Corn meal adai

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.

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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).

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