Thiruvathirai Adai - A sweet adai. An offering prepared specifically on this auspicious day. A very simple recipe made with rice flour and jaggery.
Get other Thiruvathirai recipes here
Sweet adai made with rice flour and jaggery. One of the offerings made on Thiruvathirai.
- 1 cup rice flour
- 3/4 cup powdered or grated jaggery | vellam
- ~ 1 cup water
- 1/2 teaspoon elaichi | cardamom powder
- 1/4 cup grated coconut (fresh or frozen) (Optional)
Roast the rice flour in a pan until it is warm to touch. Keep aside. In the same pan, melt jaggery with little water. Bring it to boil. Add the grated coconut & cardamom powder.
Reduce the flame and then add the rice flour while continuously stirring it. It is crucial to stir while adding the rice flour else lumps will form. Vigorously stir for a couple of minutes until it becomes smooth and gathers as a mass, without forming any lumps.
Switch off the flame & transfer it to a bowl. Allow it to cool a bit and keep it covered in a damp cloth.
Once it is warm to touch, knead it smoothly and divide it into small equal portions.
Take one and place it on a plastic sheet. Grease your hand with oil (preferably sesame oil) and pat it into a smooth disc (to the thickness of a roti / chapathi).
Heat a gridle | Tava and cook on both sides until brown spots appear; flipping it once or twice.
Finally apply ghee on both sides and serve it warm with a dollop of butter.
- Do not try to roll this directly with a rolling pin. If doing so lay another plastic sheet on top and then roll it.
- If you feel the dough is dry, wet your hands and knead it again.
- The amount of water depends on the quality and the preparation of flour. Homemade flour requires more water than a store-bought one. Even among the store bought flour, it differs from brand to brand. So start with 3/4 and add gradually if required.
This post is for Blogging Marathon 46 under the theme "Festival Special". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46 here.