Corn adai | Makka cholam adai


Corn adai


Cuisine Style: Kovai, Erode, Tamil nadu, Karnataka, South India | Cooking Time: 5 minutes | To Serve: 2 | Take with: Chutney, sambar | Type: Breakfast or Dinner

Ingredients

  • Corn – 1 cup
  • Idli rice – 2 tbsp
  • Urad dal -3 tbsp
  • Dry red chilli - 2
  • Garlic – 2 cloves
  • Fennel seeds – 1 tbsp
  • Coconut – ½ cup [grated]
  • Salt to taste
  • Water as needed
  • Oil – 2 tbsp

Method

  • Wash and soak corn, urad dal and rice overnight.
  • Then grind well with fennel seeds, dry red chilli, salt, garlic and water.
  • You can keep it for 3 to 4 hours for fermentation optionally.
  • Once batter is ready add coconut mix well & heat iron dosa tawa then pour batter, spread it to round shape, and pour 2 tbsp of oil around the adai.
  • Then cover lid and cook both sides.
  • Serve hot with idli podi, coconut chutney.

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