Perfect Traditional Adai Dosai

Perfect traditional Adai dosai.

To grind:

Idly rice / any rice - 1cup

Raw rice (Basmati) - 1 cup
Thoor dhal - 1/4 cup
Channa dhal - 1/2 cup

Moong Dal - 1/2 cup
urid dhal  - 2 tbsp
Ginger - 2 inch
Dry red chilli - 5
Asafoetida - 1/4 tsp
Turmeric powder - 1 tsp

Cumin - 1 tsp
Salt - 2 tsp

To temper:

Oil - 2 tbsp

Mustard - 1tsp
urid dhal - 1 tsp
onion - 2 cup

Green chili - 2
cilantro - a handful
curry leaf - 1 sprig

Method:
Wash and soak the rice , thoor dhal, channa dhal, urid dhal for 3 hours.
I soaked it by afternoon and made it for dinner.
Because while making adai , the dhals should not ferment. Moreover do not use fermented left over batter.
Grind soaked items along with Red chilli, ginger, asafoetida, turmeric, cumin and salt like coarse dosa batter .

Tempering the batter :
Heat a pan with oil and add mustard, as it crackles, add urid dhal.
When urid dal starts to get red in color, then add the chopped onion , cilantro, curry leaves and fry till the onion becomes transparent.
Then add this tempering to adai dosa batter.
Heat a dosa pan and coat it with a little sesame oil.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.

Make a hole in the center of the adai and add 1 tsp sesame oil or ghee around the adai and in the center hole.

Flip it. Wait to get adai cooked on both sides (almost 1 - 2 minute each side at medium heat).
Like wise make as many as required.
Adai dosai is ready!

Serving suggestions:

Serve adai hot with coconut chutney or aviyal or onion chutney.
Do not prepare it in batches before serving. Because cold adai does not taste great.
So start making adai , as soon as anyone sits in front of the dinner plate.

Note:  
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.

Tirunelveli special Garlic Tamarind Rice (பூண்டு புளிசாதம் )

'Puli saatham' , the name itself has the power to make any one drool. There are so many variations in making a puli saatham.
In Tirunelveli (TamilNadu, India) ,we call it as Puliyotharai. The main variation is the addition of garlic and its roasted ingredients .Moreover we have the habit of using pure chekku Nallennai otherwise called Virgin Sesame oil for the pulihora and dosai.
Still I remember the vacations amma , athais and chithi used to make Puliyotharai for our temple visits. The post brings me the memories of our vacations in Tiruchendur resorts (a beach side village famous for its Lord Murugan Temple) and the long train journeys to Madras:) Mom used to pack the puliyotharai in broiled banana leaves.(Placing the banana leaf over the fire for a few seconds make it flexible to pack food). I have always wondered if the aroma of the puliyotharai comes from the banana leaf or by the gingelly oil:) But now I am sure it is by the love of the person who prepares it:)
Anyways here goes the recipe for Puliyotharai.

Other names: Puliyodharai / Tamarind rice / Puli saatham / Pulihora.

Ingredients:

Raw rice (Pacharisi) / Basmati rice - 2 cup

Salt - 1/2 tsp 

To roast and powder:

Mustard  - 1 tsp

Methi (Fenugreek) - 1/2 tsp

Sesame oil - 1 tsp

To Fry and add with rice:

Peanut  -  handful

Cashew - 15

For Puliyotharai mix:

Tamarind - a lemon size ball

Sea Salt - 1 tsp

Table salt - as per taste

Sesame oil - 3 tbsp 

Garlic - 1 whole

Mustard - 1 tsp

Channa dal - 2 tbsp

Dry red chilly - 2

Curry leaf - a sprig.

Turmeric powder - 1 tsp

Hing - a pinch

Cooking the rice:

Cook the rice with 1/2 tsp salt and ample water .
Drain the excess water. Spread the cooked rice in a wide plate (thambalam) and let it cool completely.

Puliyotharai powder:
Heat 1 tsp oil in a wok and fry the fenugreek seed and mustard till we get nice aroma.
Cool and powder it in a hand mortar / blender.

Puli kaachal (Tamarind masala):
Heat 1 tbsp sesame oil in a wok. Fry the ground nut, cashew nut separately and keep aside.
Again heat the remaining oil in the same wok.
Add mustard, Channa dhal, red chillies (torn into bits),curry leaf , asafoetida and fry well till mustard pops.
Then add the peeled garlic and stir till the garlic starts turning golden.

Extract juice from tamarind using 1 cup of water and pour the juice into the wok.

Now put the Turmeric powder , salt and boil till the oil starts showing.
Then add the freshly grind powder. Turn off heat.
Puli kaachal is ready. We can store it in refrigerator for further use also.

Puliyotharai preparation:
Sprinkle the roasted nuts over the cooked rice.
Add the puli kaachal to the cooked rice little by little and mix well till it tastes good (not too sour).
Puliyotharai is ready!
Keep the remaining gravy refrigerated for further use.

Serving suggestions:
Serve as main course lunch / dinner / breakfast.
Serves 2 adults.
The best side dishes can be the crispy masal vadai and thengai thovaiyal (thick coconut chutney) or simply with potato chips.
It goes well with hard boiled eggs, egg podimas too.

Note:
Tamarind rice cooked in this manner can stay fresh for nearly 3 days without refrigerator. So it can be packed as a best packed food for a long journey, if we prefer home made food.
If packed for a long journey , make separate parcels for every time use. Do not mix the touched food along with fresh one. Do not keep coconut chutney for the journey as it will get spoiled soon. Care should be taken not to touch the food with hand / wet spoon while cooking , and it  gets to live longer,