It is almost a couple of hours' drive to our ancestral village. The roads are extremely bumpy and I dislike the roller coaster ride to and fro mostly done on the same day. To shake off the terrible backache and the tiredness on the following day back home is a nightmare for me lately!
Still, the warmth of my inlaws, the charm of the village and the mansion becomes irresistible, each time V invites me to accompany!
Bhagyam, one of the most reliable and sincere maids I have ever seen, is serving us for the past more than 30 years. A hardworker who never grumbles and serves pleasanly each and every member of the family with her smiling face, is a survivor of cancer a couple of years ago. She was given the best medication and was treated (royally) by V's cousin, a gynaec. Bhagyam, a widow, happily continues to serve my inlaws to her best, her health can support!
So, while this renovation was going on and V and his uncles were busy supervising the work and the workers, I was shooting around. Soon we were hungry! The store room and kitchen were almost demolished and with the limited items in the pantry, Bhagyam managed to make the family favourite, Thoor Adai with chutney while I made tea.
I am basically not a fan of adai, with the overpowering dal in them, I heartily dislike this considered-as-healthy south Indian crepe.
At the same time I admit fully the fact that I couldnt stop eating them until I had 4 large ones those came fresh out of the pan with some steaming hot chai!
Bhagyam made more than 30 adais for 8 of us. I had scaled down the measurements of the ingredients to 1/3rd here.
For 10 Adais
Recipe Source- Prema Athai (she insisted that the credits should go to her for being Bhagyam's tutor) :-)
Parboiled Rice - 1 1/2 cups
Thoor dal- 1/2 cup
Red Chilies-10 nos
Asafoetida - 3 fat pinches
Salt - as needed
Small onions- a handful- peeled and sliced
Fresh curry and coriander leaves- as needed
Step by step method
Wash rice and dal and soak together for 2 hours. Grind to thick coarse paste adding enough water with chillies, asafoetida salt.
Cut the small onions..
Wash and chop the greens. Stir in as needed..
into the thick adai paste in a larger vessel adding
enough water to loosen to batter consistency.
Pour in a circular motion on the hot tawa.(You cannot spread the batter with the back of the ladle as for the dosa).
Loosen the edges and flip over while cooked
and let the other side get done. Adai takes a longer time to cook than the regular dosas..
No fancy plates or glasses or counter tops for the photo shoot here, girls :)
When I placed the plate(after selecting the best from the limited collection) on the stone bench (whew! no other counter tops worked) it was drizzling, and again, I had to rush back to the kitchen to mind the tea that was still on the stove top!
Adai was served with Coconut Chutney.
Other accompaniments that go well with Thoor Adai are Tomato Onion Chutney and Avial.