Adai

Adai is made of dhals and rice.It is very healthy breakfast dish.It goes well with cocnut chutney ,jaggery and sugar.In my mammas adai recipe drumstick leaves is a must ingredients but iam living gulf side often i wont get that drumstick leaves so i prepared with littel soya patha leaves.adai wowww yummmy food and taste delicious.

Ingredients

Raw rice - 1/2 cup
Boiled rice - 1/2 cup
Toor dhal - 1/2 cup
channa dhal - 1/4 cup
soya-2tbsp
fennel seeds 1 tbsp
Red chillie -3
garlic 5 flakes
ginger little
Salt as required
Oil for making adai.

Ingredients which we have to add in adai batter:

Asafoetida -1/4 tsp
Onion -2-3 finely chopped
Coconut -chopped (not grated one)
Curry leaves - little
Ginger -1 small bit
Grated carrot -1/2 carrot (optional)
soyapatha leaves -handful (optional)
garlic 10 flakes -finely chopped

Method:

Soak rice and dal together for 4- 5 hours.

Grind it coarsely along with red chillie, green chillie, ginger,garlic ,fennel seeds and salt.

The batter should not be thick nor watery.

Add asafoetida, finely chopped onions, few curry leaves,chopped coconut and soya patha leaves  to the batter.

Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion like dosa but we cant made it like dosa.

Add a tsp of oil around it. Let it get cooked.

Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked.

After both sides are cooked remove from tawa and serve it hot with chutney  or jaggery or sugar.

A very tasty and yummy adai is ready serve it hot.

Note: u should chop the coconuts as seen in the pic.(cutting into small small pieces)so that the taste will be delicious.

Vattilappam

First type:

Vattilappam is a  custard pudding.  This can also be served as a dessert. During Eid they used to make this .The vattilappam is soft  and tasty.

Ingredients:

Egg                             4nos

Sugar                          3/4 cup

Coconut milk              1 cup

Cashew                      7-8

Cardamom                  2

Milk                            1/4 cup

Condensed milk          2 tbsp(optional)

Salt                             a very small pinch

Ghee                           2tbsp

fried channa dhal powder 2 tbsp
           
Preparation

1.Mix the milk powder and milk together.

2.Grind cashew, fried channa dhal cardamom to a fine paste.

3.Beat the egg and sugar together until the sugar dissolves.

4.Add the coconut milk, cashew and the paste which grind , condensed milk and salt.

5.Beat together and pour into a flat base bowl.

6.Cover tightly with either aluminium foil or cloth and place the lid.

7.Steam for 30 to 45 minutes. Insert a skewer and check. If it comes out clean then it is done

   otherwise  steam for a few more minutes.

8.now vattilappam is ready.cut into pieces serve it hot or place it in fridge then serve as a dessert also.

Rest of this recipe one more method also to  make vattilappam.

Second type:

0. Instead of sugar we can do the vattilappam with raw sugar else with jaggery.

1. Melt the jaggery in the water over a gentle heat. Bring to a boil and simmer for 10 minutes.
    Remove the pan from the heat and leave the syrup to cool.

2. Beat the eggs with the coconut milk, cardamom powder and jaggery syrup.
    Whisk to blend all the ingredients together for a minute or two.

3. Melt the ghee and pour it into a 500ml silver bowl fully spread with the ghee
     so that the vattillapam wont sticky to the bowl.

4. Tip in the custard and stud the surface with cashew nuts .

5.Steam for about 30 minutes in the pressure without pressure weight.

6.Remove the bowl after 30 minutes cool and chill well before serving.