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    Home » Festival

    Thiruvathirai Adai

    by Nisha

    Jump to Recipe Print Recipe
    Thiruvathirai Adai - A sweet adai. An offering prepared specifically on this auspicious day. A very simple recipe made with rice flour and jaggery.
    Thiruvathirai Adai

    Get other Thiruvathirai recipes here


     

    Print
    Thiruvathirai Adai
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Sweet adai made with rice flour and jaggery. One of the offerings made on Thiruvathirai.

    Course: Breakfast, Main Course
    Cuisine: Indian, Tamil Nadu
    Servings: 12
    Author: Nisha
    Ingredients
    • 1 cup rice flour
    • ¾ cup powdered or grated jaggery | vellam
    • ~ 1 cup water
    • ½ teaspoon elaichi | cardamom powder
    • ¼ cup grated coconut (fresh or frozen) (Optional)
    Instructions
    Preparing the Dough
    1. 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. 

    2. 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. 

    3. Switch off the flame & transfer it to a bowl. Allow it to cool a bit and keep it covered in a damp cloth. 

    To form the Rotis
    1. Once it is warm to touch, knead it smoothly and divide it into small equal portions.

    2. 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).

    3. Heat a gridle | Tava and cook on both sides until brown spots appear; flipping it once or twice.  

    4. Finally apply ghee on both sides and serve it warm with a dollop of butter. 

    Recipe Notes
    1. Do not try to roll this directly with a rolling pin. If doing so lay another plastic sheet on top and then roll it.
    2. If you feel the dough is dry, wet your hands and knead it again.
    3. 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 ¾ 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.

     

    « Thalagam | Thiruvathirai Kootu
    Peas Potato Kurma »

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    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. veena krishnakumar says

      November 30, 2014 at 12:46 pm

      One more taditional dish. Looks awesome

      Reply
    2. Sreevalli E says

      November 24, 2014 at 10:56 pm

      Yummy & traditional dish.

      Reply
    3. Pavani N says

      November 14, 2014 at 8:23 pm

      Such a traditional and delicious dish.

      Reply
    4. Jayanthi Sindhiya says

      November 10, 2014 at 4:47 pm

      Never had this...yours look delicious! Beautiful clicks..

      Reply
    5. Usha says

      November 09, 2014 at 12:18 am

      Loved your festive treats and thanks for sharing these traditional recipes.

      Reply
    6. Priya Suresh says

      November 07, 2014 at 7:01 pm

      Omg, wat a beautiful presentation.. Its been ages i had this adai, now you are tempting me.

      Reply
    7. Srivalli says

      November 07, 2014 at 9:01 am

      Wow Nisha, thanks for bringing in such a traditional festival and dishes prepared on this day..it was so interesting to read about these new ones...this adai sounds so interesting..will make it sometime thanks for sharing!

      Reply
    8. Harini-Jaya R says

      November 07, 2014 at 4:25 am

      Wow! I should try this sometime.

      Reply
    9. Srividhya says

      November 06, 2014 at 11:43 pm

      Never tried this before. yummm

      Reply

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