Wednesday, February 23, 2011

Kizhanghu Adai

It is time for dinner and I already planned Kizhangu Adai for us, which needs to be spicy for my DH. My DM makes sweet adai by grinding Rice, Yucca root with Jaggery and Coconut. Simply I love it.
ParBoiled/Idly Rice ------> 2 Cups, Soaked
Yucca Root -----------------> 2 Cups, Chopped (Maravalli Kizhangu)            
Red Chillies -----------------> 5     
Salt ---------------------------> A2Y taste   
Hing --------------------------> ½  tsp        
·         Wash & Soak the rice for couple of hours                                             
·         Remove the hard, brown skin of Yucca Root using Peeler; chop into small chunks                                             
·         Grind everything to make fine, smooth batter; add water while grinding, but don't make it too watery.                                
·         Make little adais in dosa pans.                                   
·         Serve it with Idli Podi or Garlic Podi                 
After making couple of Adais with plain batter for DH, I mixed chopped Amaranth leaves(MulaiKeerai or ThanduKeerai) with the batter.  This one was even more tastier tasty        

ü  Other healthier options of including grains like Wheat, Barley(high in fiber), Rye, Oats, Millet; Just powder them fine in the blender and add it directly to the batter.                                        
ü  Grinding Yucca root with any of the other beans/lentils mentioned in Multigrain/Sprouted Beans Adai can also be another option                
ü  Shredded Carrots or Cabbage, drum stick leaves as toppings                                      
ü  Alternative of White Idly or Parboiled rice is Brown Rice.                                              


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