American sweet corn is available in every nook and corner in the city but supermarkets sell them in packs in raw form too. We are more familiar with the locally available yellow corn cobs which we would steam cook with little salt and savor. Even though Marina beach treats its visitors with grilled corn with chilli powder and lemon smeared on it, I am a fan of the steamed version.
Last week visiting a nearby vegetable shop I found these sweet corns and brought home two packs. After savoring steamed version of these delicious corns two of them were left. When Amma said she’s planning to soak lentils for making adai I said “Why not corn adai?”. Thus came this recipe and wow wow! It turned to be absolutely delicious, very crisp. The usual adai amma makes usually turn to be wonderful but the corn added a distinct taste and made the adai very crispy. The entire batch of batter was over for the dinner. As we had invited our friend who made a face that dinner is adai savored almost 6 numbers and was still looking for some more !
Ingredients :
Sweet corn kernels – 1 cup
Par boiled rice – 2 cups
Toor dal – 1/2 cup
Chana dal – 1 cup
Yellow moong dal – 1/4 cup
Onion (chopped ) – 1 cup
Grated fresh coconut – 1 cup
Red chillies – 5-6
Fennel – 1 tea spoon
Ginger grated – 1 T spoon
Curry leaves – 2 sprigs
Coriander leaves – 1/4 cup
Peanut oil for cooking
How to make it ?
Soak the rice, toor dal, chana dal, moong dal, corn kernels in water for 2 hours. Grind all the above with fennel seeds, grated ginger, chillies, grated coconut and required salt into a coarse batter (add little water just to make your mixie grind freely). In a thick bottomed vessel add 1 tea spoon of peanut oil and when hot add the chopped onion and curry leaves and cook till onions turn soft. Switch off the stove. Add the onions to the batter along with the coriander leaves and mix well. If the batter is very thick add little water. It should be in the below consistency.
Heat a tawa and coat it with oil. Mix the batter well and tae one laddle full and spread it on the tawa as much as possible. Since its very coarse it is not easily spreadable but keeping the flame low helps a bit. Smear some oil around the adai and cover and cook in low flame for 5 minutes. Take off the lid and flip the adai and cook in high flame for further 1 minute or till the adai is golden and crisp.
Served with Idli podi and and a coconut chutney its a simple delight.
This is my entry for “Eat healthy – Fiber rich” hosted by lovely Gromit.
This goes to dear SriValli’s Dosa Mela!
