Today's recipe is an authentic adai made during Karthigai Deepam festival in certain households in Tamilnadu.
As we don't have the custom of making this adai during the festival never got a chance to make it.But I got tasted this one from my neighbor back in India.
Coming to the recipe,so many variations can be made and each household has their own recipe.
Some uses more dhal and less rice,some may use variety of dhals also uses some red chilly along with black pepper.This recipe also, I noted down from my neighbor who used to share this one for Karthigai Deepam..
Also the consistency of the batter needs to be on the thicker side..Here I used the ladle and spread it on the iron dosa pan.In some places a thick batter is made and pat on a banana leaf and transferred to the griddle and cooked.
This adai doesn't need any special accompaniments,tastes good as such.But traditionally butter and jaggery is served as it has black pepper.Off to the recipe.........
- Keep the flame in a medium to get a nice crispy edges.
- Coconut bits give a nice taste to the adai .
- A tsp of cumin also powdered along with black pepper and added.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68