Spicy Rava Adai/Spicy Semolina Crepe

Today's yummylicious recipe is one I adapted from a recipe which I found in this beautiful website called  Arusuvai.com 5 years ago.Made this delicious adai so many time probably for our dinner.For the very first time I really doesn't know whats adai means and the taste,I'm really blank in everything,but now this is became our favorite and this is the only adai I ever tried too.Love the taste a lot even its so delicious without the spices.Its does not only look stupendous but scrumptious as well.Very simple to prepare,no time required except time for soaking rava.Well go with sambar or chutney.

Spicy Rava Adai

 Ingredients:

3cup Rava/Semolina

1 1/4 cup Gram flour/Kadalai mavu/Besan
4 Onion

10 Dried Red Chilli (Reduce if you prefer less spicy)
1/2tsp Turmeric powder
2tsp Fennel seeds
3spring Curry leaves
1 or 2 cup Coriander leaves
Salt to taste

oil
Tempering:

1tsp Mustard seeds

Method:

1. Sift Rava/Semolina and  Gram Flour/Kadalai mavu separately and keep a side.
2. Soak the sifted Rava/Semolina about one hour in a big bowl with three cup of water.
3. Meanwhile,finely chopped the coriander leaves,curry leaves and onion.Smoothly blend the fennel seeds and chilli with a bit water.keep a side.
4. Heat oil in a pan,add mustard seeds wait till mustard seeds stop popping.Keep aside
5. Now add sifted gram flour/kadai mavu on the soaked rava/Semolina and mix well until incorporate.Then add the smoothly blended chilli paste,turmeric,finely chopped onion,coriender leaves,curry leaves,salt and popped mustard seeds,mix well.
6. If the batter is too thick,just add more water to get a pancake batter like consistency.
7. Heat a non-stick pan.Pour a ladleful of the batter in the center and spread it out to a circular motion using the back of the ladle.Make the adai thick or thin depending on your preference.
8. Drizzle some oil around the edges of the adai and also a little in the center. Cook till it turns golden brown on the bottom,then flip over and cook the other side.
9. Serve hot with chutney or sambar on the side. I had mine with some spicy coconut chutney and potato masala.

Spicy Coconut chutney

Ingredients:

1 1/2 cup Grated Coconut 

1medium Onion Chopped

1inch Ginger
2clove Garlic
2tbsp Thick Tamarind juice (Adjust to taste)
1tsp Cumin seeds
5 Red chillies (add or reduce according to your spice level)
Oil 
Salt to taste

Methods:

Heat oil in a pan.Add cumin,ginger,garlic,onion and red chillies,fry for for 2 minutes.Blend it coarsely with the tamarind juice and salt by adding very little water.Taste and adjust the flavouring as required,adding more tamarind  juice  or salt if needed.Serve with Adai.

Potato Masala
Ingredients:

4 Large Potato*  

2tsp Chana dal 

1/4tsp Mustard seeds 

1/4tsp Cumin seeds

1tsp Finely chopped ginger 

2nos Green chillies 

1spring Curry leaves 

1 Onion 

1/4tsp Turmeric powder*

1/4tsp Chilly powder* 

Salt to taste

Oil

Methods:

Boil,peel and cut small pieces or smash the potatoes.keep aside.Heat oil in the pan,add all ingredients except those marked(*) and saute for 2-3minutes.Then add chilli and turmeric powder,cook for few second.At last add potatoes and salt,cook for 5 minutes on low medium heat.Egg Adai:

Spread a egg evenly all around on cooking adai,add salt and peppers and cook till the egg is cooked well done.Serve.