Adai served with Podi Powder
Dive into the rich culinary traditions of South India with our guide to making adai and podi powder - a delicious duo that promises to tantalise your taste buds and bring warmth to your kitchen.
To prepare the adai batter, soak rice and split yellow lentils in water for 2-3 hours. Drain and grind the ingredients coarsely with red chillies, asafoetida, a splash of water, ginger, coriander leaves, and salt. The batter should be coarse and thick but pourable. Heat a griddle or non-stick pan over medium-high heat, lightly oiling it to prevent sticking.
Pour a ladleful of batter onto the hot surface, spreading it out in a circular motion. Drizzle a teaspoon of oil around the edges and cook for about a minute. Flip the adai and cook for another minute until golden and cooked through. Serve hot with podi powder, sambhar, or chutney. The ingredients to roast include ¼ cup urad dal, 6-10 dried red chillies or ½-1 tablespoon mild Kashmiri red chilli powder, sesame seeds, cumin seeds, dried red chillies, and curry leaves.
After roasting, allow the ingredients to cool before grinding them in a spice or coffee grinder with salt and asafoetida. Store the podi powder in an airtight container.
Written by urgent.news from IOL's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
