Verum Arisi Adai - A Palakkadan recipe.
Category
Tiffin
Cuisine
South Indian
A simple , light and healthy adai with only rice and fenugreek seeds ! A Palakkad speciality !
Ingredients
- Red matta rice ( palakkadan matta rice) - 1 cup
-
Raw rice -2 cups - this adds crispness
- Methi seeds - 1 tbsp
-
Salt
-
Grated coconut - optional flavouring
-
Fresh moringa leaves - optional flavouring
-
Finely chopped onions - optional flavouring
-
Ripe jack fruit pieces - optional flavouring - if you have a sweet tooth, my paatti did !
Directions
Wash and soak rice for 4-5 hours.
- Soak methi along with rice or separate. I prefer using good water to soak methi so that I can use that for grinding as well.
- Grind all together into a coarse thick batter.
- Add salt. Adjust consistency.
Do not ferment this batter. A very mild fermentation for an hour or 2 is ok, but not more than that. Can use fresh upon grinding too
Add the optional ingredients / flavourings listed above as per your choice. Moringa leaves is the classic choice. Mix in well with the batter and proceed to make adai.
You can use a blend of other rice too. But it may become a soft adai depending on the inherent nature of the rice. Palakkadan matta gives it a mild sweetness. You can avoid that and use regular boiled rice too. But matta is what gives it that unique flavour, I would say. You can increase the ratio of matta if you prefer soft adais. Increasing the ratio of raw rice will give you crispier adais.
Recipe Video
Recipe Note
Flavour suggestions - grated coconut, moringa leaves, finely chopped Palak, finely chopped onions. Combine and use or use individually. For the crazy ones, add ripe, chopped jackfruit. My grandma loved that !
Best paired with @mylaporekitchens variety of idli podis or sambar or butter and jaggery !