Thiruvathirai Adai is offered as Neiveidhyam to God onThiruvathirai. Thiruvathirai Adai is a mild sweet roti made by flattening raw rice flour dough blend with jaggery syrup and cooked like roti. Thiruvathirai Adai Recipe is presented in this post with step by step pictures.
Thiruvathirai Adai is a sweet flatbread made using raw rice, jaggery and coconut as main ingredients. It is one of the trraditional recipes made for Thiruvathirai a Tamil festival.
Thiruvathirai Adai is a bit tricky as it tends to break easily if the measures are not perfect. Also if the dough is not perfect it may either break or will become too tight to flatten and make rotis.
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Thiruvathirai Adai
Thiruvathirai Adai is offered as Niveidhyam to God on Thiruvathirai. Thiruvathirai Adai is a mild sweet roti made by flattening rice flour dough blend with jaggery syrup and cooked like roti. Thiruvathirai Adai Recipe is presented in this post with step by step pictures.
Servings 6 adais
Calories 239kcal
Ingredients
- 1 cup raw rice
- 3/4 cup jaggery
- 2 tbsp coconut
- 1 tsp water
- oil or ghee to toast
Instructions
-
Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.
-
Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins. It will be slightly moist only and few rice will stick to your hands when touch and see, this is the perfect stage. Then transfer this to a mixer.
-
Grind to a fine powder. Transfer to sieve. Sieve it well.
-
Heat the jaggery syrup for 2mins, then add rice flour and keep stirring continuously without forming lumps. Add cardamom powder and coconut- stir well.
-
At one stage it will form a mass without sticking to the pan, this is the right stage to switch off. Once it is hand bearable hot knead it to smooth dough…add a tsp of oil/ghee if it sticks.
-
Form 7 equal sized balls(size is your preference) and flatten them on a zip lock cover / plaintain leaf with your finger tips to 1/4 inch thickness. Repeat the same till the dough is finished.
-
Heat dosa tawa and toast the adai till golden brown, Drizzle oil / ghee…flip over carefully to other side to cook evenly on both sides. Take care not to break the adais.
Notes
- For neiveidhyam they make 7 adais as the count is auspicious on that day.
- Take care not to over roast rice and dal.
- If using readymade idiyappam flour, dry roast for few mins till smoke appears then use it. Don’t over roast which will end up breaking the adais.
- You can even add grated coconut while serving.
- The consistency is very important for the adai else while toasting the adai will tend to break. Don’t be tempted to add more jaggery than the mentioned amount.
- You can make lemon sized balls and make the adai even bigger in size.
- Even while toasting take care not to turn over often just once is enough for it to get cooked.
- The adais should not break, so be very careful while making the dough.
Nutrition
Serving: 50g | Calories: 239kcal | Carbohydrates: 50g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 2mg | Potassium: 41mg | Fiber: 1g | Sugar: 25g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
Thiruvathirai Adai Recipe Step by Step
- Soak raw rice in water for atleast 2 hours.Drain water completely and rinse again.
- Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage.Then transfer this to a mixer.
- Grind to a fine powder.Transfer to sieve.Sieve it well.
- Heat the jaggery syrup for 2mins, then add rice flour and keep stirring continuously without forming lumps.Add cardamom powder and coconut Stir well.
- At one stage it will form a mass without sticking to the pan, this is the right stage to switch off. Once it is hand bearable hot knead it to smooth dough…add a tsp of oil/ghee if it sticks.Form 7 equal sized balls(size is your preference) and flatten them on a ziplock cover / plaintain leaf with your finger tips to 1/4 inch thickness. Repeat the same till the dough is finished.Heat dosa tawa and toast the adai till golden brown, Drizzle oil / ghee…flip over carefully to other side to cook evenly on both sides. Take care not to break the adais.
Expert Tips
- Rice and dal may looks sticky after pressure cooking , once it cools down it becomes separated and this kali is meant to be like this(fluffy) not like our usual kali consistency.
- I used paagu vellam hence the bright reddish color.You can use normal round jaggery too.I prepared the jaggery syrup the previous day and refrigerated it.
- For neiveidhyam they make 7 adais as the count is auspicious on that day.
- Take care not to overroast rice and dal.
- If using readymade idiyappam flour, dry roast for few mins till smoke appears then use it.Dont overroast which will end up breaking the adais.
- You can even add grated coconut while serving.
- The consistency is very important for the adai else while toasting the adai will tend to break. Dont be tempted to add more jaggery than the mentioned amount.
- You can make lemon sized balls and make the adai even bigger in size.
- Even while toasting take care not to turn over often just once is enough for it to get cooked.
- The adais should not break, so be very careful while making the dough.
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