30 Jun 2015

Maravalli Kizhangu Paruppu Adai | Tapioca Lentils And Rice Adai

Recipe :

Maravalli Kizhangu Paruppu Adai | Tapioca Lentils And Rice Adai

Prep Time: 2 hours soaking + 10 minutes preparation
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Breakfast, Dinner, Tiffin
Serves: 3 to 4 persons

About The Recipe :

Maravalli Kizhangu Adai \ Tapioca Adai :

Adai is a type of dosai (ie., Indian crepe), is made from lentils and rice. Today learn how to make the adai with the twist of maravalli kizhangu \ tapioca, is made with pulungal arisi, pachai arisi, kadalai paruppu, thuvaram paruppu and simple ingredients. A cup of maravalli kizhangu contains approximately 100 calories, also lower in saturated fat, sodium and protein. It is commonly used to make the chips, puttu, poriyal and kootu. Also the javvarisi \ sogo is made from maravalli kizhangu maavu \ tapioca starch only. Now for the recipe...

Ingredients :

Maravalli Kizhangu - 1 cup (chopped)
Idli Arisi \ Pulungal Arisi - 1/2 cup
Pachai Arisi \ Raw Rice - 1/2 cup
Kadalai Paruppu - 1/4 cup
Thuvaram Paruppu - 1/4 cup
Dry Red Chilli - 2 no
Shallots \ Sambar Onion - 1/2 cup
Ginger - 1" long
Fennel Seeds - 1 tsp
Asafoetida - 1/4 tsp
Grated Coconut - 1/4 cup
Coriander Leaves - 2 tbsp
Curry Leaves - 2 stk
Oil - required
Salt to Taste.

Method :

Steps To Make The Maravalli Kizhangu And Paruppu Adai :

  • Wash and soak the idli arisi, pachai arisi, kadalai paruppu, thuvaram paruppu and dry red chilli with required water for about two hours. (Image 1)
  • To make the maravalli kizhangu paruppu adai batter, drain the soaked ingredients and grind into paste with required water. (Image 2 and 3)
  • Add in the maravalli kizhang, shallots, ginger, fennel seeds, asafoetida and required salt, again grind into paste. (Image 4 and 5)
  • Finally add in the coconut, coriander leaves and curry leaves and then grind little. (Image 6 and 7)
  • Transfer the ground maravalli kizhangu-rice-dal mixture into the bowl. If the batter is too thick, add required water, mix well and the adai batter is ready to make adai's.
  • To make the maravalli kizhangu adai, heat the iron tawa and pour a laddle full of batter \ required batter in the center. (Image 8)
  • Spread into circle for about 1/4" thickness (+ or -). (Image 9)
  • Make some holes using spoon. (Image 10)
  • Add a teaspoon of oil. (Image 11)
  • Cover and cook over simmer until the edges turn golden colour. (Image 12)
  • Turn the adai and cook till brown spots appear or till done. (Image 13 and 14)
  • Do the same for the remaining batter and ready to serve.
Serving Suggestion : Serve hot with the coconut chutney.
Page : Breakfast | Tiffin Recipes
Label : Collection of Adai, Idli And Dosai Recipes

No comments:

Kalais Cooking Recipes