Millet adai

 Adai is a kind of spicy dosai (Tamil cuisine). If you want to read more please click to see my usual adai recipe, nine grain adai. I prepared a newer kind of adai this week using millet along with other ingredients. This tastes more similar to the original adai, but this feels lighter.  This is my own version of a millet adai, hope you all try this and enjoy !

Millet Adai with karakulambu and sugar

Thinai millet 

To grind:
Idly rice / any rice - 1/2 cup

Foxtail millet (thinai) - 1 cup
Channa dhal (Kadalai paruppu) - 1/2 cup

green gram (whole) - 1/2 cup
urid dhal (Uluntham paruppu) - 1 tbsp
ginger - 1 inch

whole black pepper - 2 tbsp

cumin - 1 tsp
Dry red chilli - 5
Asafoetida powder (hing) - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp (to taste)

To add before making adai:
onion - 2 cup
cilantro - a handful
curry leaf - 1 sprig

cumin - 1 tsp

Method:
Wash and soak together everything given 'to grind'  for 4-5 hours (except ginger, salt, turmeric, hing).
I soaked it by 6 Am and prepared the batter by noon and made this adai for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dals should not ferment).

Grind all soaked items together to a medium coarse dosa batter .
Finely chop the onion, cilantro , curry leaf and add this to adai dosa batter.
Heat a thick cast iron dosa pan and coat it with a little sesame oil. Drizzle water and wipe clean.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Flip it. wait to get adai cooked on both sides.

It will take around 3 - 5 minutes for each adai to be cooked completely.
Like wise make as many as required.

If you need to prepare it faster, use two dosa tawas, as this helps better to serve a hot crispy adai.
Adai dosai is ready!

Makes nearly 15 adai.

Serving suggestion:

Serve adai hot with coconut chutney , sugar or aviyal or onion chutney.

Sometimes we enjoy this with kara kulambu too. 
Do not prepare it in batches before serving. Because adai tastes better when served hot.
So start making adai , as soon as your loving family 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.

Azhagar Kovil Dosai

About Alagar Temple / Azhagar kovil: Azhagar means charming person. Here it represents a beautiful God Krishna. Azhagar Kovil (Alagar temple),is a temple dedicated to Lord Vishnu (aka., Lord Krishna) situated 21 km from the city of Madurai, which lies in the Tamil Nadu state of India.It is situated on a very beautiful hill with lush herbal forest. Specialities: Dosa: As Panchamirtham in Palani and Laddu in Tirupathi, in the Kallazhagar temple, Dosa is very famous. The grains donated to the temple are ground and made to dosas and offered to the visitors as prasadham (divine food) here. Noopura Ganga or Silambaru: This is a perennial river flowing from the feet of Rakkayee Amman from a cave in the temple. The theerthamn (holy water) from a spring inside the Temple is believed to run through so many rare herbs. So it is considered as a healing water for so many uncurable diseases. The lamp in the temple is kept burning for ever. Azhagar Kovil dosai: In the madapalli (the vegetarian kitchen to prepare offering for God), they prepare a crispy and unique dosa for offering to God and then distribute it to visitors. Actually they deep fry the dosai batter in ghee. But I have modified the preparation technique to suit our life style. I tasted this in my childhood while my chithappa (Gandhi chithi) worked there as temple EO.  Ingredients: Whole black gram (with skin) – 1 cup Raw rice (pacharisi/ unboiled rice) – 2 1/4 cups Fenugreek seeds – 1 tbsp Salt – 2 tsp whole Black pepper - 2 tbsp cumin seed - 1tsp curry leaf - 2 brig asafoetida - 1/8 tsp mixture of ghee 1 tsp + sesame oil 1 tbsp Batter preparation: Wash and soak rice separately for 8 hours or overnight. In another vessel wash and soak the urid dhal and fenugreek seeds together for about 8 hours. Grind dhal to coarse texture. Rice should be ground separately and finely. Don't add lot of water. The batter should be thick like softened butter. Add salt and mix the ground urad dhal with the rice mixture . Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. I usually keep it inside the oven to get warmth. Home made Azhagar koil dosai: Grind the black pepper, cumin seed, curry leaf to a coarse powder.Just before we start preparing the dosa mix the asafoetida powder and the ground powder and mix well with the batter. Heat a dosa tawa (non stick or iron).Drizzle 2 drops of sesame oil+ghee over the pan. Using a clean cloth or wooden spatula rub the oil uniformly over the tawa. Take a ladle of batter and pour it gently over the tawa and do not spread it or press it.Reduce the flame to medium heat. Generously pour a 1/2 tsp oil+ghee around the dosa. You can add more ghee for kids:) Turn over the dosa when it starts getting mild red. cook both sides and take out the dosa . Again increase the flame, apply oil and repeat the above process to make more. Serving suggestions: This Azhagar koil dosai won't even need any side dish. But we can serve it with idly podi or butter or coconut chutney or idly sambar. Event: Sending these Azhagar kovil dosas to Divya Vikram's Show me your breakfast event. Note: Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 20 minutes and rice for 30 minutes. The batter can also be made using an "Indian Mixer". keep the remaining batter refrigerated.

