Godhumai Vegetable Adai | Wheat Vegetable Adai | Wheat Indian Recipes

 

Preparation Time: Under 10 minutes
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

 

If you don’t like Godhumai Adai, think again????

 

I had this recipe in my collection of recipes. I am not a big fan of wheat. If I make anything using wheat flour like godhumai dosa, godhumai adai etc. the side dish has to be really tasty. If not, it would be a big NO NO from me. Though I don’t like wheat dosa, I make it a point to make at least once in two weeks for my hubby. My hubby loves healthy food. I was very hesitant to try out this adai but then made up my mind and made it two days back. I should say I just loved it. Though it is quite heavy because of the veggies, I like it very much. I usually have it with Coconut chutney,Thogayal, Sambar, Tomato Mint Chutney and Til chutney.

 

 

Ingredients

Wheat flour – 2 cups

Rice flour – 1 cup

Turmeric powder – 1/2 teaspoon

Garam masala – 1 teaspoon

Grated carrot – 1/4 cup

Chopped onion – 1/4 cup

Chopped cabbage – 1/4 cup

Coriander leaves – 2 tablespoons

Curry leaves – 2 sprigs

Salt – as desired

Water – as desired

Oil – as desired

Note. The ingredients shown will vary with the original quantity

Preparation

1. In a large mixing bowl, add wheat flour, rice flour, turmeric powder, garam masala, grated carrot, chopped onion, chopped cabbage, coriander leaves, curry leaves, salt, and water. Mix well to form a thick adai batter consistency.

Note. The batter consistency should neither be too thick nor too thin. The consistency should be in between. If the batter consistency is too thick, add little water. If the batter consistency is too thin, add 1/2 cup of wheat flour and 1/4 cup of rice flour and bring it to thick consistency.

2.  Take a scoop of vegetable adai batter in a ladle and spread the batter in a heated dosa pan. Apply 1-2 drops of oil on the corners of the adai. When it turns golden brown, flip it over. Then, cook for a minute or so.

Now, Godhumai Vegetable Adai is ready!

Serve. You can eat Wheat Vegetable Adai along with the following side dish recipes:
Hotel Style Coconut Chutney | Til Chutney (Ellu) | Peerkankai Thoel Thogayal | Tomato Mint Chutney – No Coconut | Tiffin Sambar | Rajma Dal | Capsicum Sambar

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Kambu Adai |Pearl Millet Pancakes |Pearl Millet Adai

 

A very healthy and tasty adai!

I make Kambu adai very often at home as it is very good for health. I wanted to take pictures all the time when I make it, but somehow I miss it every time. This time I made sure to take pictures as much as I could and here I am with the tasty Kambu Adai recipe. Try it out and you will like it. It is not difficult at all.

Beginners, you may refer “How to buy and store toor dal?” as a quick reference.

Ingredients

Kambu (Pearl Millet) – 1 cup
Channa dal(Kadalai paruppu) – 1/4 cup
Toor dal(Thuvaram paruppu) – 1/4 cup
Urad dal(Ulutham paruppu) – 1/2 cup
Small Onions (finely chopped) – 7 nos.
Red chillies – 2nos.
Saunf Powder (sombu thool) – little (optional)
Coriander Leaves (finely chopped) – 1/4 cup
Curry leaves(Karuvepillai) (finely chopped) – 1/4 cup
Asafoetida (Perungayam) – a pinch
Salt – as desired
Gingelly Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak pearl millet (kambu), Channa dal(Kadalai paruppu), Toor dal(Thuvaram paruppu), and Urad dal(Ulutham paruppu) in water for about 2 hours.

2. Drain the water and add a pinch of asafoetida and red chillies and grind it coarsely. Add little water if necessary.

3. Finely chop the onions, curry leaves and coriander leaves.

4. Add saunf powder (sombu thool), chopped onion, curry leaves, coriander leaves, and salt to the batter and stir well.

5. Heat a dosa pan. Take a ladle full of batter and spread it in a round shape. Apply oil on the sides of the adai. When adai is cooked on one side, flip it over and then cook on the other side too.

