Making of channa masala powder

Home made channa masala powder - Preparation time 10 to 15 mins
I love to share the recipes i made so that people who want to learn can search and find out what they need.  When we visit some place and if they make some dishes new or different i will ask them how they made this recipe. But some won't share the recipe clearly and say just you put these things and do that way. I will simply move on thinking that why not we try creating it and share. Nothing harm will come in sharing the food or recipe it is a credit for you if you share and others make them tasty. :-)

I like channa masala and battura, but we can eat them occasionally. My mom used to prepare channa masala by buying the channa masala powder from specific brand. I thought of making it in home, so I can make only amount needed. If i go to store i have to buy the minimum amount they sell. I did my searching and found out want ingredients should go in for this spice powder.

I adjusted the spice to my preference and added(also excluded) the spice which i don't want. This came out well. I prepared masala in small quantity used required amount and refrigerated the remaining spice powder.

Ingredients:-
Coriander seed - 1 cup
Cumin seed - 3/4 cup
Cloves - 10
Cinnamon - 2 inch strips 2
Ajwain - a pinch
Cardamom - 4 (optional. I don't like cardamom flavor in spicy dishes so i won't use)
Bay leaf - 1

Preparation method:-
Dry roast all the above ingredients separately till aroma comes from each spices.
Cool all the roasted spices and grind to fine powder.
Store it in an air tight container and refrigerate.
You can use this for few months (if the spices you used to prepare are good grade). Home made channa masala powder is ready.

Making of Omapodi

Making of Omapodi - Preparation time 25mins (If dry flour's available)

In many diwali snack dishes this is one of the healthy snack as we used to add ajwain(Bishop weed/omam) to make this recipe. Even for kids it will be soft to eat and digestible because of omam in it. This snack won't absorb more oil while cooking. Quick and easy to make deepawali  snack

Try 1:0.5 (Bengal gram flour:rice flour) ratio
Wash and soak the raw rice for 2 hrs and filter the water.
Grind the rice to fine powder. Seive the flour and remove the coarse powder. Grind the coarse powder and seive again.
Grind flour from bengal gram or buy bengal gram flour.

Ingredients:-
Ajwain(omam) - 1 tbsp
Salt - as required
Water - to grind the coconut
Oil - to deep fry

Preparation method:-
In a mixer add little gram flour and ajwain ground the flour till the ajwain becomes fine powder.
Using flour filter seive the flour so it won't be hard or get stuck while pressing the dough for omapodi
Mix both flour's along with diluted salt. Add water little by little and make a dough of chapthati flour consistency.
You can make little loose if you where not able to press the flour in the murukku making machine or dough pressing acchu.
Heat the oil and bring to medium or less flame.
Now using the omapodi achu insert the dough to press over the hot oil.
When the omapodi is done slight aroma will come and the bubble will get subsidized. (Take care else the the omapodi will be burnt it you keep for too long). Omapodi will take very less time to cook when compared to other murukku's.
Now crispy and tasty home made omapodi is ready to eat.
This is an easy to make and healthy snack.

Making of pulikachal/puliyodharai paste (Tamarind gravy for rice)

Making of pulikachal/puliyodharai paste (Tamarind gravy) - preparation time 15 mins
You can prepare this pulikachal, refrigerate and use for few days. 

Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 teaspoon
Mustard seed - ½ tsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavor)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped

Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder i use for my pulikachal as the ingredients in the sambhar thickens the pulikachal ), jaggery and salt.
Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).

Make below pulisadam powder finally with the rice
Channa dhal - 1 tbsp
Coriander seed - 2 tbsp
Fenugreek seed - 1/4 tsp or less (optional)
Red chili - 1
Pepper corns - 10

Dry roast above spices and cool it. Grind to coarse powder and keep. This can be added to puli sadam along with above pulikachal to enhance the taste of pulisadam. For fully recipe refer pulisadam in this blog.

Strawberry & mint jam

Strawberry & mint jam - Preparation time 15 mins.
We used to take orange marmalade and strawberry jam for bread toast. So i want to make strawberry jam in home using fresh strawberries and mint. When i tried out the jam came out well so thought of sharing this recipe with you all. If strawberries are sweet the amount of sugar we add will be less else we have to add more sugar. I haven't added any preservative so jam have to be refrigerated and used if used for more than 2 days. 

