Plantain Leaf Adai
Servings: 1
Equipment
- Pan
- Tava
- Bowl
Ingredients
- 1 cup Kerala Matta Rice
- 1 cup Raw rice(unpolished)
For stuffing:
- 3-4 tbsp Oil Cold Press oil
- ½ tbsp Mustard seeds
- ½ tbsp Split gram black
- 1 tbsp Bengal gram
- 2 Nos Onion Finely chopped
- As needed Coriander leaves
- As needed Curry leaves
- 1 No Green chilli (large) (finely chopped)
- 100 gms Carrot (finely chopped)
- 1 pinch Beans -
- 1 pinch Cumin powder
- As required Salt - -
- Banana leaf - Cut into 20*20 cms
Instructions
For Stuffing
- Heat the oil in a pan.
- Add mustard seeds, black gram and curry leaves, followed by onion, green chilli and coriander leaves.
- Add beans, carrot and Saute for 5 minutes by adding salt.
- Step down the pan from on the stove and add grated coconut.
For Adai Procedure
- Soak rice for 3 hours.
- Grind with as little water as possible to obtain a thick consistency, Add salt as per taste.
- Take the evenly - cut banana leaf.
- Spread 2-3 drops of coconut oil over the leaf.
- Take a small quantity of the ground rice flour about 50 gms (size of a tomato).
- Evenly pat the adai, over the leaf( ½ cm thickness in the form of circle using hands).
- Take 2 tbsp of the stuffing and place it over a half of the circle. Serve hot with coconut chutney.
- Fold the leaf and close it by slightly pressurize the sides.
- Steam cook for 15 minutes.
- Serve hot with coconut chutney.