Arisi Maavu Adai

Method

1. 1

   Soak rice: Wash 2 cups raw rice. Soak 4 hours. Drain and grind to a slightly coarse batter with just enough water. The batter should be thicker than dosa batter with texture.

2. 2

   Add salt: Add salt and mix well.

3. 3

   Add aromatics: Mix in 2 tbsp freshly grated coconut, 1 tsp cumin seeds, a pinch of asafoetida and 2 finely chopped green chillies into the batter.

4. 4

   Heat tawa: Heat a flat tawa on medium heat. Oil the tawa.

5. 5

   Pour batter: Pour a ladleful and spread into a round — arisi maavu adai is slightly thicker than dosa.

6. 6

   Make holes: Poke 4-5 small holes in the adai with your finger while still wet — this helps it cook evenly through.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook first side: Cook on medium heat 3-4 minutes until the base is deep golden and crispy.

9. 9

   Flip: Turn and cook the second side 2-3 minutes until golden.

10. 10

    Serve: Arisi maavu adai is a simple whole rice adai with a crispy texture. Serve with jaggery, butter or coconut chutney.