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.

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