How to make Sweet Adai -
A favourite South Indian snack made sweet and healthy with jaggery and whole wheat flour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Jaggery (gur) (गुड़)
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Sweet Adai checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Matar Paneer Samosa Oatmeal with Eggs Cornflakes French Toast-Cook Smart Poha Cutlets
Sweet Adai Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sweet Adai Recipe
Whole wheat flour (atta) 2 cups
Jaggery (gur) grated ? cup
Salt to taste
Green cardamom a pinch
Fresh coconut ½ cup scraped + for garnishing
Ghee for cooking
Method
Step 1
Heat some water in a non-stick pan. Add half the jaggery, mix and let it melt. Bring the mixture to a boil. Switch off heat and cool.
Step 2
Take flour in a bowl. Add salt and cardamom powder and mix well. Add coconut and mix again.
Step 3
Add cooled jaggery water and mix well. Keep on adding water as required to make a thick batter. Add remaining jaggery to the batter and mix well.
Step 4
Heat 1 teaspoon ghee a non-stick pan. Pour a ladleful of batter in the pan and spread it to a medium disc or adai. Cook on low heat till underside turns golden. Flip and cook till the other side also turns golden.
Step 5
Halve each adai and serve hot garnished with coconut.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
