Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Millet pepper jeera adai recipe

INSIDER STORY

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Recipe Cuisine: Indian |  Recipe Category: Breakfast/ Dinner 
Prep Time: 2 Hr soaking time    |  Cook time: 2 mins per adai    |  Serves: 4

Ingredients

Barnyard millet - 1 cup

Flattened rice/ Poha / Aval - 1/4 cup

Black pepper - 1 tsp

Cumin seeds/ Jeera - 1 tsp

Grated coconut - 1/4 cup

Salt - As needed

Method

1. Soak the millet for 2 hrs along with poha after washing it once. First powder pepper and jeera coarsely, keep aside and then grind the millet. I used my mortar and pestle.

2. Drain water from the soaked millet and grind it to a paste with salt. No need to grind very smooth, little coarse is fine. but not like rava, finer than that.

3. Mix powdered pepper, jeera and coconut, mix well. Check for salt.

4. Make thick adai with a ladle full of batter over hot tawa and cook both sides in medium flame until done. You can smear little oil after flipping.

Notes

o If you are making with regular rice, idly rice works best, or do it with parboiled rice. Soak for 3 hrs. Otherwise same procedure.

o You can add finely chopped coconut bits instead of grated coconut, it will be a nice texture twist for the adai.

o Poha is to make the adai soft.

o Coconut oil can be used for smearing.

Serve hot as such, no need for any accompaniment as it may suppress the pepper flavor. If you want, you can try anythogaiyal or coconut chutney.

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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