Salt Adai

Salt adai along with sweet adai is eaten with butter on Karadiyan Nombu day. This festival is described more in my sweet adai recipe here.

Prep Time: 8 hrs

Cook Time: 1 hr

Ingredients

• 1 cup Rice flour

• Salt, to taste

• 3 green chillies finely chopped

• 3-4 curry leaves chopped

• 1/2 tsp Hing

• 1/8 cup Red chowli roasted and soaked in water

• 1/8 cup Fresh coconut niblets

• 2 cups Water

• 1 tbsp Oil

• 1 tsp Mustard seeds

Instructions

1. Cook the red chowli in a pressure cooker for 3-4 whistles, drain the water and cool - you can make this common for both the adais

2. Roast the rice flour very lightly (just to remove the moisture) and keep aside (to check try making a straight line kolan with the rice flour, you should be able to make a line easily)

3. In a pan take oil and splutter mustard seeds

4. Add green chillies, hing and curry leaves and mix well

5. Add water, salt, chowli, coconut pieces and bring to a boil

6. Add the rice flour and briskly mix it to avoid lumps

7. Cook till it becomes a pliable mixture, switch off

8. Take the adai stand and grease the plate

9. Take a lemon sized ball size and pat it to form a small puri, make a small hole in the centre

10. Steam it in a idli cooker

11. This is to be had with the sweet adai and butter