Adai Or Rotti
If the North has pancakes or rotis made of wheat flour, the Southern equivalent of it is the adai or rotti. Made from a mix of ground rice and a variety of lentils, this mouthwatering dish is protein rich and a great alternative for the experimental vegan, transitioning from a non-veg lifestyle and constantly worrying about, “where do I get my proteins”?
Given its high protein content, the must-add ingredients in adai are the pungent asafetida, ginger and cumin seeds, to enable easy digestion.
Preparation
Unlike in the roti of the North, the ingredients for adai/rotti are washed thoroughly, dried in the sun and then coarsely ground into flour. The dough is prepared by boiling pure water and pouring it over the measured out flour followed by the seasoning that is also poured over it.
Ingredients
Primary ingredients are rice and a variety of lentils (dal) such as chana dal/Bengal gram dal, toor dal/pigeon pea, moong/mung beans, etc. Other essential ingredients are asafetida, cumin seeds/jeera, ginger to enable digestion. And, for seasoning red chilies/oil, ghee, mustard, grated coconut, black gram dal, etc. are typically used.
Thavalai Adai (Pancakes)
Ingredients:
Rice – ¼ padi
Chana Dal/Bengal Gram – veesam 1/16 padi
Toor Dal/Pigeon Pea – veesam 1/16 padi
Moong Dal – veesam 1/16 padi
Pure Water – 3 veesam 3/16 padi
Grated Coconut – 3 palam
Cumin Seeds – ¼ r.e
Asafoetida – 4 ku.e
Powdered Salt – ½ r.e
Ghee – 1¼ palam
Mustard – ¼ r.e
Urad Dal/Black Gram – ¼ palam
Red Chillies – ¼ r.e
Ghee – 1 and ¼ palam
Method:
1. Wash rice, chana dal, moong dal, toor dal and drain the water. Dry these items well and coarsely grind it to flour. Pour pure water in a pan and boil it. Add grated coconut, cumin seeds, asafoetida, powder salt, one by one into the pan. Also add the ground flour, stir and
transfer it into a tray.Refer to recipe no. 22 for seasoning and add ghee, mustard, urad dal, red chillies. Put this seasoning into the flour, knead the dough and make lemon-sized balls out of it.
2. Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow flame. Take another vessel filled with water and close this pan. When the water is boiled, check if the pancakes if they are cooked and golden brown.
0 Comments