Ingredients:-
Fresh strawberries - 15 (cleaned and made into small pieces)
Sugar - 1 cup (or more if strawberry is bit sour)
Mint leaves - 10 

Preparation method:-
In a pan add the strawberry pieces along with mint leaves and start cooking. When it is almost cooked add the sugar and cook.

Check whether the sugar level is enough if not you can add and adjust now.

Cook strawberry, mint and sugar till this becomes thick paste. 

Cool the jam and transfer to a bottle. This goes very well with bread and chapathi.

Boiled peanut

Making of boiled peanut (Vegavaitha veerkadalai) .

Buy fresh groundnut (we will get the groundnut with outer shell i will use that groundnut) from vegetable shop. Wash well in running water 2 or 3 times to remove the mud.

In a pressure cooker add washed groundnut, water (till the groundnut's are immersed) and salt 1/2 tbsp for 1/2 kg of groundnut . Pressure cook for 2 or 3 whistle (when groundnut's are very tender 2 whistle is enough else go for 3).

Bring down the flame and cook for few mins and switch of the stove.

Remove the water and serve this will be tasty and healthy snack.

How to make ghee from butter

How to make ghee from butter
Home made Ghee

After marriage only I tried making ghee from butter by myself. Usually mom used to do all these cooking as usual.
I just want to share my childhood memories on butter and ghee.

We used to watch the whole process from getting cow's milk to the end product ghee during annual holiday's in native place. Now I don't see much people have cow and preparing home made product's as our grand parents did. It will be interesting to watch when grandpa/ my mom used to get milk from cow/buffalo. The milk will be warm and tasty when consumed raw.

Milk used to be fresh and thick, grandma used boil the milk and leave it to cool. When the milk is slightly hot add curd and leave for fermentation (approximately 8 to 10 hrs).
Early morning she used to put the curd in a pot and start churning with the help of wooden churner and rope.

After several hours of churning the butter will start floating above the curd as small balls. Grandma will dip her hand in a clean water and start collecting all the small balls roll to a single big ball. This fresh butter will be served during our morning breakfast (i.e. soft idli hmm those are lovely childhood days). Remaining butter will be melted to ghee (We miss our grandparents and the golden happy days).

You melt the butter for 1 week so that the ghee will be fresh. Take a clean pan and in low flame start melting the butter. When the butter starts to melt it will be sticky and creamy.

For 10 mins the spluttering sound will come as the water content in the butter gets removed (evaporates). The butter will become as below.

When the water sound is reduced the melted butter will start producing small bubbles and bubbles will start increasing.

Keep on stirring and check whether the small particles in the bottom of ghee is start changing to brown colour ( you can check using the ladle with which you are stirring).

Switch of the flame when it is slightly brown it will become dark in the cooling process. When ghee is done the nice aroma will also come. 

Note: if you think that the pan is too hot even after switching and it will burn the ghee or make it dark don't worry or panic transfer the ghee to a container. In a large bowl take little cold water in this container keep the ghee container (the container will be hot so take care) so the heat in ghee will be reduced and ghee will be in good condition.

Making of idli/dosa flour

Making of idli/dosa flour
I used to add 1 tbsp of vedayam for ordinary idli/dosa flour also because vendhayam is very good for health. The slight flavour of vendhayan will be present in the idli/dosa you make.

Ingredients:-
Boiled rice - 4.5 cup
Urad dal - 1  cup (urad dal should be whitish then only it is fresh)
Vendayam - 1 and 1/2 tbsp
Salt - as required

Preparation method:-
Wash the boiled rice 3 times well in water and soak in water (till the rice is soaked and water remains 2 inch above the rice) for 4 hrs.
Separately wash the urad dal and vendayam together. Soak in water for 3 hrs.
Grind the soaked rice well along with required amount (till it is smooth. when pressed between figure it will be smooth and slight texture will exist). Don't add more water the batter has to be thick.
Grind soaked urad and vendayam. Add water little by little then only the flour will be fluffy and large amount will come.
Mix the ground rice flour and urad flour together with required amount of salt (usually i use my handfull of rock salt and mix).
Leave this flour to ferment for 6 to 8 hrs (according to your  temperature).

