Makka chola ravai adai/Yellow corn crepes

on


Makkachola ravai Adai - Adais are nothing but rice and lentil crepes.Makkacholam is the maize corn  that is used for making popcorn and tortillas. Traditionally adais are made using rice, sometimes with wheat also. I had this makkacholam rava lying in the pantry. I used to make upma with this. I thought of making adai with the same and hence came out with the recipe. It is good to incorporate different kind of grains in our diet so that we will get the benefits of all the grains.



   

Key ingredients:

Yellow corn rava/ maize rava - It is yellow in colour and is available in all the supermarkets. If you wish to make your own , then buy the kernels(popcorn kernels), clean them, give it in the mill and get it done.

Rice - idly rice or parboiled rice is used. 

Lentils - I used tuvar dal, chana dal, urad dal, moong dal.You can use tuvar dal and chana dal alone also.

Spices -  Chillies, saunf , ginger are used. 

Fats - Sesame oil is used. You can use ghee as well.

Pre-Preparation:

Soak maize rava, rice separately and dals with red chillies in water separately for 2 hours. 

Accompaniments:

Red chutney, kara chutney, sambar goes well with adai. Achar/pickle, Thokkus are also combine well with adai. Adai with butter and country sugar is also good combination.

Variations:

  • Add grated carrot, cabbage, murungai keerai(moringa leaves) for extra nutritious adais..

Substitution:

  • You can make similar adais following the same procedure and measurements using wheat rava also.


Recipe:

Total time taken: 2 hours for soaking + 15 minutes for grindng and cooking

No. of persons - 4

Ingredients:

Makkachola Rava - 1 cup

Idly rice - 1/2 cup

Tuvar dal - 1/4 cup

Chana Dal - 1/4 cup

Moong Dal - 1 tbsp

Urad Dal - 1 tbsp

Curry leaves - 1 sprig

Asafoetida/hing - a pinch

Onion - 1

Coconut gratings - 2 tbsp

Saunf  - 1 tsp

Ginger - 1/2 "

Red chillies - 4

Green Chillies - 4

Salt - to taste

Water for grinding

Oil to drizzle

Directions:

1.Take the soaked dals, chillies, ginger, saunf in a blender. Grind till coarse. Transfer to a bowl.

.1.1 Grind rice till coarse.

2.Add rava.Keeping in speed 1 grind to a coarse paste. Transfer to the bowl in which you have added the dal mixture. Add salt and water if required to adjust the consistency. Mix well.




3.Chop onions. Add to the batter.

4.Add coconut gratings, curry leaves. hing.

5.Heat a dosa tawa.Spread a ladleful of batter. 



6.You can see tiny holes appearing on the surface of the crepe. Drizzle oil around the crepe.

7.You can the the edges becoming golden and starting to take away from the tawa.

8. Now flip it over. Drizzle little oil. 


9.Cook for 3 minutes. Transfer to a plate. 

Notes:

  • If you want you can take red chillies alone.
  • Rice can also be omitted. Use corn rava alone.
  • The batter can be refrigerated and used.
  • You can ferment the batter and use.
  • Keeping the flame medium helps the adai to get cooked evenly.
  • For crispy adais, add some water and spread the batter thin.
  • Adjust the spice levels according to your taste.








Comments

Post a Comment