Tapioca Sweet Adai / Maravalli Kilangu Inipu Adai

    Tapioca  sweet Adai /  Maravalli Kilangu Inipu Adai : 

                    This is a sweet and delicious receipe .
                                              

Ingredients :

·        Grated Tapioca – 1 cup

·       Grated coconut – ½ - ¾ cup

·       Sugar –  4 to 6 spns

·       Cardamom powder – a pinch

·       Salt a pinch

·       Oil  / butter / ghee  as needed

Preparation :

·        Peel the skin , wash and grate the tapioca.

Method :

·        In a bowl, mix  well grated tapioca, coconut, sugar , cardamom , salt without adding water.

·        Divide into equal sized balls.

·        Heat oil / butter/ ghee  in a dosa tawa in a low flame.

·        Flatten the balls by keeping it in the palm of  your hands and pressing it.

·        Slide it on the tawa and pour oil on its edges.

·        When the bottom of the adai turns slight brown, flip over and cook it for few secs. Done !

                                            

Delicious tapioca sweet adai is ready.. serve hot to your sweet ones J

   

Tapioca / Maravalli Kilangu Adai

      Tapioca / Maravalli Kilangu Adai 

                    Adai is the yummy and filling South Indian breakfast/dinner receipe .
                                                               

Ingredients :

·       Par boiled rice ( puzhungal rice ) – 2 cup

·       Tapioca / Maravalli kilangu – ½ piece

·       Bengal gram/split channa dal  – ½ cup

·       Tur dal – ½ cup

·       Urad dal – 1 spoon

·       Red chilli – 10 – 15 nos

·       Asafoetida – ¼ spoon

·       Sombu – ½ spoon

·       Salt as required

Ingredients added to the batter :

·        Onion – 3 finely chopped

·        Grated coconut – ¼ cup (optional)

·        Fresh curry and coriander leaves finely chopped

Preparation :

·        Soak rice and dal(Bengal gram + tur dal +urad dal) separately for 3 hours.

·        Peel the skin, wash and cut the tapioca into small pieces.

Method :

·        First grind red chilli,salt ,sombu, asafetida and then add rice and dal grind it coarsely.

·        Then grind tapioca pieces in a blender to a fine paste and add it to the batter.

·        The batter should not be thick nor watery.

·        Add finely chopped onion,grated coconut ,curry and coriander leaves to the batter.

·        Tapioca Adai batter is now ready.

·        Heat the casted iron pan or non stick pan. Spread the batter like thick dosa on the pan.

·        Pour a table spoon of oil at corner.

·        Allow to cook on low flame for 2 -3 minutes. When the bottom of the adai turns lightly brown flip over and cook for another  2-3 mins…Done!

                                           

Yummy tapioca a dai is ready.. J serve hot with coconut chutney J but I like to eat with sugar J .. its very delicious..

   

                     

Spicy Egg Adai

   Spicy Egg Adai:

Ingredients :

·        Egg – 2

·        Onion –  2 finely chopped

·        Green chilli – 5 finely chopped

·        Red chilli powder – ½ spn

·        Pepper powder – ½ spn

·        Garam masala – ¼ spn(optional)

·        Turmeric powder – a pinch

·        Gram flour – 1 – 1 ¼  cup

·        Rice flour – ¼  cup

·        Curry leaves – few

·        Coriander leaves – 2 spn chopped

·        Salt as needed

·        Oil for making adai.

Method :

·        Beaten the eggs in a bowl.

·        Then mix all the ingredients and toss well .It should be in adai batter consistency. Check the salt.(if its watery adjust it by adding gram flour )

·        Heat dosa tawa ,  pour the ladle of adai batter in the center of  a pan and swirl around the back of the ladle to form  concentric circle like a uttapam.

·        Drizzle few drops of oil around the edges and few drops over the adai.

·        When the bottom is cooked, flip over and cook it for few mins.. Done!