Rava Kesari

Yellow color rava kesari is my favorite.

Rava kesari is the classic Indian dessert appreciated along with breakfast.
Moreover we can classify the 'Rava kesari' as the trade mark of TamilNadu's weddings and auspicious occasions. (I am not sure , if it is a must in other parts of India / if it is called by other name...). We can tell it as a dessert served along with breakfast or with fried items like bajji, sojji, vadai and filter coffee in the evening. .
The very sight of the server coming with a big vessel filled with 'ghee flavored' Rava kesari would make many lips to bloom.
Then only all will turn their attention towards the fluffy Idlies, the ghee smeared Venn Pongal and Uthappam served with piping hot sambar and chutney , on the tender banana leaf.
Traditionally it is made in saffron color by adding the food color.
But many make it in yellow color also.
It is the tradition to serve the sweet before all the items. (But the guests would be waiting to get the meal served completely before tasting).
Guests should be encouraged a lot to go for more and more servings while not asking so points out the lack of care for the guests, as the Indian tradition emphasizes treating the guest like God , irrespective of anything.

There is a poem / kural in Tamil from the famous Thirukkural written by Thiru Valluvar (virudhombal 10)
"Moppak kuzhiyum anichham;mugamthirindhu
Nokkak kuzhaiyum virundhu"
This kural (poem) compares the delicate nature of the guests with the rare and tender flower called 'anicham' which will wilt even when we smell it.
How nice . right. So it is the Indian culture to serve the guests even before they ask for more:)

Anyway the lingering taste of kesari will bring back the memories of so many unforgettable weddings and occasions to us.
Have a sweet weekend!

Special Note:
I got this recipe from a small scale but successful caterer in Tirunelveli,TN, India. If you want to make a fool proof one , just read the highlighted lines carefully. This recipe has helped me a lot while making bulk quantities, as it will not demand any muscle work like the home made version:)

Using bright orange food color in kesari is more traditional.

Rava kesari to celebrate Baby Jesus' Birthday, the Christmas, 2011

Ingredients:

Ravai / rava / semolina / sooji - 1/2 cup
water - 1.5  cups (thrice that of rava)
sugar - 1 cup (twice that of rava)
cashewnuts - 10
raisins - 15
ghee - 2 tsp
orange / yellow food color - 1/8 tsp
Cardamom - 4
(Powder the cardamom and discard the skin. (I put the skin in to the tea).)

Method:

Heat a thick wok / pan , which has a proper tight lid.

Then heat a tsp of ghee and fry the broken cashews , raisins one by one and keep aside.

Take out.

In the same pan add 1 more tsp ghee. 

Add ravai.

Dry roast the rava till a very few (not every particle)turns a mild red with a nice aroma.
Transfer it to a dry plate.

Add 3 cups of water in the same pan and let it come to a boil.

Add sugar.
Then add the food color and mix well.

As the water starts bubbling , reduce the flame (almost near switch off point).

Now add the rava in a wide spread manner . Do not put as lump in one place . 

Add it slowly without stirring and cover it tightly with a lid.

