Arisi Adai–Puzhungal Arisi Adai

Arisi Adai is a dish that is traditional to South India and is very healthy. It tastes best when served hot. Coconut chutney and tomato urugai are a great side dish for this one. This dish is made mainly with the parboiled rice which makes it very healthy and very filling!!! We are starting a month long marathon with A-Z as the challenge with 4 themes. This will be A for Regional Food

Ingredients
Parboiled Rice / Idli rice or Puzhungal rice – 2 cups
Green chili – 4 – 8 (adjust to taste)
Cumin Seeds – ½ tea spoon
Curd – 1 cup
Curry leaves - 10
Sesame oil – 3 table spoons
Ginger pieces – 1 tea spoon (grated)
Salt – 1 ½ teaspoons
Asafetida – ¼ tea spoon
Coconut – ½ cup (Grated finely)

Method
Soak the idli rice for 3 hours. It can also be kept in the morning and made in the evening.
Grind it in the mixer along with cumin seeds and green chili
Shred the ginger and add the pieces to the above batter
Add salt and asafetida
Add curry leaves and mix it all well
Add coconut
Add curd and mix it well. Preferably add tangy curd to give the tangy taste
Heat tawa and add oil. Pour 2 spatula of the batter.
Flip to the other side
Remove from heat once done.
Serve with coconut chutney or tomato chutney
Eat hot!!!


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Sending this to my own guest host event Healthy Diet - Lunchbox, Priyas Page, SIC, Anu's page, Lets Cook with Coconuts, Tribute to mom,