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Main Course

Wheat Adai - 1st Method

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 5 servings

2 cup Wheat flour sifted
2 To Green chillies washed and — finely chopped
Coriander greens Washed and — chopped
Salt, to taste
1 To Sugar — optional
½ cup Cooking oil for shallow frying

Preparation

Step 1
Mix thoroughly all the ingredients except oil.
Step 2
Get only as much of the mixture as is necessary to make one Adai at a time. Add just enough water to it, Stir everything together thoroughly and roll it into a ball, about the size of a tennis ball or slightly bigger.
Step 3
Heat an iron griddle on a medium fire and smear a little oil on it. Place the ball of dough at the centre of the griddle and spread it quickly with the hand into an even pancake, dipping the hand in cold water often.
Step 4
Pour two or three teaspoonfuls of oil along the edge. Turn it after a minute or two on the griddle. Add a little more oil along the edge and fry for a while till both the sides of the adai goes golden brown.
Step 5
Serve while still hot with chutney pickle or other side dishes.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Main Course

Wheat Adai - 1st Method

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 5 servings

2 cup Wheat flour sifted
2 To Green chillies washed and — finely chopped
Coriander greens Washed and — chopped
Salt, to taste
1 To Sugar — optional
½ cup Cooking oil for shallow frying

Preparation

Step 1
Mix thoroughly all the ingredients except oil.
Step 2
Get only as much of the mixture as is necessary to make one Adai at a time. Add just enough water to it, Stir everything together thoroughly and roll it into a ball, about the size of a tennis ball or slightly bigger.
Step 3
Heat an iron griddle on a medium fire and smear a little oil on it. Place the ball of dough at the centre of the griddle and spread it quickly with the hand into an even pancake, dipping the hand in cold water often.
Step 4
Pour two or three teaspoonfuls of oil along the edge. Turn it after a minute or two on the griddle. Add a little more oil along the edge and fry for a while till both the sides of the adai goes golden brown.
Step 5
Serve while still hot with chutney pickle or other side dishes.