Add the fried cashews and raisins and cardamom powder.

Cook Covered in LOW HEAT.

Allow the rava to be cooked in that low heat .

Do not stir the kesari now, as it may create lumps.

After 5 minutes open and check if all the water has been absorbed by the rava.

 

Mix gently.

Perfect Rava kesari is ready !

 Rava kesari starts leaving the sides of the wok.  The end product should not be dry but somewhat sticky.
Rava kesari is ready!

Serving suggestions:

Serve as dessert along with breakfast or evening tea and spicy snacks.

Serves 6 people.

Idly Uppuma (scrambled Idly)

Here is a quiz for you my friends:)
1.What will you do if you have a lot of left over Idlies?
2.What will you do if your 'Jasmine like Idlies' turned out into hard rocks due to improper batter?
3.How can you feed Idlies to a kid who hates it like anything?
The most probable answer to all the above questions will be an easy but delectable dish called 'Idly Uppuma'.

I got introduced to this Idly Uppuma by my Rukmani aunt. She cooks everything with a lot of care and passion. She insisted me to use Sesame oil for this Idly Uppuma and then I found that the oil gives a unique taste to the dish.
I will reveal her lovely vegetarian dishes in course of time.
Here goes the recipe.

Idly Uppuma / Idli Upma:



Ingredients:
Idli - 6
Urid dhal - 1 tbsp
mustard seed - 1/2 tsp
curry leaf - 1 brig
Onion (chopped)- 1 cup
Green chilly - 3
sesame oil - 2 tbsp
Salt - 1/4 tsp for 4 Idlies

Method:
While calculating the number of Idlies required, just minus one Idly per head.
Because we have to add a handful of onion for every 3 Idly we use and that will increase the volume of the end product.
Scramble the Idlies with your hand into small pieces. Keep aside.
Heat oil in a wok.
Add urad dhal and mustard seeds.Let the mustard seed crackle.
Then add the chopped onion, finely chopped green chilly, curry leaves and salt.
Saute well till the onion becomes transparent.
Add the scrambled idlies and stir well.
Switch off the stove after a minute.
Idly Uppuma is ready.

Serving Suggestions:
Serve as dinner / breakfast with 'Idly podi' or any chutney of your choice.
The Picture shows Idly Upma served with onion chutney.
Serves 2 adults.

Some sweet memories:
My hubby told me that he became a fan of this Idly uppuma after seeing this dish in a movie called 'Surya Vamsam' (a Tamil Movie). In that movie , the heroin (Ms.Devayani) and the hero (hubby's favorite actor - Mr.SarathKumar) prefer to serve this Idly uppuma for an unexpected guest as a quick fix meal . Actually that is a touching scene in the movie to show the hospitality of the couple even in the midst of poverty. Whenever I prepare this Idly Uppuma , I make fun of this scene to see his blushing smile:)

Yasmeen of health nut has passed me a sweet note . See the picture below. Thanks Yasmeen.You are so sweet dear !!

Pesarattu (Green gram dosai)

Pesarattu is a special breakfast cum dinner served in Andhra restaurants.
Being born and brought up in a southern most part of India , I have never heard of Pesarattu till I moved to Madras.
One fine morning I tasted the Pesarattu made by my Sakuntala Athai (Aunt) and became a fan of Pesarattu.
Most of her recipes were new to me .Then only I understood that the Madras families surely will have a touch of the Andhra cuisines and that's really delectable.


Ingredients:
Green gram - 1 1/2 cup
Rice - 1 tbsp
onion - chopped 1 cup
green chilly - 3
ginger - 1 inch
cumin seed - 1/2 tsp
curry leaf - 1 brig
sesame oil - 1 tsp per pesarattu.

Method:
Soak green gram with 1 tbsp rice overnight (or 8 hours).
Grind green chilly, ginger, with the soaked dhal and rice to a paste like dosa batter.
Add salt, chopped onion , curry leaf and cumin seeds .
Heat a dosa girdle . Pour a ladle of batter and flatten it to a thin crepe dosa.
Sprinkle little sesame oil over the pesarattu.
Flip over and let it cook both sides.
Pesarattu is ready.

