Quick fix: Thakkali adai

Thakkali Adai. Photo: M. Srinath

The Hindu :TIRUCHI, June 22, 2012

INGREDIENTS: (Serves 3)

Parboiled rice: One cup

Tomatoes: Four

Red chillies: Three

Saunf : Few

For seasoning

Chopped green chillies: Two

Chopped onion: One

Curry leaf and chopped coriander leaves: A pinch each

Cumin and asafoetida: A pinch each

Salt: To taste

METHOD

Dice tomatoes and red chillies. Mix with rice and saunf and soak for three hours. Grind into batter. Now, mix all seasoning ingredients with the batter.

Pour batter in a pan and add oil. Cook for five minutes till well done.

Serve with avial and coconut chutney.

Chef R. Senthil Kumar. Photo: M. Srinath

Proprietor-cum-chef R.Senthil Kumar dishes out North Indian recipes at the newly opened ‘Ezham Suvai’, a multi-cuisine vegetarian restaurant at Collector Office Road, Trichy Cantonment. He has 10 years of culinary experience in a cruise liner and Indian restaurants in the United States. The restaurant offers traditional Jain cuisine.