Now, Kambu Adai is ready!

Serve. Coriander Coconut Chutney, Ginger Chutney, Hotel Style Coconut Chutney, Til Chutney (Ellu), Kothamalli Thogayal/Coriander Thogayal, Tomato Mint Chutney – No Coconut, Tiffin Sambar 

Notes.

• Do not grind the batter finely.
• Once you spread the batter into round shape, you can add chopped onions on top of it and then carefully flip it over when one side of the adai is cooked. You can also fry the onions separately and add it to the adai when one of its side is getting cooked. Fried onions gives a good flavor compared to the raw onions.

FAQ

What is the difference between Kambu Adai and Kambu Dosa?

Kambu Dosa – Have to ferment the batter overnight.
Kambu Adai – Batter can be used instantly to make adai. No fermentation is needed.

Malayala Adai

Malayala Adai

Yield: 16 Adai

1 Adai = 122 Calorie

Ingredients

Toor Dal – 1 Cup

Raw Rice – 1 Cup

Cumin Seeds – 1 Teaspoon

Red Chillies – 6

Coconut – 1/2

Asafoetida – 1 Pinch

Salt – 1 and 1/4 Teaspoons

Tamarind – Small Gooseberry Size

Curry Leaves – Little

Oil

Preparation

1. Soak the raw rice and Toor Dal in water for 2 hours.

2. Grind the raw rice and Toor Dal along with the rest of the ingredients.

3. Heat the dosa pan. Spread the adai batter on pan in a circular motion to make a medium sized round adai.

4. Cook on both the sides.

Now, the Malayala Adai is ready!

Serve.Side Dishes For Dosa & Idly

Note

Beginners, you may refer “How to buy and store toor dal?” as a quick reference.

Recipe Reference. Chef Mallika Badrinath

 

Rice and Dal Adai (Arisi Paruppu Adai)

 

Preparation Time: 1 and 1/2 hours Soaking and 10 mins for grinding (Mixie)
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

Fast and easy to make!

When I do not find time to make dosa and Idly batter, I make this adai and have it along with sambar and chutney. I will have two adai, and my stomach becomes full. Usually, people say do not eat adai for dinner as it takes time to digest. Then, why not have it in the morning? Have two to three adai and you are all set for next 3-4 hours.

 

 

Beginners, You can refer How to Cook Lentils?/All About Lentils to know how to buy lentils.

Ingredients

Raw rice (Pacha arisi) – 2 1/2 cups

Bengal gram (kadalai paruppu) – 1/4 cup

Urad dal (ulutham paruppu) – 1/4 cup

Grated coconut – 1/2 cup

Cumin seeds (seeragam) – 1 teaspoon

Pepper (milagu thool) – 1/2 teaspoon

Asafoetida (perungayam)  – a pinch

Red chillies – 5 To 6 nos.

Salt – 2 teaspoons

Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash and soak the rice in water for 1 and 1/2 hours. Wash and soak the dals for 1/2 hour just before you are going to grind.

2. Drain the water from the soaked rice. Grind the soaked rice into to a coarse batter and pour it into a large mixing bowl. Consistency of the rice batter should neither be loose or thick.

3. Likewise, grind the soaked dals using very little water into a coarse batter along with the rest of the ingredients. Pour it into the same mixing bowl. Consistency of the dal batter should neither be loose or thick.

4. Now, using a ladle mix both the rice and dal batter well.

5. Heat a dosa pan. Using a ladle, take the batter and spread it on the dosa pan. Apply oil on the corners of the dosa. When one side of the adai is cooked, flip it over to cook the other side. The cooked adai will be like a Paper Roast Dosa – very crispy.

Now, Rice And Dal Adai is ready!!!

