Kai kuthal Arisi Dosa/ Hand Pound Rice Adai Dosa

Hand pound Rice (kai kuthal arisi in Tamil), on the other hand is a rice whose husk has been removed by using a stone grinder or a stone apparatus similar to a mortar and pestle. It is minimally polished (low glycemic index, similar to brown rice) but still retains most of its nutrients.

Adai is a one of the perfect South Indian multigrain breakfast/Dinner.  Very filling and spicy. Usually it’s made with parboiled rice. I replaced the rice Kaikuthal Arisi, with all the dals and addition of Lentils make it perfectly healthy.

Here you go the Nutritious and healthy Dosai.

  

Preparation        5 Minutes

Soaking Time      30 Minutes

Cuisine                South Indian

Serves                 3 nos.

Ingredients:

Kaikuthal Arisi       1  Cup

Chenna Dal              1 Tablespoon

Tovar Dal                1 Tablespoon

Urdh Dal                 1 Tablespoon

Black Pepper corns  1 Teaspoon

Red Chillies              6-7 nos( Your Spice Level)

Curry Leaves            few

Grated Ginger           1 Teaspoon

Hing                          1 Teaspoon

Salt                           To Taste

Oil                              For Making Adais

  

Method:

• Mix all dals ,  rice, curry leaves, peppercorns, Red chillies, , Hing and Salt.

• Grind coarsely in the Blender/Mixie.
• Take  a  basin, add the grounded flour,Grated Ginger  add 1 tablespoon of yogurt in it.
• Add enough water and mix it well and make a Adai batter.
• The batter should not be in too running. Just leave it for 3o minutes.
• There is no fermentation required for this recipe.
• Heat a dosa tawa.
• pour 2 ladle of batter and spread in a circular motion. Spread carefully from the center
• Spread 1 tsp. of oil around the Adai, Drizzle some oil in the center.
• Cook in medium flame for a less than a min. Cook both sides.
• Serve it hot with chutney of your choice.

 Notes:

• You can add ¼ cup brown rice in the recipe
• Sprinkle some water in tawa before making each dosa, as you cannot spread the batter if the tawa is very hot.
• This is just the basic version of making Adai, you can add other dals like green gram, horse gram.
• Grate veggies like carrot, cabbage and add while cooking to make it healthier.
• You can store the flour for future use.

Tirupati Vada/ How to make Whole Black Urdh Dal Pepper Vada

After Tirupati/Tirumala Laddu, Tirupati Vada Prasadam is one of the most famous Prasadam of Tirupati Temple. Tirupati Vada is made with skinned Whole Urdh dal and Black Pepper. These vadas are deep fried in ghee and is very crispy. Today instead of ghee I used oil for deep frying. Let’s see how to make this.

  

Preparation Time :     10 Minutes

Cooking Time           30 Minutes

Soaking Time           8 Hours

Cuisine                  South Indian Snacks

Serves                  4-6 Nos.

Ingredients:

Whole Black Urdh Dal (Skinned) -  1 ½ Cup

Black Peppercorns                          3 Tablespoons

Cumin Seeds                                   2 Tablespoons

Hing Powder                                    1 Tablespoon

Ghee                                                1 Tablespoon

Cooking Oil/ Ghee                            For Frying

Salt                                                  To Taste 

Preparation Method:

• Wash and soak the Urdh dal 8 hours or overnight.
• Grind Coarsely the black Pepper and Cumin seeds and keep aside.

• In a mixer jar, add the  Grind the Urdh dal without adding water.
• Run for a second, then mix it and again run for a second.
• Do not make it into a smooth paste. If you are finding it difficult to grind just sprinkle one or two spoons of water before grinding.
• Grind it coarsely
• Take a mixing bowl, add the grounded Urdh dal, Pepper Cumin Mixer, Hing Powder, Ghee and Salt. Mix Everything well.
• Take greased Plastic Sheet, put a lemon size Urdh dal paste, flatten it using your fingers to make a inch diameter disc.
• Heat oil in a frying pan/kadai. Reduce heat to medium to low. Gently slide the disc into the hot oil and fry 2-3 of them together.
• When it is half cooked take it out from oil and keep aside. (Very important Step). Take out half cooked vadas and keep.
• After half frying all vadas, deep fry the half cooked vadas batches by batches. Fry on both sides until they are crisp.
• Remove from the fried Vadas and put it in the Kitchen Paper towel to drain the excess oil.
• Now Tirupati Vada is ready. Store it in the Airtight Containers.

Note:

• Make sure, your Vada Batter should be Coarse.
• Deep fry 2 times to get the crispy vada. When it is half cooked take it out from oil and keep aside.
• Please note: this step is very important. If you are missing this step vadas will be soggy.
• If Vadas are fried in a ghee, it very tasty. In the temple, they are frying the vadas in Ghee. In this recipe I used Oil.

Green Peas Paruppu Vadai/ Green Peas Patties

Paruppu Vadai is a south Indian specialty snack that is prepared on every single occasion.

Now masala Vadai are quite commonly made at homes, hotels and tea stalls and they’re all tasty.

Its crispness makes us crazy .My mom does it very well, We will finish it off ,right from the pan. Wat a rainy day is ,without  a cup of coffee and hot Vadai?. My version Vadai, here you go

Cuisine                       South Indian

Recipe Category          Snacks

Soaking Time             6-8 Hours/ Overnight

Preparation Time       10 Minutes                                                           

Cooking Time            20 Minutes

Serves                     10 Medium sized Vadai

Ingredients

Dry Green Peas                       1 cup

Frozen  Baby corns                 2 Tablespoons

Chopped Ginger                      2 Tablespoons

Green Chillies                           3 Nos.

Chopped Coriander Leaves   2 Tablespoon

Chopped Mint Leaves            1 Tablespoon (Optional)

Curry Leaves                            1 stems

Fennel seeds                            1 Teaspoon (optional)

Roasted Rava                           1 Tablespoon

Rice Powder                              1 Tablespoon

Asafetida powder                   1 Teaspoon

Salt                                             To Taste

Oil                                              As Required

Method:

• Wash & soak Green Peas, overnight. Then wash again & drain water fully.
• In a food processor(Mixie), add Green Chillies, Chopped Ginger, Chopped Coriander , Chopped Mint Asafetida powder , and Grind for a second.
• Now add the Green Peas and  Rice powder, grind this in a blender and roughly blended. The dal should be partially ground. (i.e., half the dhal is should be just broken and the remaining dal remains whole.)
• Transfer this mixture to a Mixing Bowl.

• Add corns, curry leaves  and Rava to this mixture. Add salt and use your hands to combine everything together.
• Your Vadai mixture is ready. The consistency should be thick and you should be able to shape it into Vadai easily
• The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm.

• Heat a Kadai/Pan and pour in oil. When the oil is hot.
• Deep fry the Vadai, both sides until it turns golden brown.
• Repeat making more Vadai and fry in batches.
• Remove the fried Vadai to absorbent paper. Serve hot.
• Eat it with Green  chutney and anyone will be happy.

Notes:

• Adding Fennel seeds gives wonderful aroma, Flavor  for the Vadai. You can omit the fennel seeds.
• If not making Vadai immediately, refrigerate the Vadai mixture. You can store the mixture up to 2 days. Store it on airtight glass container.
• Instead of corns you can add soaked Chenna dhal to the mixture.