Ingredients
- Rice flour - 1 cup sieved
- Grated Coconut Fresh/frozen - 1/4 cup
- Karamani - 3 tbsp
- Salt - as needed
- Water - 2 cups keep 1/4 cup warm water separately
- Sesame oil - to grease
- For tempering
- Coconut oil – 1 tsp
- Mustard Seeds – 1/4 tsp
- Green Chilli – 1 chopped (Adjust according to your taste)
- Channa Dal – 1/2 tsp
- Ginger -1 tsp peeled and finely chopped
- Curry leaves – 1 sprig chopped
- Asafoetida – a generous pinch
Instructions
- Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chili, curry leaves, and asafoetida. After it splutters, add 1 cup + 3/4 cup of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani, and rice flour
- Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
- When it is warm make small balls and flatten them into patties and make small holes in the middle as we do for pinwheels.
- When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
- Steam it in greased idli plate for 7-10 mins
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Notes
1. If the dough becomes dry sprinkle little warm water.For the flour that I used, the extra 1/4 cup of water was not needed
2. If you feel the dough is dry, add 1 tablespoon of water else no need to add
3. Water added should be boiling hot water, so it is better to keep 1/4 cup of hot water separately
4. Covering the dough with a wet damp cloth prevent the dough from getting dry
2. If you feel the dough is dry, add 1 tablespoon of water else no need to add
3. Water added should be boiling hot water, so it is better to keep 1/4 cup of hot water separately
4. Covering the dough with a wet damp cloth prevent the dough from getting dry
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