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Tuesday, March 15, 2011


Raw rice - 1 cup
Moong whole - 3 tbsp
Jaggery - 1 cup
Coconut (grated or finely chopped) - 3 tbsp
Water - 1 and 1/4 cup
Plantain leaves - to steam the adais

Soak raw rice for 2-3 hours. Drain and keep aside for an hour.
In a dry blender, grind the rice into fine powder. Seive the powder twice.
Roast the rice flour to light golden color.
Cook the moong dal with 1/4 cup water until half done. If using pressure cooker, let it whistle for 2 whistles and turn off. Drain off the water and keep half-cooked moong aside.
In a pan, melt the jaggery with water.
Once jaggery is melted add half cooked moong and coconut gratings.
Turn down the heat to med-low and add 1 cup of roasted rice flour and mix well without letting any lumps to form.
Cook until all water is absorbed. Allow to cool. The consistency of mixture should be slightly harder than that of chapathi dough.
Make small pieces of plantain leaves. Roll out small balls of cooked rice flour and keep on plantain leaf.
Flatten with palm and make a small hole in centre with a finger.
Keep plantain leaves on a steamer and steam for 10 mins.
Remove from the leaves and serve a blob of butter.

If plantain leaves is not available, grease idli plates with ghee/oil and place the shaped dough and steam for 10 mins.

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