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Friday, January 22, 2010

RICEFLOUR ADAI/KOZAMMAVU ADAI

kozammavu is the term used for arisi maavu/rice flour.This easy recipe used to be prepared
in our home by my mother. I made this few number of times and to my surprise it was
liked by my family members.You need rice flour, moong dal and karamani(black eyed gram)
for this. The result is better when done in bronze(vengala urili)vessel which is not
so deep.Even karamani, if it is not readily available at home and since it needs to be soaked
can be skipped.This can be made instantly and does not require much oil and is a healthy tiffin
too.The name of this tiffin is called KOZAMMAVU ADAI.I post this in loving memory of my mother.


INGREDIENTS

RICE FLOUR   2 CUPS

MOONG DAL   1/4 CUP

KARAMANI/BLACKEYED BEANS    2 TBLSP

SALT

CRUSHED PEPPER   1 TSP


METHOD:

Boil one cup of water in heavy bottomed vessel or kadai. Add moong dal and
cook till done but still the shape of the grain remains. It need not be cooked
very smooth. Add flour and salt and mix with the laddle briskly.Put off flame
knead the dough thoroughly adding crushed pepper.The water used to cook dal
should suffice to make the dough.Let the dough be a tough one and not loose.
Make balls of even size and keep. Heat vengala urili or heavy bottomed vessel
on medium flame.
Flatten the ball with your wet palm on one plastic sheet or plantain leaf
to the desired size with medium thickness. Place this in the hot vengalam and
sprinkle little drops of oil around and close a lid. Turn the side and cook
again covering with lid. Remove when it is done.You can make out as it looks light
brown incolour.Repeat this with the remaing balls.

1 comment:

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