Serving suggestions:
In some Andhra restaurants , they place a spoon of rava uppuma inside the Pesarattu and fold it like masala dosai.
The suitable side dishes can be red capsicum chutney or green chilly chutney or tomato chutney or vada curry .
Makes 20 Pesarattu.

If minimal oil is used then this is good for a less calorie diet .

Adai Dosai

Adai dosai is a common breakfast / dinner item made in South Indian houses. we make it in many ways using many kind of lentils. The following recipe is an authentic one followed by people of Tirunelveli. My mom used to make it for saturday mornings. (Sundays were devoted to Poori). I don't even know when she would have got up or when she would have soaked them all..(Yes , it is the secret of mothers ). But those memories are really wonderful and the best part is , this was her favorite breakfast cum dinner.
I used to give her some appreciation by making my imperfect adais , after enjoying her crispy ones:) Later on those breakfast menus became dinner specials , paving way to oats and cereals.
Recently I enjoyed adai made by my friend Priya Anand and got inspired a lot again:)
She prepared it like a kerala adai and it was soo.... lovely. Will post that version also soon.
Hope this recipe brings many loving memories to you too guys:)

Adai dosai  served with coconut chutney.

Update (11- 25 - 2013)
Nowadays I make adai using my electric griddle (350 deg F or little lesser). This helps me make more adais in short time...also it will never char these lentil dosais. But we can make it just like dosa in dosa pan too. Both tastes good.

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 - 1 inch
Dry red chilli - 5
Asafoetida - a pinch
Turmeric powder - a pinch

Cumin - 1 tsp
Salt - 2 tsp

To temper:

Oil - 1 tbsp

Mustard - 1tsp
urid dhal - 1 tbsp
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 6 hours.
I soaked it by 12 Noon and made it for dinner.
(If you plan to make adai for a special breakfast, then soak all the items told and keep it inside fridge overnight.
Otherwise soak the rice overnight and soak the dhals for just 2 hours in the norning.
Because while making adai , the dhals should not ferment. Moreover do not use fermented left over batter, as it is believed to be hazardous)
After 6 hours 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.

Idli (Plain/ traditional)

Idli , sambar, vadai, coconut chutney

 

Idli with mutton leg paya kulambu

Ingredients:
Black gram dhal – 1 cup
Idly rice – 3  1/2cups
Fenugreek seeds – 1 tbsp
Salt (rock) – 3 tsp
(This measurement is for those who use Indian Mixer . If you use an Indian grinder take 4 cup Idly rice and 1 cup urad dhal, 1 tbsp fenugreek / methi seeds)

Method:

Soak rice separately for 8 hours. Dhal and fenugreek seeds need to be soaked together for about 3 hours. After that grind dhal till it becomes smooth. Add ice cold water while grinding to get soft idly. Rice should be ground separately.Don't add lot of water. The batter should be thick like softened butter. Add salt and mix the ground urad dhal with the rice mixture .

Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. In India the room temperature is enough to ferment. But here, I usually keep warm the oven , switch off and keep inside overnight. Some people keep it inside microwave too. Both are good, the thing is we need to prevent cold air to come in contact, that's it. The next day,the batter will double. Mix the batter well and pour in to greased idli plates and steam for 10 minutes in a pressure cooker (without pressure valve).

Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 20 minutes and rice for 30 minutes.
The batter can also be made using an "Indian Mixer". It will take only 10 minutes.

Tips:
Adding a very little yeast solution will help in winter times (USA). I don't use yeast.
Before making idli on the first day,  mix gently and divide it in 3 small containers, if we want idly everyday.
From second day, adding 1/4 tsp baking soda to the batter will give very soft idli and dosa.

Serving suggestions:
Makes about 40 idlis, vary ingredients to reduce or increase number of Idlies.
If you want to make Idlies for 3 days, then just separate the batter in to three portions on the first morning itself and keep them refrigerated.
Serve hot steamed idlis with coconut chutney or Sambar.
See my recipes for coconut chutney and sambar here: Coconut Chutney.Idly sambar

Approximate cal:
1 Idly gives 60 Kcal.