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

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   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.

• Serve it warm.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits also can be added to give an extra taste to the adai .
• Cook the adai in a medium flame.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Karthigai Adai /Karthigai Milagu Adai /Arisi Thengai Adai

Today's recipe is an authentic adai made during Karthigai Deepam festival in certain households in Tamilnadu.
As we don't have the custom of making this adai during the festival never got a chance to make it.But I got tasted this one from my neighbor back in India.
Coming to the recipe,so many variations can be made and each household has their own recipe.
Some uses more dhal and less rice,some may use variety of dhals also uses some red chilly along with black pepper.This recipe also, I noted down from my neighbor who used to share this one for Karthigai Deepam..
Also the consistency of the batter needs to be on the thicker side..Here I used the ladle and spread it on the iron dosa pan.In some places a thick batter is made and pat on a banana leaf and transferred to the griddle and cooked.
This adai doesn't need any special accompaniments,tastes good as such.But traditionally butter and jaggery is served as it has black pepper.Off to the recipe.........

                                               

                                         

                                                                              

                                                 Karthigai Adai/Karthigai Milagu Adai

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 4-5 minutes/adai

   Makes 3-4

  Ingredients

Ingredient	Quantity
Idly rice	3/4 cup
Raw rice/pacharisi	1/2 cup
Toor dhal/thuvaram paruppu	2 tbs
Channa dhal/kadala paruppu	2 tbs
Urad dhal/ulutham paruppu	3 tbs
Black pepper/milagu	2 tsp(coarsely powdered)
Coconut(grated)	1/4 cup
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Coconut bits(finely chopped)	1-2 tbs
Curry leaves	1-2 sprigs(roughly chopped)
Oil	to make

   
 

  

  

 Method 

• Wash and soak the dhals and rice with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the rice,dhal and grated coconut,salt with little water to a bit coarse paste.Transfer the ground batter to a bowl.

• To this add the finely chopped coconut,curry leaves . Add in coarsely ground pepper and asafoetida and mix it well.The consistency should be as shown.Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. Do not spread it too thin,it should be slightly thicker.Make a small hole in the center of the batter as soon as after spreading.

• Drizzle a tsp of oil in the center and sides, cook it in a medium flame for two minutes.,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 jaggery and butter.

• Keep the flame in a medium to get a nice crispy edges.
• Coconut bits give a nice taste to the adai .
• A tsp of cumin also powdered along with black pepper and added.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Quinoa Adai /Quinoa and Lentil Adai

We are towards our final week of Cooking Carnival in mega Blogging Marathon and for this week I am sharing Adai,aapam and uthappam recipes.As these recipes also comes under dosa category,I decided to share.
For the day 1,I am sharing an adai made with quinoa and lentils.Adai is made with of lentils and rice is most of the households in South India.
But this recipe is rice free and I used quinoa,broken wheat.The taste of the adai is almost like the regular adai.The only thing needs to be careful is rinse the quinoa with water for several times.Otherwise it will end up in a bitter taste.Let's move on to the recipe..........

                                               

                                         

                                                                              

                               Quinoa Adai/Quinoa and Lentil Adai

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   Basic Information

   Preparation time 25 minutes
   Soaking time - 2-3 hours

   Cooking time 3-4 minutes

   Makes 5- 6

  Ingredients

Ingredient	Quantity
Quinoa	1/2 cup
Broken wheat/cracked wheat	1/2 cup
Toor dhal/thuvaram paruppu	1/4 cup
Channa dhal/kadala paruppu	1/4 cup
Moong dhal/paasi paruppu	1 tbs
Red chilly/varamilagai	3-4
Fennel seeds/sombu	1/2 tsp
Ginger/inji	1 inch piece
Garlic/poondu	1 clove
Salt	1 tsp
Asafoetida/perungayam	a generous pinch
Onion(finely chopped)	1 (large size)
Curry leaves	2 sprigs(finely chopped)
Coriander leaves	2-3 tbs(finely chopped)
Oil	as needed to cook

   
 

  

  

 Method 

• Wash and soak the dhals and broken wheat,quinoa together with water.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly,fennel,garlic,ginger,and the soaked mixture with little water to a bit coarse paste.
• 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 or pickle.

• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Rinse the quinoa for at least 4-5 times

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Barnyard Millet Adai Dosa /Kuthiraivali Adai Dosai

For the day 2 of Blogging Marathon#49 under Indian bread basket theme I am sharing an instant dosa/adai with millet.
As dosa is also considered as flat bread we are allowed to share a dosa recipe for the theme.
Coming to the recipe,I made the adai/dosa with the ingredients,used to make regular adai instead rice barnyard millet is used.
This adai can be made thick like the regular adai as well as thin crepe.I made both the ways and tastes delicious.Addition of shallots make this adai so flavorful and yummy,if not substitute with the regular onion.Lets move on to the recipe...............................

                                                                        

                                                                       Barnyard Millet /Kuthiraivali Adai Dosa

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2 hours

   Cooking time 20 minutes

   Makes 4

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali/Samo	3/4 cup
Channa dhal/kadla paruppu	3 tbs
Toor dhal/thuvaram paruppu	2 tbs
Moongdhal/paasiparuppu	1 tbs
Urad dhal	1 tbs
Red chilly/varamilagai	3-4
Salt	3/4 tsp
Asafoetida/perungayam	a generous pinch
Shallots/chinna vengayam(finely chopped)	10-13
Curry leaves/karivepillai(finely chopped)	1 sprig
Coriander(finely chopped)	2 tbs
Oil	2-3 tbs

  

  Method 

• Wash and soak the dhals and barnyard millet separately,even add the add red chilly also with the dhal or rice.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly and barnyard millet for 30 seconds with little water.Now add the soaked dhal and grind it to a bit coarse paste.