Parotta

Parotta (preparation time 3hrs (including resting time of dough))
When young we used order this dish when ever we go to hotel because this was one dish which mom didn't make. When we went to college mom made this and we tried in our home it was fun. It came out well. Before marriage mom will ask me to cook the rare dishes along with her so that it will be easy to make. So i learnt how to make parotta, Channa masala, noodles, samosa, etc. These are not our regular dishes but we used to make occasionally. This is one of my favourite dish. 
After serving this dish surely everyone will place a loving request to make atleast once a month. All the best.
Now i used to make these dishes as healthy as possible. If you have help you can make in large quantity else you can do it for your family. Slightly time consuming process.

Ingredients:-
Maida - 250 gms
Butter - 1/2 tsp
Sugar - 1 tsp
Salt - to taste
Vegetable oil - 3 tbsp

Preparation method:-
In a mixing bowl add maida flour, butter, sugar, salt and mix well. You can add 1/2 tsp of oil and mix the flour well.
Add water as required and make a tight dough (as you make for chapathi). Apply little oil and beat well so the dough will be shinny and soft.

Apply oil over the dough and leave for 3 hrs (you can leave it for 4 hrs also).
After resting time make small balls (big amla size). Using rolling pin make a thin circle. Apply oil over the circle along with dry maida flour. Mix this well and spread over the circle (this helps to make layers for the parotta).
Now fold the circle like flip flop (During school days we used to fold the paper for making fan hope you remember it, i think you people remember the same way you have to fold or fold like saree pleats). Keep this folding and roll to circle so that the circle contains layers on the side.

Dust flour over the circle and make slightly thick circle using the rolling pin.
The layers will be visible in the circle you made.

Now heat the tawa and put the rolled parotta over hot tawa. When cooked on one side turn the parotta and add oil on the sides of the parotta. This helps to cook parotta well on both sides.

When brown spots appear the parotta is cooked well.

 Transfer to a plate and tap the sides of cooke parotta while it is hot so the layes of parotta will get seperated. You can take this with vegetable kurma or beetroot kuruma.

Try it out and provide your inputs.

How to make puri

How to make poori

Most of my friends used to say the puri doesn't look like puri as in hotels. It is not puffed or cooked properly or becoming brown,etc...
Two main things while preparing puri is making of puri dough in correct consistency and frying in correctly heated oil.

How to prepare dough for poori
Take required amount of wheat flour, salt, water and mix well. Add water little by little so that flour will be mixed well and tight.
The flour has to be little tight when compared to chapathi dough. When you roll into small ball it should not crack.
Make small balls from the dough. Using rolling pin into small circles.It should be thin circles.
Puri should come in round shape then only it will look nice when you fry.
Heat the oil to correct temperature. You can check it out by dropping a small piece of puri dough. When you drop it should come up immediately.
While frying keep the flame at medium temperature so that puri won't became dark brown.
Leave few seconds time before deep frying the next puri.
After frying the puri (it will become fluffy) filter the oil in the kadai itself using the ladle.

Then transfer to tissue paper to remove excess oil. Puri won't consume more oil if the puri dough is tight and oil is heated well (it should not be smoky).
People might add soaked sooji rava to make the puri stiff, but I don't add. My puri's will be fluffy but not stiff so consume hot. My husband loves hot or even when it is soft and flat.
Take this with the potato side dish which we specially make for puri.

How to pack rice for lunch box....

How to pack rice for lunch box....

This might not be great topic but the information i am going to share must be useful to few people. Packing sambar rice, rasam rice, curd rice , variety rice is different. So that the rice when consumed during lunch it will be in correct consistency (as we eat in home).
I use ponni raw rice so the rice and water proportion will be 1:3. Keep for 3 to 4 whistle and keep in low flame for 10 mins. Switch of the flame and wait till the pressure releases.

For sambar rice make sambar with medium thickness. In a bowl take required amount of rice add a bit of ghee, pour the sambar and mix gentle and well i.e. without lumps. Don't mash the rice a lot it will became like paste and hard during afternoon. It will consume more sambar to mix. After mixing leave the sambar rice to cool down for room temperature so that you can judge the consistency. Add little more sambar and pack this into the lunch box or hot pack box. Over the packed rice keep vegetables which you cooked in sambar. Try it out this is the method which i follow to pack lunch so the sambar rice will look like sambar rice (not like cake) during lunch time :-).

