Corn meal is one of the recent additions to my pantry. I am trying dishes with corn rava by replacing rice/wheat. I have tried kichadi and kozhukkatai with this. Both turned out well. And this is another such recipe which is inspired by the wheat rava adai. Needless to say, this also, is a winner.
Corn meal(rava texture) - 2 cups
Pearl onion(Sambhar vengayam) - 10 nos
Green chilly - 3 nos
Small wedge of ginger
Salt
Onion -1
Chopped methi leaves - 1 cup
Soak the corn meal, with just enough water to cover it, for an hour. Grind the pearl onions, green chilly,ginger and salt together. Add the soaked corn meal and buzz till everything blends well.
Add the chopped onion and methi leaves to the batter.
Add the chopped onion and methi leaves to the batter.
Take a laddle full of the batter. Lightly spread it in the form a circle. The batter is in semi sold state and corn being gluten free, it doesn't spread like our usual dosa/adai batter. Still it is spreadable. Drizzle oil on all sides. When one side is cooked , flip over to cook the other side. Its crisp on the outside and soft as you bite into it. Also it tastes good when cold too. Methi give a nice flavor to the adai. You can serve with pickle or any gravy.
I liked it with grated jaggery. Jaggery compliments well, the slight bitterness of methi.
Next time, I shall try adding dal to it , as in normal adai.
This is my entry to the current edition of WBB-Grain-In_My-Breakfast, hosted by Aparna, an event started by Nanditha.
Also this is making to the Herb Mania-Fenugreek at RedChillies.
And to JFI-Whole grains, guest hosted by Suganya of Tasty Palettes.
