Thiruvathirai Adai and Thiruvathirai Kali Recipe

Tweet

I wanted to make this thiruvathirai adai & kali since last year.... Last week when perimma casually said about the preparation going on for thiruvathirai it striked me that I missed it this year too. I got the recipe from her and I made it 2 days later to post it here. As  we dont have the custom of celebrating the occassion this is the first time I am making both kali and adai and am completely satisfied with the results which justifies the post here :) Thiruvathirai kootu recipe is still pending which I will post by next year :)

Thiruvathirai Kali Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 25 mins

Raw rice(Pacharisi) - 1/2 cup
Moong dal(Paasi paruppu) - 2 tbsp
Jaggery - 1/3 cup
Coconut - 2 tbsp
Ghee - 2 tsp
Cashews - 4 broken
Water - 1 and 1/4 cup

Method:
Preparing Jaggery Syrup :
1.Add crushed jaggery with water till immersing level and start melting it. When jaggery is fully dissolved and bubbles start appearing switch off and strain to remove impurities, set aside. You can even store this in fridge for about a week.
2.Dry roast raw rice and moong dal separately till golden brown.Cool down completely.

3.Then pulse(grind)  it to coarse just to break the rice and dal. Pressure cook with 1 cup water for 3 whistles in medium low flame and switch off. Once pressure releases, switch on again and add the jaggery syrup.

4.Give a quick stir then add roasted cashews, coconut and cardamom powder.Stir well...at one stage the kali will come together to a fluffy mass, at this stage add ghee and switch off.

My Notes:

• Once it cools down it becomes seperated and this kali is meant to be like this not like our usual kali consistency.

• Take care not to overroast rice and dal.

• I prepared the jaggery syrup the previous day and refrigerated it.

• You can even add grated coconut while serving.

Thiruvathirai Adai Recipe - Ingredients

Serves: 2

Cooking & PreparationTime: 15 mins

Rice flour - 1/2 cup
Jaggery - 1/4 cup + 1 tbsp
Coconut - 2 tbsp
Cardamom - a pinch
Water - 1 tsp
Oil/ Ghee - to toast

Method:

1.Heat the jaggery syrup for 2mins, then add rice flour and keep stirring continuously without forming lumps.Add cardamom powder and coconut Stir well.

2.At one stage it will form a mass without sticking to the pan, this is the right stage to switch off. Once is hand bearable hot knead it to smooth dough.

3.Form equal sized balls(size is your preference) and flatten them on a ziplock cover / plaintain leaf with your finger tips to 1/4 inch thickness. Repeat the same till the dough is finished.Heat dosa tawa and toast the adai till golden brown, Drizzle oil / ghee...flip over carefully to other side to cook evenly on both sides. Take care not to break the adais.

Serve hot with ghee / butter.

My Notes:

• The consistency is very important for the adai else while toasting the adai will tend to break. Dont be tempted to add more jaggery than the mentioned amount.

• You can make lemon sized balls and make the adai even bigger in size.

• If you are using readymade rice flour(idiyappam) then roast it for 2mins then use it. Dont overroast which will end up breaking the adais.

• Even while toasting take care not o turn over often just once is enough for it get cooked.