Serve. You can eat this Adai with the following dishes:
Hotel Style Coconut Chutney, Til Chutney (Ellu), Peerkankai Thoel Thogayal, Tomato Mint Chutney – No Coconut, Tiffin Sambar

Vazhaipoo Adai | Vazhaipoo Recipes | Banana Blossom Adai

Preparation Time: 2 to 3 hours soaking time and 15 minutes grinding
Cooking Time: Under 10 minutes
Makes: 4 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

I do not get Banana Blossom (Vazhaipoo) often in my place. We would have to travel 2 hours to get a good vazhaipoo so whenever I get a chance, I would buy 2 or 3 and make lot of dishes using vazhaipoo. My mom-in-law makes vazhaipoo vadai often and my mom makes vazhaipoo kootuoften. You know what I make often? I make this Vazhaipoo Adai often. Will post Vazhaipoo Vadai recipe soon. It also tastes very yummy just like this tasty Adai. First time when I heard about Vazhaipoo Adai, I wanted to try it out right away. Since then I started liking it so much but removing and cutting vazhaipoo only is a cumbersome process. I usually do it during Friday night while watching movies with friends. Then I put it in buttermilk and cook on the next day. I like doing the cleaning part but need to allocate some time to do it slowly at my own pace. So how many of you have tried Vazhaipoo Adai so far?

Ingredients

To soak for 2 to 3 hours

Raw rice (Pacharisi) – 2 cups

Channa dal (Kadalai paruppu) – 1/2 cup

Toor dal (Thuvaram paruppu) – 1/2 cup

Yellow moong dal (Payatham paruppu) – 1/2 cup

Urad dal (Ulutham paruppu) – 1/2 cup

To grind along with the batter

Red chillies (Kanja molaga) – 4 to 6 nos.

Asafoetida (Perungayam) – 1/2 teaspoon

Ginger (Enji) – a small piece

Finely chopped banana blossom florets (Vazhaipoo) – 2.5 cups (If you are going to use the vazhaipoo later, soak the florets in buttermilk or else the florets will become dark).

Salt – as desired

For seasoning

Mustard seeds (Kadugu) – 1/2 teaspoon

Curry leaves (Karuvepillai) – 10 nos.

Coriander leaves (Kothamalli) – 4 to 5 sprigs

Chopped onion – 3 to 4 nos.

Chopped green chillies (Pacha molaga) – 4 nos.

Grated coconut – 6 tablespoons

Oil – 2 teaspoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak all the dals and rice together for 2 to 3 hours. If you want, you can soak and grind each of them separately and then add everything together. To the soaked dal and rice, add red chillies, asafetida, ginger, and salt. Add very little water and grind well to a thick batter (little thicker than the idly batter consistency).

2.  In a pan, heat 2 teaspoons of oil. Add mustard seeds and let it splutter. Then add curry leaves.

3. Add chopped onion, green chillies, and coriander leaves. Fry till onions become light brown.

4. Then, add them along with chopped banana blossom florets and grated coconut to the batter.

5. Heat the dosa pan. Take a ladle full of batter and spread it in a round shape on the dosa pan. Put 2 to 3 drops of oil on the corners of the adai. When one side of the adai is cooked, flip it over and cook on the other side.

Now, Vazhaipoo Adai is ready!

Serve. Onion chutney, coconut chutney, and kuzhambu.

You might also like:

Kovakkai Fry | Tindora Fry

Chettinadu Fish Kuzhambu

Navaratri Special Recipes|Navarathri Sundal Recipes

Mochai Sundal | Pachai Mochai Sundal | Butter Beans Recipe

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Coconut Chutney Dosa / Thengai Chutney Dosa

Coconut Chutney Dosa

 

A Quick and Tasty Dosa!

I make this Coconut Dosa whenever I have excess Coconut Chutney  at home. It gives an unique taste to the dosa. Adding curry leaves make it even more tastier.

