu- Kollu

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