For daily curd rice. Keep boiled, warm milk for making curd rice. In a bowl take required amount of cooked rice and mash well with ladle. Add little milk to the rice and mix without any lumps. Now add more milk so that the rice will be of loose and pouring consistency or loose. Add little curd and mix with the milk rice by doing this the milk will ferment and become curd during lunch time (on hot Indian climate :-)). Minimum 3 to 4 hrs is enough to make the milk to curd. If it is not possible then you can mix more curd. I don't add salt because it might make the rice sour. If salt is must then add only a pinch.
　
For rasam rice in a bowl take the rice and mash the rice with little rasam using thick ladle so that the rice will become smooth. Now add more rasam and mix well till the rice is of pouring consistency. I will mash the rice for rasam because rasam will be very thin when compared to sambar so, when you add rasam will be mixed well with rice else the rice and rasam will be separate and sometime the rice will become stiff (verachamadiri ayidum).


For variety rice keep little less water and one whistle more. But I use the same proportion for variety rice also. In a broad bowl coat the bowl with sesame oil (this is the oil we use the most in cooking) so when we transfer rice to cool down for making variety rice it won't stick to the bowl. Now add 1or2 tsp of sesame oil spread the rice thin in the bowl using spoon or fork (take care don't do it hard because it will mash the rice). Now add the garnishing or paste of the variety rice (which ever you are preparing) and mix only when the rice is at room temperature or cool.

Rasam powder

Making of Rasam powder or podi
Mom used to freshly ground the rasam powder using ammi and kozhuvi (grinding stone made using rough granite) and make rasam. Now a days i am preparing and keeping for few weeks because i can't ground for one day in my mixer. 

Ingredients:-
Coriander seeds: - 1 cup
Cumin seed - 3/4 cup
Pepper - 1 tbsp
Red chili - 5 

Preparation method:-
Heat a tawa. Add coriander seed, cumin seed, pepper and red chili to tawa.

Roast in a medium or low flame till the cumin splutters and coriander change in colour. When roasted nice aroma comes.

Cool the roasted ingredients and grind to coarse powder (don't ground to powder because it will smell like medicine).

Only coarse and correctly roasted rasam powder will give very nice smell and taste to the rasam.

Store in a airtight container. Make rasam podi 15 days once so it will be fresh. If you want and can then prepare freshly when you want to make rasam.

Making of curd

Making of curd
We used less fat milk for drinking purpose. Everyday we use same milk to prepare curd. Usually in every house we will have curd with which we used to ferment curd for days/months/years. But really it will be fresh daily. 

Curd is a must in our daily dishes i.e for Rice, Idli, Dosa, Adai,Idiyappam,etc. My mom's friend told that if you don't have curd to ferment you can try with red chili seed which i haven't tried yet. As we will have curd in home, people will come to me to get curd for fermentation.

Coming to curd preparation. Boil the milk, cool it and bring to medium temperature i.e. temperature is bearable by your finger (wash your hand before checking the temperature).

Add 1/2 tsp of buttermilk to the milk and mix well. Leave the milk undisturbed for 6 to 7 hrs (differs according to the season). Milk will be fermented and fresh curd is ready to consume.  Refrigerate to avoid further fermentation.

Making of boiled sweet corn (Vegavaitha solam).

Making of boiled sweet corn (Vegavaitha solam) - Prepartion time 10 to 15 mins

Now a days i see many people taking boiled sweet corn in big malls and theatre which is really very costly. Boiled corn can be made in home very easily. During childhood mom used to make several healthy snacks and she used to give varieties in the snack.
The making process is really very simple. You can try it out.

Take 2 fresh sweet corn (you can find in most of the vegetable stores). Peel the skin and silky hair in the corn.

Using knife make the corn into 3 or 4 cylindrical pieces. In a pressure pan add 1/2 or 3/4 cup of water (the corn pieces should be half immersed), 1 tsp of rock salt and close the pan.