                               

Spicy Egg Adai is ready.. serve hot  

Finger Millet Adai With Vegetables

         Finger Millet (Ragi)  Adai with Vegetables:

           

Ingredients :

·        Ragi flour – 1 cup

·        Rice flour – 2 spn

·        Rava /sooji – 3 spn

·        Salt as needed

·        Grated Carrot – ½ cup

·        Cabbage – ¼ cup finely chopped

·        Onion – 1 finely chopped

·        Capsicum – ¼ cup (optional)

·        Ginger – 1 inch chopped

·        Red/green chilli – 2 chopped

For seasoning :

·        oil – 1 spn

·        Mustard seeds – ½ spn

·        Pepper- ¼ spn

·        Channa dal – ½ spn

·        Curry leaves few

Preparation :

·        In a bowl ,mix together the ragi flour, Rice flour and Rava with salt needed.

·        Add enough water to get adai batter consistency. Keep it aside for 30 mins.

Method :

·        Heat oil in a pan, add mustard seeds when it pop add channa ,pepper and fry till it turn golden brown

·        Then add ginger,chilli ,curry leaves and onions and sauté for few mins.

·        Next add chopped cabbage ,capsicum and fry it for few secs.

·        Then add grated carrot and stir for few sec and remove from stove.

·        Add this to the prepared ragi adai batter and mix well.

·        Heat a cast iron pan or non stick pan. Pour a ladle of batter in the center of a pan and swirl around the back of ladle to form  concentric circle like a uttapam.

·        Drizzle few drops of oil around the edges and few drops over the adai.

·        When the bottom of adai slightly turns brown, flip over and cook for few mins..Done!

                                 

Healthy Ragi Adai is ready..serve hot with chutney of your choice.   J 

Horsegram Lentil Adai

   Horsegram lentil adai:

                   Horse gram is used in removing kidney stones and lowering high blood pressure and also helpful for weight loss. It is the yummy and filling South Indian breakfast/dinner receipe .

Ingredients :

·        Horsegram – ½ cup

·        Kuthirai vali arisi  - ¼ cup

·        Toor dal – ¼ cup

·        Channa dal – ¼ cup

·        Urad dal – ¼ cup

·        Ginger – 1 inch chopped

·        Red chilli – 4 to 6

·        Asafoetida – ¼ spoon

·        Sombu – ½ spoon

·        Curry leaves – few

·        Coriander leaves- few chopped

·        Salt as required

Preparation :

·        Soak horsegram ,rice and all dals seperately in water  for 4 to 5  hours.

Method :

·        First grind red chilli,ginger ,sombu, asafeotida and then add rice,horsegram and dals  grind it coarse paste by adding water.

·        The batter should not be thick nor watery. Add salt,cuury leaves and coriander leaves.

·        Adai batter is now ready.

·        Heat the casted iron pan or non stick pan. Spread the batter like thick dosa on the pan.

·        Pour a table spoon of oil at corner.

·        Allow to cook on low flame for 2 -3 minutes. When the bottom of the adai turns lightly brown flip over and cook for another  2-3 mins…Done!

                         

                        

Weight loss adai is ready... J J Serve hot and enjoy with spicy coconut chutney.  

Balloon Vine Leaves Adai

        Balloon Vine Leaves Adai:

                   Balloon Vine Leaves means Mudakathan Keerai.These leaves are used with medicine to treat arthritis, joint pain and skin diseases. Adai is the yummy and filling South Indian breakfast/dinner receipe .

Ingredients :

·        Par boiled rice ( puzhungal rice ) – 1 cup

·        Mudakathan keerai – 1 cup

·        Red chilli – 5 to 7

·        Asafoetida – ¼ spoon

·        Sombu – ½ spoon

·        Salt as required

Ingredients added to the batter :

·        Onion – 3 finely chopped(optional)

Preparation :

·        Soak rice in water  for 3 hours.

·        Remove the leaves from the creeper. Wash it well with water.

Method :

·        First grind red chilli,salt ,sombu, asafeotida and then add rice  grind it coarsely.

·        Then add the mudakathan leeves also and grind it to a smooth paste.

·        The batter should not be thick nor watery.The batter will be in a lovely light green colour.

·        Adai batter is now ready.

·        Heat the casted iron pan or non stick pan. Spread the batter like thick dosa on the pan.

·        Pour a table spoon of oil at corner.

·        Allow to cook on low flame for 2 -3 minutes. When the bottom of the adai turns lightly brown flip over and cook for another  2-3 mins…Done!

                               

                                                 

Yummy adai is ready... J J Serve hot and enjoy this adai  with any spicy chutney.