Red Pumpkin Adai

Source:

Mrs. Saraswathi


Ingredients:

Par Boiled Rice - 1 cup

Finely Chopped Red Pumpkin - 1 cup

Red Chillies - 4 to 5

Salt - 1 tsp

Asafoetida - 1/4 tsp

Curry Leaves - Few


Method:

1.  Wash rice and soak it for at least 2 hours with enough water.

2.  Wash, peel skin, and finely chop the red pumpkin.

3.  In a mixer, grind together red chillies, salt, asafoetida, curry leaves, chopped pumpkin, and soaked rice to a coarse batter adding the soaked water as necessary.  This should be a thick batter.  Do not add too much water and dilute it.

4.  In a hot tawa, pour this batter into adais by pouring the batter in the center and spreading it with a ladle spirally.  Cover and cook for a minute until the adai leaves on the sides and then flip over and cook until done as soft adais or crisp adais as per your preference.  Serve hot with coconut chutney or a pickle of your choice.  Ideally, tomato thokku or onion thokku would be the best accompaniment.


Notes:

One cup of par boiled rice (or idli rice) can be replaced with equal quantities of raw rice and par boiled rice.  Also, millets like samai, varagu, kuthiraivaali, or thinai can also be used instead of the raw rice.

Palm sized adais can also be made for easy bites.