Pressure cook this for 2 whistle and simmer it for 5 mins. Switch of the flame. When vapour is released. Teach the kids how to remove the corn alone and take.

Serve this to kids and all other family members. If you want much more soft try keeping another whistle. I haven't tried more than 3 whistle.

Making of Mullu murukku (dough) mavu & mullu murukku

Making of Mullu murukku (dough) mavu and mullu murukku
One of the tasty snack for which we will wait till deepawali. It will be crisp, slightly sweet and with correct amount of salt. This mullumurukku taste will last for few minutes. My husband used to say that this murukku has some taste which make us to keep on tasting it repeatedly.

Even the process will be bit long when compared to other murukku snack but it is worth for it. You can taste the richness of the coconut milk we add and flavour of freshly roasted and ground pasiparuppu which brings out the uniqueness of this murukku. Mom mostly make this during Diwali only. She used to prepare sweets and snacks for a week. I don't know how she managed to take care of all household work and prepared so many varieties.

Each and every snack and sweet will be that much tasty. Mom you are really great. She used to make in large quantity to share it with friends, relatives and neighbours.



2:1 (rice:pasiparuppu maavu)
Wash and soak the raw rice for 2 hrs and filter the water.
Grind the rice to fine powder. Seive the flour and remove the coarse powder. Grind the coarse powder and seive again.
Slightly roast the grind powder.
Roast the pasiparuppu slightly and grind to very fine powder.
Mix the rice and pasiparuppu flour in 2:1 proportion and use for making mullu murukku.

Ingredients:-
Butter - 1 tbsp
Coconut - 1/2
Salt - as required
Sugar - 1 tsp
Hot oil - 1 tbsp
Water - to grind the coconut
Oil - to deep fry

Preparation method:-
When the flour's are ready seive both the flour together and mix well
Take take half coconut, grate and grind well with little water. Filter and take the coconut milk, it has to be thick(if the coconut is sweet the murukku will be tasty)
In a bowl add flour, butter, hot oil and mix well (it might resemble like bread crums).
To the coconut milk add sugar, salt and slowly add to flour and make the dought to chapathi dough consistency.
Heat the oil and bring to medium or less flame.
Now using the mullu murukku acchu insert the dough to press over the hot oil.
When the murukku is done slight aroma will come. (Take care else the muruku will be burnt it you keep for too long)
Now crispy and tasty mullu murukku is ready.

Making of Thean kuzhal dough (mavu) & Thean kuzhal

Making of Theane kuzhal dough (mavu) and Theane kuzhal
This is a snack which I will make when I have time. I used to keep this flour so that we can make in required quantity when we need. This snack will also be a part of deepawali snack list.

I wonder how our tradition include some healthy spice in almost all the snack and sweet we prepare. See in this theane kuzhal they used to add cumin(jeeragam) which is good for digestion. Even if we deep fry the flavour and taste will exist in the snack.

When mom used to prepare this during deepawali we will ask her to give us some half boiled ( it will be cooked but won't be crispy) it will be soft and tasty while consumed hot. This can be given to aged people when they can't eat crisp murukku.


Proportion of rice and dhal is 5:3/4 (rice:urad dhal)
Wash 5 portion of raw rice and dry in shade.
Slightly roast the 3/4th portion of urad dhal and add to the dried rice.
Give this mixture to flour grinding store and grind to very fine powder.
Seive the flour to ensure that the flour is grind to fine powder.
If you want you can try in less quantity in home. This will be useful for people who wont be able to grind in store.

While preparing the theane kuzhal dough, mix the required amount of salt in 1 tspn of water and dissolve completly before adding to the flour.

Mix the butter along with 1 tbspn of hot oil, cummin seed and salt water well before adding the required amount of water to make the dough for murukku.

When you want to prepare murukku make the water mixed dough in little portion and fry else the murukku might become more red after few minutes.

Always make sure to fry the murukku immediately after mixing the water don't leave for hrs and make. It won't be good.

First heat the oil and bring down the flame. Using the murukku achu start pressing the dough in oil to make murukku. I usually fry only one murukku at a time to get best quality of murukku. 

