Adai maavu (Adai batter)

Ingredients


Raw rice (pachcharisi) - 1 cup
Bengal gram (kadalai paruppu) - 1/2 cup
Thoor dhal (thuvaram paruppu) - 1/4 cup
Urid dhal (ulutham paruppu) - 1/4 cup
Fenugreek (Vendhayam) - 1/4 teaspoon
Red chilly - 4 or 5
Asafoetida - 1/2 teaspoon
Salt - 3/4 (three fourths) tablespoon


Preparation
  1. Soak rice, red chilly and vendhayam in water for 3 hours
  2. Soak bengal gram, thoor dhall and urid dhal in water for 3 hours
  3. Thoroughly wash the above ingredients 3 times and drain the water
  4. Grind the rice, red chilly and vendhayam nicely in a mixer grinder
  5. Transfer this to a vessel
  6. Grind the dhal items coarsely in the mixer grinder
  7. Add this to the vessel containing rice batter
  8. Mix both and add salt and asafoetida. The prepared maavu should be a little thick and not watery
  9. Keep this to ferment for one hour
  10. Store this in fridge

Related Post : Aviyal








Nicely grinded rice
Coarsely grinded dhal items
Adai Batter

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12 comments:

  1. Anonymous24 May 2013 at 06:15

    That was a delicious one

    ReplyDelete
  2. Anonymous18 July 2013 at 21:21

    I like adai lot with vellam

    ReplyDelete
  3. Anonymous7 October 2013 at 00:40

    Good maami samaiyal, excellent mouth watering pictures.

    Keep it up, keep on uploading. THANKS.

    ReplyDelete
  4. Anonymous1 February 2014 at 15:12

    Would be good if u mention the side dishes also.

    ReplyDelete
  5. Anonymous23 May 2015 at 16:46

    authentic south indain sambar and coconut chutney

    ReplyDelete
  6. Anonymous27 July 2015 at 19:25

    Recipe says 4-5 red chillies but the picture shows more than a dozen. Which one should be used?

    ReplyDelete
    Replies
    1. Iyengar Thaligai8 August 2015 at 21:13

      The pictures were taken while preparing larger quantity. 4 to 5 chillies for the given ingredients should be fine

      Delete
  7. Anonymous21 September 2016 at 18:04

    Can I use idly rice instead of the raw rice ? Thanks , Deepa

    ReplyDelete
  8. Anitha Kannan8 March 2017 at 11:13

    Tried it and it is just yummilicious! Thanks for this.

    ReplyDelete
  9. Partha11 August 2017 at 16:02

    A variation to this - use only thoor dhall as bengal gram and urid dhal make the adai soft. Using only thoor dal makes the adai lot crisper. Another variation is to use rice rava instead of grinding rice. This makes the adai even crisper.

    ReplyDelete
  10. - SavvY -25 August 2018 at 22:21

    Wonderful madam. I tried it without vendayam/ urid dhall & substituted raw rice with boiled rice. It tasted nice by adding saunf a bit

    ReplyDelete
  11. Anonymous28 January 2019 at 08:39

    thanks, will try.

    ReplyDelete

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