Arisi Maavu Adai

Ingredients

• - 2 cups main flour or batter base
• - 1/2 cup fresh grated coconut
• - 1 tsp mustard seeds
• - 2 tbsp sesame oil or ghee
• - Salt to taste
• - Accompaniment chutney or sambar

Method

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. Add salt: Add salt and mix well.
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. Heat tawa: Heat a flat tawa on medium heat. Oil the tawa.
5. Pour batter: Pour a ladleful and spread into a round — arisi maavu adai is slightly thicker than dosa.
6. Make holes: Poke 4-5 small holes in the adai with your finger while still wet — this helps it cook evenly through.
7. Add oil: Drizzle half tsp oil around the edges.
8. Cook first side: Cook on medium heat 3-4 minutes until the base is deep golden and crispy.
9. Flip: Turn and cook the second side 2-3 minutes until golden.
10. Serve: Arisi maavu adai is a simple whole rice adai with a crispy texture. Serve with jaggery, butter or coconut chutney.