Verum Arisi Adai - A Palakkadan recipe.
South Indian
Tiffin
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.