To my knowledge, sola adai is a recipe that I got from some blog while randomly browsing and I could not get that blog again. Solam or jowar is grown extensively in Coimbatore and Dindigal districts of tamil nadu and I founf this from a tamil blog, so I just assume it is originated here. Strange thing about sola adai is that, it is shaped like vada yet thinner that vadas and but is very crisp and crunchy until center. This is quite simple to make and is full of flavor and can be stored for a couple of days.
1. Jowar – 1 cup
2. Onion chopped – 1 cup
3. Green chilies – 2 finely chopped
4. Coriander chopped – 1 tbsp
5. Rice flour – 2 tbsp
6. Salt to taste
7. Oil for deep frying
Step 1: Wash and soak the jowar overnight.
Step 2: Grind the soaked jowar in a mixer coarsely. Do not add water.
Step 3: Take the ground jowar , add salt, rice flour, chopped onion, green chilies, coriander and mix well.
Step 4: Heat oil in a deep kadai; and in parallel shape adais.
Step 5: Pat a small portion of the batter into thin 4” circles with a hole in the centre. Wipe hands with water in between to avoid the batter sticking to hands.
Step 6: Drop the adai in the hot oil and flip both sides to get it uniform golden brown colour. Repeat until the batter is finished. The adais should be thin, crisp and brown.