SUN TV & Other Recipe Collections

Hi R
Made Arisi adai this morning and loved its taste..I do have a few questions about the process of making adai itself.See,either I accidentally pour more water and it comes out like dosa..Or I grind it coarsely where the rice will be like “kurunai” and my husband says its getting stuck when he is eating.Can u please tell me wats the right consistency and also shud the stove be on High while making?

Thanks,
GVB

Hi gvb,

Some people prefer the thick adai where some people prefer it to be thin like dosa; similarly, some people prefer to find the rice & dals while eating whereas, some people want them to be ground completely(not fine texture). It is between fine and coarse texture. Coarse means the grains we will find while eating, as you said. Fine means not like dosa. But, you cant find or see any grains while making or eating.

Abt adding water, cant say. Just how we add water for dosa, same thing. When you take batter in the karandi and pour on the tava, it will flow out easily without stucking. That is the consistency(porous). Even, after grinding, you can add water-mean before making adai.

Abt cooking-after spreading on the tava, keep on the high flame and you will see the color of the bottom side is turning brown or red; then, change into medium. After changing to the other side, keep the flame in medium.

Otherwise, the dals and rice will not get cooked which is one reason you will find while eating(that is why putting holes and adding more oil than the other tiffins).

I already mentioned that closing the tava will also fasten the cooking, but have to check every minute or less than that.

Hope I am clear here.

Thanks R..I completely forgot about the hole we put in Adai.Its been a long time since i made it.I guess i will learn to grind properly only by trial and error method..Today my husband said its coming close!So may be next time!
And i'll defintely try the High flame an medium flame method.Thank u for ur inputs.

GVB

Hi R:

Tried Mochai rasam today. It turned out good. Thanks.

Seetha

That was nice to note down yr msg..Seetha.

Thanks once again for trying.

Hi R and others:

I strongly feel that adai tastes good only after it ferments (has to pulichufy). Its good to grind in the morning and make adais in the evening. Its my taste and opinion.

thanks

Seetha

Yes, seetha; I also tasted from the leftover's adai batter the next day and of course, it will be good.

You can even make kunukku(deep frying in oil) if the batter is little thicker from the leftover batter.

Thanks for reminding me.

Hello everyone
I need a fool proof recipe for sago upma(with potato).Every tim ei make its either becomes sticky or it s not cooked properly
Thanks in advamce
ramya

Hi R
Its Tomato Dosai this morning.The taste is absolutely great and my husband relished it!!.

Thanks,
GVB


Just made "Masala veggie Khichdi" and the taste is really good..But i do have one doubt..I used 1:4 ratio of rice and water and the consistency is kind of thick..Can u give me some idea of how the end result shud be?

I am really glad to note down yr msg, gvb.

For kitchidi, the consistency will be like semi solid sambar sadham. Becoz, once it becomes cold, the rice mixture will become thicker.

If you see in the Gujarati restaurant, when they serve, it will go all over the plate; by the time, we finish(becoz of heat, will take time), the consistency will be right to eat(not too thick).

How much of dal did you add for a cup of rice ? Maybe, you can increase the qty of water.

For ven pongal or bisibelabath, I always add extra cup of water (1 to 2 cups of water than the usual cooking); if extra water is there, can cook on the stove after pressure cooking.

Hope you get my point.