Wednesday, January 10, 2018

Posted by Mala at 12:00:00 AM No comments
"Verum " means.."Only".."Just"...
So, this adai is made with just rice, and salt to taste. That's all. No hing, no chillies. And, unbelievable taste and aroma. My niece makes this often, and since I hadn't made this for over so many years, I got this recipe from her. This is a Thanjavur dish, and my mother in law was an expert in making this. Only after wedding, I tasted this first, and learnt it too.
And another thing about this adai is...you don't need or serve this with any chutney or sambar. Only with molagappodi, this tastes great!!


Ingredients
Boiled rice + Idli rice - 1 cup
Grated , fresh coconut - 1/4 cup
Salt to taste
Coconut oil to make the adais

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Soaking time: Over night; Fermenting time: 8-9 hrs; Cooking time: 5-6 mts for each adai

Yields 6 adais

Wash and soak the rice in hot water over night


Next day morning, load the rice into the blender jar, add salt to taste.


With enough water, grind to a smooth batter. If you want to make for dinner, grind the batter in the morning and allow it to rest. Since it is just rice, like dosa batter, it will not ferment and rise.


Just half an hour before making, coarsely pulse the coconut with just 1 tsp water


It will be like this


Add to the batter


and mix well. Cover with a lid and leave it aside.


I had 2 tavas heated side by side, because it takes quite some time for these adais to cook. Always on slow fire, otherwise it won't cook properly. And, since it is just rice, batter is heavy and thick, and you cannot spread the batter like our dosa. It will stick to the ladle , you have  to gently spread them as much as the batter allows. I poured the batter on a white tava..and drizzled some coconut oil around...


Flipped over to a black tava....and drizzle some more oil around. Real shraddha and saburi is required here...concentration (faith) and patience...


If you prefer to keep the consistency of the batter slightly thinner, then you will get adais with many holes, and also slightly thinner adais.



Wait till a few brown spots appear on the adai, and serve it hot-hot with molagappodi. It is heavenly!!!


This post first appeared in www.malpatskitchen.com



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