Arisi adai in tamilnadu or akki roti in karnataka is a very common tiffin; it is had as breakfast in karnataka and dinner in tamilnadu. I’ve seen people adding greens in adai (Keerai adai) or carrot and adais are made with ragi flour in the same way. Conventionally, for adais the par boiled rice is soaked and wet ground and cooked partially to get dough consistency before making adais.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
1. Idli rice– 2 cups
2. Salt as per taste
3. Carrot – 1 grated
4. Coriander – 1 tbsp chopped
5. Green chilies – 1 chopped
6. Ginger – 1 “piece grated
7. Oil – 3 tbsp
Step 1: Wash and soak rice for a couple of hours and grind it into fine batter.
Step 2: Add salt and pour the batter in a non-stick handi and heat it by stirring. It thickens soon, add to it carrot, ginger, coriander, green chilies and a tablespoon of oil. Stir until you get a soft dough like consistency.
Step 3: While the dough is still hot divide into equal portions and roll them into balls. Now there are two ways of making them into circular shapes. On a plastic sheet either grease your hands and pat them thin or sandwich ball between two plastic sheets and roll into a thin disc. This needs some practice and also depends on dough consistency. Do this one by one.
Step 4: Heat the tava, grease some oil over it; carefully toss the adai from sheet to tava.
Step 5: Let it cook for a minute, then with dosa ladle flip it and cook the other side. This wil not brown much but you can see brown spots as in phulkas when done. Cook thoroughly; it takes about 3 minutes for 1 adai.
Step 6: Serve hot with jaggery and ghee or butter or chutney of your choice or pickle or even idly podi. I can have it without any supplement.
* Some people prefer to temper mustard seeds, curry leaves, asafoetida and saute the vegetables in it, mix in the dough instead of adding them raw.
* Some people add mashed stead- rice to get soft and textured adais.
*Instant adais can be made by kneading rice flour with other ingredients. The taste is not comparable to fresh ground wet flour though.