Coconut Adai

Ingredients

• • Par boiled rice - 2 cups
• • Coconut (small) - 1
• • Tamarind - small lemon size
• • Red chillies - 8
• • Cumin seeds - 1 teaspoon
• • Curry leaves - few
• • Asafoetidas - as required
• • Salt - 1 ½ teaspoons
• • Bengal grams (soaked) - 1 tablespoon
• • Mustard seeds - ½ teaspoon

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Method

• 1. Soak rice in hot water for 2 hours.
• 2. Grind with grated coconut and other ingredients to thick paste till fine rawa consistency.
• 3. Mix soaked bengal gram and tampered mustard seeds with oil to that.
• 4. Apply oil to plantain leaf or plastic sheet. Pat a handful of mixture on that like thick roti.
• 5. Heat a 'tawa' and fry adai on that with enough oil for frying.
• 6. If necessary put two or three holes in the center to pour oil for even frying.
• 7. Serve hot with chutney or pickle.

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Variation

• • To the soaked rice add ¾ cup of washed green gram dal and grind coarsely (Do not soak dal). Make adai in the usual manner.