Corn adai | Makka cholam 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.