Thursday, 23 July 2009

Verumarisi Adai

Verum arisi adai is one of the simplest dish as it does not require much preparation time except for grinding. It is a Palakkad speciality. "Verum arisi" literally translates to just plain rice. This adai is prepared using hand instead of ladle.

As a kid this was one of my favourite breakfast item. My mom prepares crispy adais. It tastes so good that it never requires any side dish like pickle or chutney powder.

Here is the recipe.

Par boiled rice - 2 cups
Red chillies - 4 to 5
Fenugreek/Methi seeds - 2 tsp
Asafoetida - 1 tspSalt - as per taste
Water - as requiredGinely/Sesame oil (Refined oil can also be used but tastes better with gingely oil)
Drumstick leaves (optional) - handful

Soak rice and fenugreek/methi seeds together overnight and grind them to a paste adding red chillies, asafoetida and salt as required. The paste should not be too smooth like dosa batter. Dont add too much water as the consistency of the batter should be thicker than dosa batter.
This batter has to be kept outside (overnight) for fermentation. Then it can be kept in the refrigerator. It stays good for a week.

Before preparing the adai, take out enough portion from the refrigerator and to this mix chopped drumstick leaves if you are using.
Heat the dosa tava. Pour a ladle full of the batter and flatten the adai with hand in a circular motion dipping the hand often in cold water to avoid burning of the hand.

Cook on both sides. Serve hot.
Alternately instead of red chillies and asafoetida, you can make them plain but when preparing the adai, you have to add 1/2 cup of grated coconut . This gives the adai a softness.
Method is same as above.

Preparation time: About 10 - 20 mins (grinding) , 5 mins (To roast the adai)
Serves: 2 people ( If left in the refrigerator for a week)

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