Ingredients

Dosa Batter – 3 Cups

Coconut Chutney – 1 Cup

Curry Leaves

Oil

Preparation

1. In the dosa batter, add Coconut Chutney  and curry leaves.

2. Heat the dosa pan, using a ladle, pour the batter and make a round circle. Apply oil on the corners of the dosa. Heat the dosa until it is cooked on either sides.

Now, the Coconut Chutney Dosa is ready!

Serve. Side Dishes For Dosa & Idly

Note. Curry leaves increases the flavor of this dosa.

Recipe Reference. Chef Jacob

Idly Manchurian | Leftover Idly Recipes | Chilli Idli

Whenever I hear the word “Manchurian”, I will start drooling…I just love Manchurian. My favorite is Chicken Manchurian. We have so many Manchurian recipes: Gobi Manchurian, Mushroom Manchurian, Soya Manchurian, Vegetable Manchurian, Cabbage Manchurian, Idly Manchurian etc. I love all of them. However I have tried only few. Idly Manchurian is one among them. Trust me…it is very easy to make. If you have left over idlis, then just give a try. You can serve this dish as a tiffin or appetizer. I make this dish whenever I have leftover idlis at home.

Last Friday, I was talking to one of my friends while making this dish. My friend said she likes this Idly Manchurian recipe so much and requested me to post this recipe. So here you go my dear friend…

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Recipe Category: Starters/Side dish
Recipe Cuisine: Indo Chinese
Serves: 2

Ingredients

To Make Manchurian
Finely chopped ginger – 1.5 teaspoon
Finely chopped garlic – 1.5 teaspoon
Spring onion – 4 nos. (Separate the green and white parts)
Capsicum – 1/2 cup
Soya sauce – 1/4 teaspoon
Tomato ketchup – 1.5 tablespoon
Corn flour – 1/2 teaspoon
Pepper powder – 1/2 teaspoon
Salt – As required
Oil – To Fry Idlis

To Make Idly Batter
Idlis – 4 to 5 nos.
Corn flour – 1.5 to 2 tablespoon
Maida/All purpose flour – 2 tablespoon
Ginger garlic paste – 1 teaspoon
Chilli powder – 1 teaspoon
Saffron color – a pinch

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Cut the idlis into small cubes. If you are using fresh idlis, refrigerate it for at least 30 minutes.

2. In a mixing bowl, add corn flour, maida, ginger garlic paste, chilli powder, saffron color, and little water. Combine well to form a thick paste. Dip the idli cubes into the batter well.

3. Heat few drops of oil in a dosa pan. Place the battered idlis, and roast the idlis or deep fry them until golden brown. Drain the roasted idlis in a tissue paper. Keep the roasted idlis aside.

4. In a non-stick pan, add a teaspoon of oil and heat it. Add garlic and ginger, and fry for a minute. Then add spring onions (white part), and fry until light brown. Now add capsicum and fry for two minutes.

5. Add soya sauce and stir well for few seconds in high flame. Reduce the flame, add tomato sauce and salt, and stir well.

6. Make a corn flour paste (combine 1/2 teaspoon of corn flour and 2 tablespoon of water). Add corn flour mixture and also little water. Stir well.

7. When the mixture is hot, add the roasted idlis. Then add pepper powder, and stir well in such a way that the idlis are coated well. Sprinkle spring onions (green part) and cook for a minute. Give a quick stir and remove from the flame.

Now, Idly Manchurian is ready! Serve hot.
You can serve this recipe with the following dishes:
French Biryani, Egg and Soyabean Sprouts Fried Rice, Asparagus And Peas Pulao, Jeera Pulao

Notes.

Refrigerate idlis for at least 1/2 hour just before cooking as it will prevent idlis from crumbling.
Serve hot as it would become soggy as time passes by.
Be careful while adding soya sauce as it may change the taste of the dish and also make it salty.
Once you add fried idlis, toss it gently or else idlis will break.