In my home, adai is normally prepared for evening tiffin. Since it cannot be munched easily for breakfast, when we will be rushing to catch the bus to school. Amma prepares 3 types of adai - Uzhundumarisi adai (dals ,rice combo), verum arisi adai(involves only rice) and this muringaila adai. The batter for verum arisi and this adai is the same, except for the addition of drumstick leaves. Grated coconut can be added for both the types for additional flavor.
As I mentioned, Rice is the only major ingredient in this recipe.
As I mentioned, Rice is the only major ingredient in this recipe.
Ingredients
Parboiled rice/idly rice - 2 cups
Parboiled rice/idly rice - 2 cups
Salt as per taste
Grated coconut - 3 tblspn (optional)
Drumstick leaves - 1 cup
Method
Wash and soak the rice for 4 hrs.
Grind coarsely with salt.Add coconut and drumstick leaves. Mix well.
Batter consistency should be thicker than the dosa batter. This doesn't need any fermentation.
Heat a tawa. (Iron tawas are better). Grease the tawa with gingely oil.
Spread a laddle full and spread like dosa with little thickness. Traditionally, the adai is spread on the tawa using hand. The batter will be thick enough to be taken in the hand.
Make a hole in the centre using the spatula.Add oil around and in the hole and cook on medium heat.
Cook both sides till crisp.
Serve with a blob of butter or pickle.
Serve with a blob of butter or pickle.
The other side of the adai -
