Thursday, June 29, 2017

Posted by Mala at 12:30:00 AM No comments
Here comes another Salem special....
Recently I had been to my maternal home, when I discussed the family's signature recipes with my sister.
I couldn't wait any longer to share them with you all.....this is a really rare recipe.
You can call this another "avatar" of arisi upma. But the taste is totally different, very crunchy, and its perfect accompaniment is the curd-mahaali pickle.
Please check my Easy Arisi upma and Upma Kozhukkattai
Please check my glossary for any unknown terms.


Ingredients
Raw rice - 3/4 cup
Tur dhal - 2 tbsps
Water - 1 1/2 cups
Fresh coconut gratings - 2 tsps
Black pepper - 1 tbsp
Salt to taste

For seasoning
Gingely / cooking oil - 2 tbsps
Asafoetida/hing powder - 1/4 tsp
Mustard seeds - 1 tsp
Broken urad dhal - 1 tsp
Channa dhal - 1 tsp
Red chillies - 2, broken
Green chilli - 1, slit or chopped
Curry leaves - handful

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Rice & dhal soaking time: 45 mts; Cooking time: 1 hour

Yields 12 adais

Rice and dhal, sprinkled with liberal amount of water, and allowed to soak for 45 minutes to an hour


Then the rice and dhal, pulsed to a coarse rava texture, and black pepper powdered coarsely and added


Seasonings done in a non stick kadai


Measured water added, grated coconut also added. Salt to taste added too.


Add the rava mixture, stir well, flames on the lowest


Cover with a lid


After 5 minutes


Getting cooked well and about to leave sides


Resembles a big mass, it is perfectly done


Allow it to cool down in a broad vessel. Afterwards, if needed,(you will surely need) sprinkle 
2-3 tsps water and knead well.


Grease a non stick tava, and shape the mixture like tikkis, and place one by one. Initially, let the flames be on the highest, while you place the adais on the tava.


Flames always on the medium, drizzle some oil around to make them crunchy


Flipped over and oil drizzled again, if required. Be very gentle while turning them over.




Serve them with curd-mahaali pickle. Even Vathakuzhambu is a perfect side for this.



This post first appeared in www.malpatskitchen.com
Notes
* One or two thavalai adais might break or slightly crumble while turning them, but I tell you, the smallest bit is also so crunchy and tasty.
* Even if you eat them when they are not hot, they are awesome.





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