Education Recipe For Better Life: Search results for adai

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Saturday, July 14, 2018

Maravallikizhangu Adai/ Tapioca Savory Pancake

Maravallikizhangu/tapioca root /yuca is a starchy root vegetable and so many recipes can be made out of it.One such popular delicacy made in village side is maravallikizhangu adai.Adai is a thick savory pancake made with lentils and rice.
Maravaliikizhangu adai is a quick and easy to make where the lentils are used in smaller quantities.This adai makes a great option for either breakfast or dinner as it has lentils and rice.

Maravallikizhangu Adai/Tapioca Savory Pancake

Basic Information

Preparation time 25 minutes
Soaking time - 2-3 hours

Cooking time 3-4 minutes /adai

Makes 5- 6

Ingredients

Ingredient	Quantity
Idly rice/idly puzungal arisi	1 cup
Raw rice/pacharaisi	2 tbs
Toor dhal/thuvaram paruppu	1 tbs
Channa dhal/kadala paruppu	1 tbs
Tapioca/maravallikizhangu	1.5 cup(grated)
Red chilly/varamilagai	5-6
Fennel seeds/sombu	1/2 tsp
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (medium size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

Method

Wash and soak the rice and lentils together with water.Let it soak for 2- 3 hours.
Meanwhile peel the skin of tapioca and clean it with water.Grate it with a grater and keep it aside.

After soaking completely drain the water and grind the red chilly,fennel seeds,rice and the soaked mixture with little water to a bit coarse paste.Now add in the grated tapioca and grind it for a minute.

Transfer the ground batter to a bowl,to this add the finely chopped onion,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water.

Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it.
Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the griddle.

Serve it with coconut chutney and sugar.

Keep the flame in a medium to get a nice crispy edges.
Grated coconut can also be added.
Coconut chutney is the best combo for this adai.

Enjoy.........................................

yuca is a starchy root vegetable and so many recipes can be made out of it Maravallikizhangu Adai/ Tapioca Savory Pancake

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sumber http://www.naliniscooking.com

Monday, October 3, 2016

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.

1.Cook one ingredient for 26 days or one category for 26 days
2.Cook with one ingredient for each week or category for each week

I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes.

Week 1 - Colorful Dosa

Day 1 - Kanchipuram Dosa /Kancheepuram Dosa

Day 2 - Karivepillai/Curry leaves Dosa

Day - 3 Carrot Dosa/Carrot Dosai

Week 2 - Fermented Dosa Varieties

Day - 4 Cone Dosa and ghee roast

Day -5 Chola Dosai/Sorghum Dosa

Day -6 Atukulu Dosa/aval Dosai

Day - 7 Kal Dosai

Day -8 Kuthiraivali/Barnyard Millet Dosa

Day - 9 Davangare Benne Dosa/Butter Dosa

Week 3 - Instant Dosa Varieties

Day 10 - Thakkali Dosai/Tomato Dosa

Day 11 - Oats Dosai/Oats Dosa

Day 12 - Bread Dosai/Bread Dosa

Day 13 - Neer Dose/Neer Dosa

Day 14 - Paasiparuupu Dosai/Yellow Moong Dosa

Day 15 - Instant multi grain Dosa/Karacha maavu Dosai

Week 4 -Stuffed Dosa Varieties

Day 16 - Mysore Masala Dosai

Day 17 - Green peas Masala Dosa

Day 18 - Kanchipuram Masala Dosai

Day 19 - Pesarattu Upma

Day 20 - Sandwich Dosa

Day 21 - Kari Dosai/Soya Kheema Dosa

Week 5 - Uthappam and adai Varieties

Day 22 - Quinoa Adai/Quinoa Lentil adai

Day 23 - Podi Onion Uthappam

Day 24 - Karthigai Milagu Adai/Arisi Thengai Adai

Day 25 - Mixed Vegetable Uthappam

Day 26 - Innipu adai/Sweet Adai

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Sumber http://www.naliniscooking.com

Saturday, October 1, 2016

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note.
Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina.
Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.

Sweet Adai/Inippu Adai

Basic Information

Preparation time 25 minutes
Resting time - 10-15 minutes

Cooking time 3-4 minutes/adai

Makes 4-6

Ingredients

Ingredient	Quantity
Wheat flour/gothumai maavu	1/2 cup
All purpose flour/maida	1/2 cup
Rice flour/arisi maavu	1/4 cup
Coconut(grated)	3 tbs
Jaggery/vellam	1/2 cup
Salt	1/2 tsp
Baking soda	a generous pinch
Cardamom powder/ellakai podi	1/8 tsp
Ghee/nei	to cook adai

Method

Melt the jaggery with 1/4 cup of water and pass through a strainer and keep it aside.

Take the flours,grated coconut,salt,cardamom powder, in a bowl.To this add jaggery syrup and mix it well.Adjust the consistency with water.Let it rest for 10-15 minutes.

Now mix the cooking soda well to the batter.Heat a dosa pan preferably iron pan or non stick pan.To this add a ladleful of batter and spread it to a thick pancake(no need to spread too thin).Drizzle a tsp of ghee and cook it in a medium flame.Flip it to the other side and cook it for a minute and drizzle one tsp of ghee.Remove it from the griddle.