Corn Adai Recipe/ Makkacholam Adai Recipe/ How to make Corn Adai/ How to make Makkacholam Adai
Breakfast is my favourite part of the day..that too if it is Adai or Puttu...mmm yummmm...I would never skip. Adai and Avial is a classic combination. In this Corn Adai recipe equal amount of corn rava and rice(each half cup) is used, whereas in the regular Adai recipe we use 1 cup rice. You can try substituting corn with wheat rava or any other millets. Adai should be literally bathed with gingelly oil to get that perfect taste. Learn how to make this healthy and tasty Corn Adai / Makkachola Adai with stepwise pics.
- 1/2 cup Rice
- 1/2 cup Corn rava
- 1/2 cup Channa dal
- 2 tbsp Urad Dal
- 3 Red chillies
- 1/8 tsp Asafoetida
- 2 Onions chopped
- Coriander leaves chopped
- Curry leaves chopped
- 2 pinch Turmeric powder
- Gingelly oil
Wash and soak rice, dal and rava for about 3 hours.
Grind everything to a batter. Add onions, curry leaves, coriander leaves, turmeric powder, asafoetida, sufficient water and salt.
Heat tawa and apply oil. Pour batter and spread evenly. Pour oil and let it cook. Flip sides when the bottom turns golden brown.
Corn Adai / Makkachola Adai is ready.
Check out some other dosai recipes on my blog