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I am looking for the receipe for Chettinad adai. This one is not coarse like adai but fine, looks like dosa with an intense brownish tinge. The side dish for this is usually Chettinad style onion chutney(if you know, please post it too) and milagai podi. Ms mano can you please help me
Dear Newyorker!
Here is the recipe for Chettinadu adai for you!
CHETTI NADU ADAI DOSAI:
Ingredients:
Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Black gram- 1/2 cup
Lentils[ thuar dal]- 1/2 cup
Bengal gram- 1/2 cup
Chilli powder- 1 tsp
Fennel powder- 1 tsp
Shredded coconut- 1 cup
Small onions- 1 cup[chopped finely]
Finely chopped tomato- 1/2 cup
Asafotida pr- 1 tsp
Curry leaves, coriander leaves
Salt to taste
Procedure:
Soak the dals and the rice varieties separately in enough water for 3 hours. Grind the rice varieties smoothly. Grind the dals coarsely. Mix together and add all the ingredients to them. Mix well. Make thin adai Dosais.
Dear Hulda asoke!
Thanks a lot for the suggestion. I hope that the moderators will do the index page of recipes soon
Thank You Ms. Mano. How about the Chettinad Onion Chutney
Dear Mrs Mano,
Hope ur doing great.Im sorry for my late reply to ur message to me.I had an sudden loss in my family.My grandfather passed away and I was mourning his loss.Hence I was unable to come online.
Im only now trying to get in terms with it.
I tried out a lot of dishes sometime back and I had written it down to tell u but couldn't come online for almost a month.I tried ur keerai pongal,kathirikkai and potato kosthu,vadai kari,karamani kara kuzhambu,gulab jamun,palak paneer,cashewnut payasam,almond burfi,mysore rasam and veg pulao and i made thavalai vadai twice again : )
Thank u soo much for sharing ur recipes with us.Mam I would like u to tell me how to make kadalai parrupu payasam.As I keep fast for Goddess Santhoshi matha I heard that its one of the neivedhiyam.Thanks for the recipe in advance.
Hello Mrs Mano,
you posted a recipe on Tomato Oothappam some time ago (in the earlier thread) which I have pasted below.
Can you please advise what you exactly mean by "lentils" and "bengal gram". I assumed lentils is thuravam varuppu and bengal gram is muzhu ulundhu. Is this correct? I know there are multiple variations so wanted to be sure.
Thank you.
TOMATO OOTHTHAPPAM:
Ingredients:
Boiled rice-1 1/2 cups
Raw rice- 1/2 cup
Fenugreek seeds- 1/2 tsp
Lentils- 2 tbsp
Bengal gram- 1 tsp
Tomato [chopped] - 1 cup
Tamarind- a lime size
Red chillies- 5
Salt to taste
Procedure:
Soak the rice varieties with the fenugreek seeds and the lentils in enough water for 4 hours. Then grind them to a fine batter with the tomatoes, red chillies and tamarind. Add enough salt and allow the batter to ferment for 5 hours. Now you can make ooththappams as usual. You can add finely chopped onion[ 1 cup] as optional.
Bengal gram is kadalai paruppu
Hi Mrs. Mano,
I tried ur Ennai kathirikkai curry, it was an instant hit. Thanks a lot. Can u please post a recipe for "Masala Peanut".
Thanks a lot.
Dear Mrs.Mano,
I tried ur Soya vegetable masala.Its a great hit in my family.Ennaku soya chunks vachu enna seyyanae theriyama pathappa i got this receipe.its really nice.I thought garlic rawa pottu araikirathunala we'll get some raw smellnu.but not like that.its a diff kurma.thanks a lot Mam.
Dear Anuu!
Yr grandfather’s death is a great loss. I am sorry about it. I hope you would have recovered from it by now.
As I am in Tamilnadu now[Thanjavur] searching a suitable bride for my son, It takes a little more time to reply for the queries posted here. I really regret for my delayed response.
I am delighted to know that you are trying so many recipes of mine with great success. Here is the recipe of ‘Kadalaipparuppu payasam’ which you have required.
KADALAIPARUPPU PAYASAM:
Ingredients:
Kadalaipparuppu- 1 cup
Jaggery- 2 cups
Cardamom powder- half sp
Saffron-a pinch
Thick milk- 2 cups
Thick coconut milk- 1 cup
Cashew nuts fried in ghee- 2 tbsp
Raisins fried in ghee- 2 tbsp
Coconut chunks[thengkai pallu]fried in ghee- 2 tbsp
Salt- a pinch
Procedure:
Soak the saffron in hot milk for half an hour. Cook the Bengal gram to a soft texture in enough water and then drain the unwanted water completely. Prepare jaggery syrup with one thread consistency [kambi paagu]. Pour this to the cooked-coarsely mashed Bengal gram with the milk, a cup of warm water and the salt. Cook for some time until every thing is well combined. Add the raisins, cashew nuts and the coconuts. Lastly add the coconut milk and the cardamom powder. Mix well and cook for a few minutes on slow fire.