• Transfer the ground batter to a bowl,to this add the finely chopped shallots,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 flame.

• Serve it with coconut chutney and sambar or pickle.

• To make it like a crepe,make the batter slightly thin and pour it from outside of the griddle to in and fill the gaps.
• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Here I didn't add ginger or garlic,if you want feel free to add a clove of garlic and a small piece of ginger. 
• As my red chillies are not spicy I used 6.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

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

Sumber http://www.naliniscooking.com

Mini Raagi Adai/Mini Fingermillet Savory Pancake

For the final of Blogging Marathon #31 under the theme I made  savory adai/pancake with lentils and finger millet(raagi).
My mom makes this kind of adai for breakfast or evening snack with the leftover regular adai batter made for dinner or breakfast.
She mixes either wheat flour or raagi flour with the adai batter and makes mini adai or dosa.This adai doesn't need any accompaniment as it tastes good as such but I like to have it both coconut chutney and tomato chutney.
To make it more healthy you can add grated carrot,beetroot,coconut and chopped coriander or spinach to it.Here goes the recipe for healthy adai...............................

Ingredients

Ingredient	Quantity
Boiled rice/idly rice Pulungal arisi	1/2cup
Channa dha/kadla paruppu	1/4cup
Toor dhal/split pigeon peas Thuvaram paruppu	1/4cup
Raagi flour/finger millet powder Kelvaragu maavu	3/4cup
Red chilly/varamilagai	5
Fennel seeds/sombhu	1tsp
Ginger/inji	1/2'piece
Asafoetida/perungayam	a pinch
Onion(chopped)	1(medium size)
Carrot(grated)	1/4cup
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	2tbs(chopped)
Oil	2tbs(for drizzling)
Salt	11/4tsp

Method

• Soak the rice and dhal separately for 2-3 hours and grind it along with red chilly,ginger and fennel seeds to a coarse paste.


• Transfer it to a bowl,to this add the raagi flour,salt and mix it well.


• Heat a pan with a tsp of oil,once the pan becomes hot add the onion,grated coconut,chopped curry leaves,coriander leaves.Saute it with a pinch of salt till the onion becomes translucent.


• Add it to the rice mixture and mix it till everything blends well.


• Heat a griddle and pour a small ladle of batter on it to make 4 or 5 mini adai at a time  depending on the size of the griddle.


• Drizzle some oil and cook it both the sides till becomes golden.Transfer to the plate.


• Serve it with coconut chutney or tomato chutney.

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

• Instead of onion finely chopped shallots can be used to make it more flavorful.
• Wheat flour and raagi flour both can be mixed and made.

Check out my fellow bloggers participate in Blogging Marathon#31.

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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

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   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.........................................

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

Sumber http://www.naliniscooking.com

Ragi Kaara Adai/Finger Millet Pancake

For the day 3 of blogging marathon #49 under the theme brunch,I wanted to share a healthy and authentic,village style ragi/finger millet adai.We mostly make dosa with the finger millet and rarely adai.This recipe I noted long time in a T.V cookery show by Mrs.Revathy Shanmugam and she used moringa leaves/drumstick leaves.Unfortunately I don't get those leaves,used chopped curry leaves and coriander leaves.The adai is so flavorful with the addition of shallots and its a filling and healthy option for brunch or even snack. I paired it with a spicy chutney and here I flatten the adai directly on tawa and also used a parchment paper to flatten it.Off to the recipe.................................

                                                                        

                                                                                                Ragi Kaara Adai/Finger Millet Pancake

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   Basic Information

   Preparation time 15 minutes

   Cooking time 10 -15 minutes

   Makes 2

    

  Ingredients

  

Ingredient	Quantity
Ragi/finger millet flour	1 cup
Shallots/chinna vengayam	10-12(finely chopped)
Coconut bits	2 tbs
Roasted peanuts(cruushed)	1 tbs
Green chilly/pachamilagai	1(finely chopped)
Roasted sesame seeds/ellu	1 tsp
Salt	3/4 tsp
Oil	11/2 tbs
Boiling water	to knead

    Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly add the hot water and knead it to a soft dough.

•  Divide the dough into two equal balls,heat a griddle and once it becomes hot keep a ball on the griddle.Wet the hands with water and flatten it to slightly thick adai or flatten it on a parchment paper or banana leaf and transferred to the griddle.

• Drizzle a tsp of oil and cook it for 2 minutes in a medium flame.Flip t to the other side and cook it for another couple of minutes.Add another tsp of oil and cook it for 30 seconds.Transfer it to a plate.

• Serve it  hot with tomato chutney or spicy chutney.

• Use hot water to knead the dough,that makes it more softer.
• This is the traditional way of making so I didn't use any other veggies such as grated carrot or beet root.
• Along with the ragi flour,1/2 cup of wheat or rice flour can also be used. .

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

Check out my fellow bloggers participating in Blogging Marathon #49 here.
Also this recipe is off  to Cook Book Challenge #17 Feburary week 4.

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