Celebrating Vishu and Tamil New Year in our house meant an embargo on all things meat (including eggs!). I had to get my creative juices flowing and conjur a dinner option for Anna and myself. I have said it before we are quite pragmatic and not purists when following the Paleo lifestyle – we have included the occasional dose of cornmeal or brown rice in our diets. So here’s a recipe for cornmeal adai (adai is traditionally made of toor dahl and rice) which is a quick alternative as there’s no soaking, grinding involved.
What do I need to make it?
- 1 cup fine cornmeal (yellow variety – makkai flour)
- 1 small onion finely chopped
- 2 sprigs of spring onion chopped
- 2-3 green finger chillies finely chopped
- 1/4 tsp Kashmiri red chilli powder (paprika can be used as an alternative)
- 1/4 tsp black pepper powder
- Handful chopped coriander
- Juice of a lime
- Salt to taste
- Oil to drizzle while cooking
How many will I make?
6-8 depending on size
How do I make it?
Mix 1 cup of water to the cornmeal and stir till you get a thick batter. Add the remaining ingredients to the mixture and stir. Heat pan and spread a little batter in a clockwise motion around the pan. Drizzle some oil around the edges and along the center of the adai. Cook on both sides and serve hot with a sweet chutney (strawberry jam works a treat).