Many people, especially the South Indians are aware of adai. It is a crepe made with rice and different types of lentils/ dals and served for breakfast or evening tea.
Verum arisi adai is a dish that i have seen only in the palakkad brahmin households. My mom and grandmother used to make this for evening tiffin or as a palagaram on fasting days.
It is made with just boiled rice and coconut with no other lentils. It is kind of different from aappam as there is no fermentation and not using pacha arisi/ raw rice.
The main flavor comes from the grated coconut that is added to the rice batter.
Tastes good with a ny chutney, pulishery or my favorite " Vellam" / jaggery!
- 1 .5 cups Boiled rice/ Puzhungal arisi
- 3/4 cup grated coconut
- salt to taste
- water to grind
- Curry leaves a few sprigs
- Wash and soak the rice in water for 6-8 hrs
- Defrost your grated coconut if using frozen one.
- Grind the rice in a blender, adding little water at a time.
- Add the grated coconut when the rice is partially ground adding water as needed
- Grind the rice coconut mixture to a fine dosa like batter consistensy.
- Add salt to taste and mix well. Do not ferment, just refrigerate the batter for later use.
To make the adai:
Heat a tawa. Add about 1/4 cup of batter and spread it a like a dosa.
cook with oil on both sides and serve hot.
It tastes good when served piping hot!
Enjoy verum arisi adai!