Verum Arisi Adai
Equipment
- Bowl
- Blender
- Food processor
- Tawa
- Flat griddle
- Frying Pan
- Skillet
Ingredients
- 270 g Parboiled rice (1 1/2 cups), rinsed and drained
- 40 g Coconut (1/2 cup) grated fresh
- Vegetable oil for shallow-frying
- Salt
Instructions
- Soak the rice in a bowl of water for 6 - 8 hours.
- Drain the rice, transfer to a blender or food processor, and process, gradually adding about 250ml / 8fl oz (1 cup) water to make a smooth batter.
- Transfer to a bowl and season with salt. Set aside to ferment for 6-8 hours.
- Stir in the grated coconut. The batter should be of a thin pouring consistency, so add a little more water, if necessary.
- Heat a tawa, flat griddle or frying pan (skillet) over high heat until it sizzles when a few drops of waterare sprinkled on to it. Reduce the heat and smeara very thin film of oil evenly over the tawa.
- Trickle a ladleful of the batter along the outer edges of the Tawa and continue trickling it inwards to form a wafer-thin, 15cm / 6 inch round adai. Fill any gapswith more batter.
- Drizzle 1 teaspoon oil around the edges and fry for about 2 minutes, or until the base is golden, then lift the edges carefully and turn the adai over. Cook the other side for 2 minutes, or until crisp and golden.
- Transfer to a plate and serve hot. Make the others in the same way.
Video
Nutrition
Sodium: 22mgCalcium: 81mgVitamin C: 1mgSugar: 3gFiber: 7gPotassium: 453mgCalories: 1127kcalSaturated Fat: 12gFat: 15gProtein: 21gCarbohydrates: 222gIron: 3mg
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