ADAI-BLACK URUD DHAL ADAI(THIRUNELLAI ADAI)/karthikai adai

  As the name suggests its a very traditional and tasty adai with high nutrition  value,its the normal urud dhal,which has got a black covering in it,usually some people used to make this adai by peeling of that coat,but the coat is only high nutritious value and is very easy to make.It is called thirunellai(a village) adai too in palakkad(a district in kerala),and of course its my place.This adai is also made during karthikai festival in tamil brahmins house accompanied by pori.

   The picture i have shown here is same recipe but different version,the way and i like to have the easy method.Relish it with avial or morkulambu even butter tastes awesome with this.

Ingredients

For the batter

Idly rice -1 cup

Black urud dhal-1/2 cup

green chillies-2 numbers

Dry red chillies-5-6 nos(acc to ur spice)

Pepper corns-1 tsp

Curry leaves-1 arch

Corriander leaves-a small bunch

Hing-a good amt

Salt- to taste

Wash rice and urud dhal nicely as usual,then mix all the ingredients and

d soak for 1-2 hrs.Grind coarsely in a mixie/blender.As i said this can be done in 2 ways

Variation 1-Traditional method

For this method dont grind by adding water,it should be like thick paste

Variation 2-Easy one

For this method grind by adding little water,such that it will be little liquid consistency to be taken in spatula.

Making of adai:

The main advantage in making this is,it can be made immediately,take a griddle,or nonstick tawa and heat it

For making traditional method:keep a bowl of water near the tawa.

Take a handful of the batter and put in tawa,moisten ur hand in water and slowly flatten the batter such that it becomes a round.moisten ur hand whenever needed,once it has become a round shape put 2-3 holes in it.then pour oil in it such that it seeps through the hole and u ll get a crispy adai.This will be little thick and heavy tiffin.

caution:dont burn ur hands.

the easy method:

This is pretty easy method,just like making dosa,take a spatula full of batter,put it in tawa and run through the batter in a clockwise direction,such that it become in a round shape.then pour oil through the edges.

 This is a very nutritious and tasty adai and can be eaten with butter,a usual combo for karthikai festival.An adai avial combo ,then morkulambu tastes awesome with this..The ordinary idly podi is not inferior in anyway to this adai..

Tip:If you are using nonstick tawa,pour oil 1/4inch inside dosa,such that tawa wont be spoiled easily

   

AVIL UPMA

I was feeling like having some evening snack,which is not heavy and oily,i came across a pack of poha/avil lying in my cupboard.I thought nothing can be so light, healthy snack or u can make it as a tiffin too...anyways

here goes my version...

Ingredients

Avil/Poha-250 gm-300gm

Onion-1 chopped

Potato-1 chopped finely

Greenchillies-2

Peanuts(powdered/dehusked)-few

Turmeric powder

Salt to taste

Seasoning

Oil

Mustard seeds

Curry leaves

Hing-a pinch

Garnishing

Corriander leaves

Grated coconut

Method

Take poha and soak them for 5 minutes and drain it,if the poha is very thin then just wash them and strain immediately in strainer,else they will be soaked and becomes mushy.

Take a wide kadai/pan pour very little oil,when they gets hot,add mustard,once it pops up add green chillies,curry leaves,hing and saute,then add  onions,once they become transluent,add potato pieces then add a pinch of turmeric,and very little salt which is enough for potato such that they absorb them.then close the kadai/pan and let it cook for 2-3 mins,once they get cooked,add the poha which has be strained and kept.then mix them nicely and add salt to make into right propotion.Close with a lid and cook for another 5 mins.Cut corriander leaves and mix well.Serve this into a bowl ,and garnish with corriander leaves and grated coconut.