Rice Flour – 1 Cup
Water – 1 ¼ Cup
Salt – to taste
Chopped Green Chillies- 2
Oil – 2 tlbs
Mustard Seeds – 1 tsp
Grated Coconut – ¼ cup [optional]
Karamani [dried Cowpeas] – 1 tlbsp
Soak the dried karamani for 5 to 6 hours and cook and keep aside.
Roast the rice flour well in a dry kadai till it gives out a good smell. However do not roast till it turns red. Remove from Kadai.
Heat the kadai (FRYING PAN) and add oil and mustard seeds.
When the mustard seed splutters add chopped chillies and curry leaves. Toss for a few seconds.
Pour water in the kadai and bring it to a boil. Reduce flame and add rice flour and mix well.
Add karamani, grated coconut, 1 tlbs of oil and required salt and blend well till a nice thick paste is formed.
Take it off the heat and allow to cool.
Grease your palm with oil or use a small plantain leaf. Roll the dough into balls and flatten them to about ¼ inch thickness. Make a small hole or dent in the centre to allow it to cook evenly.
Grease idly plates and steam the adais [adai – a dish that has a thin spread of batter/dough] till done [roughly 8 to 10 mins].
Serve with a fresh blob of butter.
By Mrs. Mira Balachandran; ; firstname.lastname@example.org