Arisi Kurunai adai is a tasty south Indian tiffin variety prepared with broken rice/idli rice Kozhukattai dough. It is a version of thavala adai without your dal. Adai can be made for breakfast/dinner. Kozhukattai is a traditional South Indian breakfast. There was a time when I used to say big no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffin. To make me eat, instead of steaming, she grills Arisi kurunai Adai in a tawa and I love it. Now things changed, I started experimenting with various forms of Kozhukattai like Cracked Wheat Kozhukattai, Aval Pidi Kozhukattai, and Millet Pidi Kozhukattai still a particular preparation is my favorite. Being a Mom is so challenging - now I can understand.
Arisi Kurunai Adai Preparation Time: 5 mins | Cooking Time: 25 mins | Serves : 3 Recipe Category: Breakfast Ingredients: Idli rava - 1/2 cup Scraped Coconut - 2 tbsp Salt - as needed Water - 1 cup + 1/2 cup Oil - for Grilling (I used coconut oil) For tempering Coconut oil – 1/2 tablespoon + to grease Mustard Seeds - 1/2 tsp Green Chilli - 2 (Adjust according to your taste) Red chilli - 1 Urad Dal – 1tbsp Channa Dal – 1 tbsp Curry leaves - 1 sprig Asafoetida – a generous pinch
How to thavala adai with step-by-step pictures
Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chili, red chili, curry leaves, and asafoetida After it splutters, add water, coconut, and salt Bring to a boil. Once the water starts boiling add idli rava
Mix well till all the water is absorbed and kurunai is cooked. Sprinkle some water if required. Switch off the heat and cover it with a damp cloth
When you can handle the dough, take small portions and make small balls (if required use water) and flatten them. Add oil to the tawa and close the tawa with a lid. Grill the Adai on both sides. Serve warm with chutney
