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.

This recipe and my Corriander Rice recipe goes to Siri's Herb Mania - Corriander Event.

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.