Tuesday, December 20, 2011

Karthikai deepam - Recipe Adai


Hope every one had a wonderful Karthikai festival. We celebrated Karthikai with Pori, Neyyappam and Adai. I had planned to light lots of lamps and had put the wicks and oil in many small earthenware lamps as is the custom. But we have been observing that during this month there is a steady wind blowing as the sun goes down making it difficult to keep the lamps burning. By the time we finish lighting the lamps in a row all the flames get blown off by a gust of wind and we again start lighting them all over again. It was very difficult to keep them all burning continuously for five minutes. It is all the more difficult because our house is east facing and the direction of the wind is not favorable to us. We need more than two people to keep all the lamps burning for a longer time. Any way I managed to keep them on for some time running from this end to that end.

Coming to think of it I have not posted the recipe for Adai so far although it is an item prepared very often at home. There are different kinds of Adais we prepare, but Karthikai Adai is special and is known as Aanai Adai. Here is the recipe for this tasty Adai.

Ingredients:

Boiled rice- 1 cup
Toor dal- 2 tbsp.
Chana dal- 2 tbsps
Whole black gram- 2 tbsp.*
Black eyed peas (Vella payer / karamani)- 2 tbsp.
Horse gram- 2 tbsp
Hing- a small piece
Jeera- 2 tsp
Whole black pepper- 2 tsp
Green chillies- 2 nos
Curry leaves- a few sprigs
Grated coconut- 2 tbs
Salt to taste
Oil for frying

Method

Wash and soak the rice and pulses together for 3 to 4 hours. Add hing, jeera and black pepper while soaking. Grind the soaked ingredients with curry leaves, green chillies, coconut and salt to a coarse consistency. Heat a tava and pour one big ladle of the batter and spread to a nice circle. Sprinkle one tsp of oil all around. Allow to cook for 2 minutes. Gently flip over and cook the other side also sprinkling another tsp of oil.

This Adai is offered as neyvedyam with a dollop of butter on top.

After neyvedyam the prasadams can be served with butter or ghee or Jaggery or chutney or the all time favorite of aviyal. At the home, though we always had Adai with home made butter or ghee and honey

*One can use urad dal in place of whole black gram.

2 comments:

www.ChiCha.in said...

hii.. Nice Post

Thanks for sharing

Narayan Swamy said...

Belated but Happy Karthigai to you.

We had only pori, neiyappam for neivedhyam... Adais are not popular at home with the kids, so we left them out.