Chatti adai is a traditional dish who’s crispy sides and soft centre make it a delicious anytime snack. I learnt this from my grandmother who in turn learnt it from her’s.
What you need
Raw or Boiled rice, Rava (in equal proportions) – 11/2 cup
Pigeon pea, Black gram, Chick pea (together) – 1/2 cup
Red chillies – 2-3
Asafoetida – 2 pinches
Salt – to taste
For seasoning
Oil – 2 tsp
Mustard – 1 tsp
Curry leaves, finely chopped – a little
Coriander leaves, finely chopped – a little
Cooking instructions
Soak the rice, rava and dal separately for one to two hours. Then, coarsely grind the mixture along with chillies, salt and asafoetida. Mix the batter well. In a small pan, pre-heat the oil and roast the mustard seeds. When it splutters, add the curry leaves and add to the batter. Allow the batter to ferment for an hour. In a small hollow kadai (or chatti), add a drop of oil. Now pour a scoop of batter into it. Do not flatten the adai. Add oil on the sides and close it with a lid and let cook on a low flame. Turn it around after two-three minutes. Add more oil if you want it crisper. Serve the adai with spicy tomato chutney, coconut or pudina chutney.
Mathangi Kumar is a B.Tech graduate who loves trying her hand at traditional recipes.
Keywords: Chatti adai recipe, grandma recipe
