Every year I call my MIL or my mom to check how to make these and this year too I called my MIL on eve of thiruvathirai(yesterday)and got the measurements,so I am now having here to keep the records of my perfect adai and kali,turned out so tasty this time!
How to make thiruvathirai kali video
Thiruvathirai Kali recipe
- Raw rice - 1/2 cup
- paasi paruppu/ moong dal - 2 tbsp
- Jaggery - 1/2 cup
- Coconut - 1/4 cup
- Cardamom/ yelakkai powder - A pinch
- Ghee - 1 tsp
- water - 1 cup
- salt - A pinch
Step by step method:
- Heat a pan and dry roast rice till it turns slightly golden colour and roast the paasi paruppu separately till golden brown.
- After cooling down,grind it, just use the Juice/inch/pulse option in ur mixer to just make the rice & dal little broken.
- Pressure cook this in low flame directly in a pressure cooker (add a pinch of salt)with rice : water , 1:2 ratio,for 2 to 3 whistles.
- After the pressure leaves,add the powdered jaggery, coconut,ealachi and ghee and keep the cooker in flame and continue on mixing in low flame till the jaggery mixes well with the cooked rice mixture. Once the cooker is opened, you can fluff it and keep it aside for the rice to cool down and then add jaggery and make kali.
- After some 4-5 minutes a fluffy kali consistency reaches and transfer the kali now to the serving dish. If you want you can fry some 4-5 broken cashews in ghee and add it to the kali.
Adai Recipe :
- Rice flour - 1 cup
- Jaggery - 3/4 cup
- Coconut ,grated - 1/4 cup
- Elachi,powdered - a pinch
- Salt - a pinch
- water - 1 cup (May vary if using store bought rice flour or home made rice flour)
- Usually my mom,MIL uses freshly ground rice flour, but I used the ready made idiyappam flour,which always gives a handy help to me. If you are using rice flour that usually available in market or fresh homemade rice flour, dry roast just a little to heat up the flour. Boil water with jaggery.
- Stir till jaggery dissolves and remove (strain)any impurities.
- Add the rice flour,coconut gratings, cardamom, salt and stir well.
- Initially it will look like forming lumps, but if you continuously stir it you will get a smooth non sticky dough. The key is the dough should be already 3/4 th cooked. Then only we will get soft and non breakable adais. Also the dough should not be too stiff and tight, it should be soft, then only you will be able to flatten the dough without the sides breaking. In case it is stiff, keep some boiling water ready and add to the dough to soften it.
- Make 7 equal sized balls out of it and flatten in a greased butter paper, (or in plantain leaf)one by one.
- I used my butter paper for this. Once the adai is flattened, transfer to the tawa by inverting the paper/ banana leaf over hot tawa. Toast both sides with ghee little drizzled in the tawa in medium flame.
- Cook slow, do not flip often. press gently for even browning. Take care not to break the adai as these are meant not to be broken.
Top with butter and enjoy!! Tastes heaven .
- Don’t roast the rice flour too much as it will make the adai break.
- Turn just once,if you keep on turning then too the adai will break.
- As you cook the adai, stack it in the plate you are going to offer to god, to avoid breaking during transferring.