can anybody tell me how to make verum arisi adai?
Topic started by sashi (@ 61.11.81.51) on Sat Dec 29 04:51:14 .
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Responses:
- From: Ramadas (@ globalb3.citicorp.com)
on: Sat Jan 5 09:02:04
I do not know the exact one what you mean. But a simple Adai can be made like this. Soak Rice in water for a few hours. Grind it along with a teaspoon of jeera (jeerakam), 3 or 4 dried red chillies, a fistful of grated coconut into a paste. It should not be too loose. Add enough water so that it is thick. Add salt and a bunch of Moringa leaflets (Murungai keerai) to the paste. Heat DosaiTawa, and apply some oil on it. With a ladle spread the paste to form a thick dosa, put a hole in the middle. Sprinkle oil on all sides and cook both sides on reduced heat until it becomes some what crisp.
- From: ragam (@ imsbbcf01c.netvigator.com)
on: Mon Jan 21 00:24:42
I enjoy verumarisi adai too. I often try to make it, but somehow lacks the flavour that my mum creates, anyway, from what I know, it is well ground rice, boiled rice with perhaps a small quart of raw rice, and salt added in the end, But while making it, grated coconut can be added for the sweetness and flavour. My mum never added spice,though. Shall anyway find out, ok, bye,
- From: lakshmi r (@ 203.199.166.164)
on: Fri Mar 1 01:46:40
Verum Arusi Adai
SOAK 2 cups of boiled rice overnight. In the morning grind it to a smooth paste in a mixer or attu kallu or wet grinder. Add salt to suit your taste. When you have to prepare the addai, take little batter in a vessel, and add little water to make to a rava dosai consistency. Add grated coconut and mix well. Then pour the batter on the tava(dosai kallu) in the same way as you pour to make rava dosai. Then pour gingelly oil(til oil or nalla ennai) on the edges and centre and let it cook. Then turn over the adai to the other side and again pour oil. Only one tsp. oil required. Let it become crisp. Tasty Verum ARISHI ADAI is ready. HAPPY EATING!!
Lakshmi R.
capri26121957@indiatimes.com
- From: Sukanya Balasubramaniam (@ bbcache-12.singnet.com.sg)
on: Wed Oct 6 22:49:09
Verum arishi adai is also known as kal kanji dosai. You have to soak par boiled rice one cup and a small quart of raw rice. then grind this into a fine paste , add some salt and fresh grated coconut. Now take a kadhai(pan) and pour a one cup water,take 3/4ths of the batter and stir with the water in the kadhai on a low flame till u get a slight kanji like taste. The reason we take only 3/4ths of the batter is, incase the consistency becomes very watery u will have the 1/4 batter to mix with it. Then as usual u must pur some oil on a tava and pour the batter of verum arishi adai and cook it both sides until crisp. It can be served with some coconut chutney or molagapodi.
- From: Pearl Subramanian (@ 195.94.1.203)
on: Thu Oct 7 04:48:53 EDT 2004
Adai
Ingredients
Rice-2 cups; Urud Dhal – ½ cup; Tur Dhal –1/2 cup; Channa Dhal ½ cup; Red Chilli – 10-12 nos; Coconut – ¼ or 4-5 tbspns desiccated coconut; Asafetida powder ½ tspn; Oil for preparing Adai
Method
Soak Rice & dhals for 6 hrs, wash well & grind with the rest of the ingredients to a coarse paste, the batter should be a little thicker than Dosa batter, add salt to taste mix well & make thin adai’s (like regular dosa’d). Serve with Jaggery/Coconut Chutney/Onion chutney/ Sambar/ Iddly Molagai podi.
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