Making of rice upma flour

Making of rice upma flour
Wash 1 cup of rice and dry in shade (if you dry in cloth the cloth will absorb the water and rice will dry within 1 to 2 hrs).

When rice is fully dry add to mixy jar along with 1 tsp of toor dhal, 1 tsp of black pepper and 1/2 tsp of cummin seed.

Grind till the rice becomes coarse (don't make to powder as the upma will become sticky) it can be bigger than the sugar.

Making of rice flour

Making of rice flour
I used to make rice flour in home. This we can use while making mixed dosa, baji, to draw kolam, etc...

Buy 1 kg of mavu aarisi (I dont know whether it will be called as flour rice in english!)

Soak rice for 1 hour and remove the water. In a mixer grind the rice to powder. Use the flour filter to get fine rice flour powder.

Note: If your are going to grind rice flour in flour mill just wash the rice, dry it and grind in the flour mill.

Making of dough (mavu) for idiyappam and kozhukattai

Wish you all a very happy, enjoyable and prosperous new year.
Making of dough (mavu) for idiyappam and kozhukattai - Preparation time 1 hr (without rice soaking time :-))
Idyappam is a very healthy tiffin making dough will be bit time consuming. Usually my mom used to prepare dry idiyappam dough and give which can be used for an year. I will share the preparation method of that dough later. Now i am providing a method which can be made in home.

Ingredients:
Raw rice - 1 cup
Water - 1.5 cup 
Salt - as required
Sesame oil - 3 to 4 tbsp

Preparation method:-
Soak the rice for 2 hours. Remove the soaked water and grind to smooth paste with required amount of water (in mentioned 1.5 cup).

Mix the smooth paste with remaining amount of water.
Transfer to heavy bottomed pan and boil in slow fame. Keep stirring continuously else lumps will form.

If you feel difficult to stir continuously switch off the flame and mix well and switch on the flame again.
Add sesame oil and stir well till it become thick dough (like chapati dough).

The dough will look shinny if it is too sticky you can add few tsp of sesame oil.

When you make ball it should be smooth without cracks.

This dough can be used for kozhukattai and also for making idiyappam.

Using above Idiyappam flour, idiyappam mould (acchu) and idli cooker we can make idiyappam.
Insert required amount of dough in the mould. Press over the idli plate circularly so it might be like noodles.
Cook this in idli cooker. After few mins (app 5 to 10 mins) the colour will be slightly changed. You can also press the cooked flour in your hand and see (it wont be sticky).
Transfer this to a plate. If it has been properly cooked even single string wont stick to the idli cooker plate.

You can make different varieties of idiyappam using above idiyappam. I will publish the varieties in this blog. Keep viewing.

Adai Aviyal (Mixed dal, rice dosa)

Adai (Making of adai or pulses pan cake) - preparation time 2 to 2.5 hrs
We can make this during weekend so that family will enjoy the taste and eat well. Mom used to grind adai dough thick (as making vadai consistency) so that in evening she take small portion of dough like pakodas and deep fry it. This will be crispy in outside and soft in inside. This dough can be used as 2 in 1 i.e. for both pakoda and adai. Dough consistency can be made to liquid for adai and used. Surely you will like this.

Health tips:- We are using different dal so this is a protein rich recipe. If you like you can also add mung dal along with bengal gram and toor dal in equal proportion. We are using lot of small onion which is good coolent agent.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Fennel seed (perum jeeragam ) - 1 tbsp (optional - usually i wont use)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use
Small onion - 20 (peeled and chopped fine)

Making of adai maavu (Protein rich adai):-
In mixer grind rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava)
In mixer grind soaked dal's and mix with grounded rice mixture. We have to be careful while grinding the dal else it will become like a paste.

Preparation method:-
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated coconut and mix. Add this to grounded rice & dal mixture.
Mix all the ingredients well. and keep aside for 1/2 hr (you can also use immediately).

Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa.

You can use sesame oil or coconut oil to cook adai.

It will be soft to eat. This go well with avial/ jaggery & butter.

Note:-
To make parangikai adai
Make adai flour using above method. Grate parangikai (use tender one) and keep.
Spread the adai flour on heated tava and put the grated parangikai over the adai.
When one side is cooked turn the adai and cook the other side.
If you use coconut oil it will be even more tastier.