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
Oil – 2 tsp
Mustard – 1 tsp
Curry leaves, finely chopped – a little
Coriander leaves, finely chopped – a little
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.