Jun 3, 2011

Wheat adais

         I think the basic tamil cookbook by Meenakshi ammal is very useful for people who are new to tamil cooking. I own one of those books which was given to me by a family friend when I got married. It contains most of the day to day cooking recipes from varieties of sambars, rasams, kootus and curries and then some varieties of dosas and other tiffin recipes. I used to refer this book when I did not know anything about tamil cooking and learned quite a lot from this book though her instructions and ingredient measurements are sometimes a bit difficult to follow. So according to my opinion,one has to modify the instructions and measurements to suit the present day's cooking needs.
         Wheat adais was one of the recipes which I found in her book couple of years ago. She has suggested that the whole wheat be broken to rava like consistency in a mill and used whenever required.But then I thought of using whole wheat flour or atta along with dals to make adais. It was a good idea because the adais turned up quite good and were tasty too. One can even try using broken wheat here. I would suggest to grind the commercially available broken wheat in  a mixer to a rava like consistency in case the grain is too big and be soaked for an hour before mixing it to the lentils.
Wheat flour/atta- 1 cup
Channa dal- 1/2 cup
Mung dal- 1/2 cup
Tuvar dal- 1/2 cup
Curry leaves- few
Salt to taste
Dried red chillies-4-5 numbers
Oil- to pour on sides while cooking.

        Wash and soak the lentils  for 3-4 hours. Grind it along with red chillies to a coarse paste.
Now add the wheat flour followed by salt and mix well.
Pinch in some curry leaves.
Add water to dilute the batter if its very thick. Batter should be of  pourable consistency.
Heat a tava or girdle. Pour a ladleful of batter on it and roll it to a circle with the base of the ladle. It should be a fairly thick circle.
Pour some oil on the sides and allow it to cook.
Now flip and cook on the other side.
They should turn a golden brown which shows that it is cooked.
          Serve immediately with chutney,milagai podi, jaggery, butter or some pickle.
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