Recipe Source: Rak’s Kitchen
Rice Flour (Idiyappam Flour)-1 cup
Grated Coconut-1/4 cup
Cardamom Powder-a pinch
Salt- a pinch
1. Roast rice flour until warm.
2. Add water and jaggery and heat it until jaggery melts.
3. Strain it through a strainer to get rid of impurities.
4. Add grated coconut, salt and cardamom powder to the syrup and bring it to boil.
5. When it starts boiling, add the rice flour , remove from flame and stir it until the rice flour forms a thick dough.
6. Allow the dough to cool.
7. Boil a cup of water and let it cool.
8. When both the dough and water are cool, start kneading the dough. IT may be dry and will break. Touch the boiled and cooled water and knead until the dough becomes soft.
9. Divide it into 8 equal portions and roll each into a ball.
10. Keep the balls covered with a wet cloth when working on an adai.
11. Take two plastic sheets. Grease them with oil, place a ball inside the sheets and roll into a thin disc.
12. Remove the top sheet, flip the disc in your palm and place it on a hot tawa carefully.
13. When one side is cooked, carefully flip it over and cook the other side.
14. Drizzle some ghee on the adai and transfer it on to a plate.
15. Serve it hot.
For Thiruvaadhirai I prepared this adai along with Thiruvaadhira Kali and Elu Kari Kulambu. All the three are traditional dishes prepared specially on the Thiruvaadhirai day. I saw about this recipe at Rak’s Kitchen. I followed her recipe and ended up with delicious soft adais. The cooking part was bit tough because the flour was so soft. Flipping without breaking the shape was a tedious work. By the time I reached the last ball of the dough, I could flip the adai easily. So it takes practice and you need a lot of patience to get it right.
Heat jaggery syrup with coconut, cardamom powder and salt.
Add slightly roasted rice flour to the boiling syrup.
Remove from flame and stir it until it forms a dough.
Knead the dough into a smooth dough.
Divide it into eight equal balls.
Roll a ball into a thin disc between two plastic sheets.
Cook on a tawa.
Serve it hot.