Sunday, October 5, 2008

Kothamalli Adai


Hope you all are having a wonderful Navarathiri weekend! It was a pleasure this weekend to visit all my friends' house and see their cute and beautiful Golu bommais. Navarathiri is one of my favorite traditions in our culture as I feel that it gives lots of opportunities to be creative and artistic! And, this is one festival that the kids can also actively participate and show their imaginative skills.

My favorite season fall has officially begun. To me, Spring is the season of a new beginning while Autumn is the season of transition. Eventhough it daunts me that summer is gone, Autumn is still my favorite time of the year for several reasons. Makes me feel excited that its time to celebrate Navarathiri and Diwali with friends and family. I love the warmth tinged with the chill. I love pumpkins... Pumpkin Spice Latte at Starbucks, Pumpkin Pie, Pumpkin Soup - everything pumpkin. I love photography in fall when I capture those lovely colors. I love striding on the carpets of those brown and crispy leaves. To me, fall is about wearing cozy & comfy clothes, but yet not freezing in the wintery bitter cold. I welcome Autumn as it is...

Nowadays, first thing in the morning, I enjoy my coffee in our patio while breathing that cool fresh air. This keeps me fresh enough for the rest of the day. This morning, after nursing my coffee for about 30 mins, I was all geared up to make a good breakfast. I've been thinking about making adai for the past several days, but as usual kept postponing it because of time constraints. Adai is one of my favorites as it can be made instantly. No waiting required for fermenting the batter. I soak it overnight and I grind it just before breakfast. Kothamalli Adai is a recipe that I learnt from a cookbook, its pretty much the same as regular adai except a few ingredients.


Ingredients
  • Tuvar Dal - 1/4 cup
  • Raw Rice - 1/4 cup
  • Idli rice (par boiled) - 3/4 cup
  • Red Chillies - 3 or 4
  • Fennel Seeds - 1 tbsp
  • Garlic - 2 pods
  • Cinnamon - 1/2 inch
  • Cloves - 2
  • Corriander leaaves - 1 cup (chopped)
  • Onions - 1/2 cup (chopped)
  • Curry Leaves - a few
Procedure

  • Soak the dal and rice overnight. Grind with Red chillies, fennel seeds, garlic, cloves, cinnamon, corriander leaves and salt. Need not be too fine.
  • Transfer to a bowl and mix it with water to a dosa batter consistency.
  • Add finely chopped onions and curry leaves.
  • Pour the batter in a circular shape on a hot pan. Pour a little oil around and turn it over when crisp. Transfer to a plate.
Serve hot with Tomato chutney.

24 comments:

Nidhi said...

I make diff varieties of Cheelay/dosa...but never tried it with tuvar dal. Seems like a gud variation!

Laavanya said...

I've only added methi/spinach before.. the coriander must make it so flavorful. Looks lovely too.
YOu are so right about the crisp, cold, morning air being rejuvenating.

kamala said...

Adai looks crispy Sujatha...and flavorful too..

Cham said...

Very flavorful adai, with cinnam, cloves and cilantro :) Beautiful looking adai!

DEESHA said...

looks lovely ... looks real crisp .. did i tell u, i tried your apple dal N was just awesome .. I have posted it too .. Thanks Sujatha

Sujatha said...

Hi Deesha, I'm glad you liked Apple Dal.. I read your post just now and have left my comments :)

Bhawana said...

good one :)

Usha said...

I make adai regularly but have never tried it with kothamalli and fennel seeds ,sounds delicious :)

raaji said...

Am tired of making the same old dosas once in awhile.....this ones a refreshing recipe to me.....on my list for this weekend.....

Uma said...

oh, lovely! looks so delicious.

meeso said...

Mmmmm, That picture makes me hungry :)

Purva Desai said...

Adai looks really crispy and with tuvar dal seems to be really unique dish...

Pravs said...

looks so inviting !!

srikars kitchen said...

Adai looks yummy & addinf kothamalli is new 2 me.. basically uesd murungai keerai ... will try...

Thxs for visiting my blog & ur comment..

Added u in my blogroll...

Pete said...

Happy Navarathiri. Nice looking Adai.

anudivya said...

Kothamalli adai, interesting. I make adai with a little cilantro in it, but this is taking it to the whole next level. I love herbs and I am totally sold.

Happy cook said...

I love Autumn. Love the colours in the nature around this time too.
Dosa looks really delicious.

Madhavi said...

WOW this looks mouth-drooling and very nice recipe dear!!!

Btw something waiting for u n my blog, check it out :))

http://vegetarianmedley.blogspot.com/2008/10/pav-bhaji-and-award.html

Priti said...

Looks gud and healthy..adding spcies is gud idea...Happy Dusshera

Shreya said...

Oh just perfect..love this adai.. and tomato chutney too..yum!

Sireesha said...

Happy Dusshera to you and Your Family Sujatha !!!

Adai looks crispy and delicious...

Illatharasi said...

I too do this.... looks yummy:)

Mahimaa's kitchen said...

thanks for the comments Sujatha. you know what, i tried your kothamali adai last week and totally loved it.. wanted to tell u but didn't know which blog i saw it from. now only i got to know that u had posted it. yours looks very thin.. mine was a little thick, but that's how we usually make adai. how did u manage to get a thin adai? was the batter too thin?

Sujatha said...

glad to know you loved the kothamalli adai, mahimaa! :)

Yeah, the batter needs to be slightly thinner to get crispy adais.. and also it depends on the way you make it.. With a thinner batter, I usually start making the outer circle and then fill the inner space by pouring and spreading here and there.. may not be perfectly round shaped, but comes out crispy :)

Thats nice of you to let me know after trying it.. :)