My second in the series of holiday breakfast special is the famous, “Tanjavur Adai”. This delicacy belongs to the “dosa” family. Food historians have recorded that this speciality pancake has been a part of the South Indian cuisine since ancient times. Mentions of this food is seen in “Silapadhikaram” one of the first Tamil epics written by ilangoadigala as early as the 3rd century BC. The judicious blending of cereals and pulses in the preparation of “Adai” not only increases the protein content but also improves the protein quality.
My special today was made with a combination of broken wheat and a pulse mix. Added to enhance flavour, taste and the nutrition load are the chopped onions, “manathakali leaves” (Black night shade/Sunberry) and grated coconut.
RECIPE
- Broken wheat / Dalia – 2 Std cups
- Toor dal – 1/2 Std cup
- Chana Dal – 1/2 Std cup
- Udad dal – 1/3 Std cup
- Grated coconut – 1/4 Std cup
- Manthakali leaves chopped – 1 Std cup
- Chopped onion – 1/2 Std cup
- Red chilly – 5 to 6
- Asafoetida – 1 /2 Std teaspoon
- Salt to taste
- Oil for shallow frying
- Soak the wheat and pulses also g with the redchillies together for 4 hours
- Grind to a coarse paste
- Mix rest of the ingredients and set the consistency to a thick pouring batter with water if required
- Heat a griddle and pour a ladle full of batter and spread it as thin and evenly as possible.
- Drizzle a teaspoon of oil and cook covered till the side touching the pan turns golden brown.
- Ensure that the cooking happens on low flame
- Turn the adai and allow it to be on the griddle till the second side develops brown spots
- Remove from pan
Best served with jaggery pieces and a pat of butter. Accompaniments that go with this dish are “avial” “morkuzhambu” onion chutney and peanut chutney.
Tanjavur Adai Recipe in தமிழ்
