After a two week stay at Mangalore ... am back with some interesting traditional recipes. Genda adai is a traditional, tasty and healthy breakfast /evening snack originated from Mangalore and is made from rice, jaggery, grated coconut and fried onion. Mangaloreans make this dish as delicacy and it is well served to guests and relatives on special occasions. Previously the preparation began late at night, when the day’s cooking was done and the family was preparing to retire to bed. The pan containing the batter was placed over a dying fire and live coals were placed on the lid that covered the pan. This ensured that the heat of the stove was enough to slowly cook the batter from below the pan and the live coals on top provided a two way heat. Live coals were easily available and every kitchen had a earthen stove fueled by firewood. Charcoal.. available in plenty as traditional bathrooms had large cauldrons called 'Bendar' to heat water which were fueled by firewood, sticks, dried coconut shell, dried coconut palm and dried leaves. The now nuclear families in cities don't have the luxury of eating Genda adai made the traditional way with live coals. So here I am sharing this recipe which is made in a cooker...and did turn out equally delicious and awesome.
Ingredients :
2 cups Raw rice ( Masoori/ Basmati)
1/2 cup cooked rice
1/2 cup jaggery or as required
1 cup grated coconut
2 onions chopped
1/4 tsp baking soda
salt to taste / 1/2 tsp
2 tblsp coconut oil/ Ghee
1 cup coconut water/ plain water or as required
Method :
1. Wash and soak rice for 3-4 hrs in plain water. First grind the grated coconut, scraped jaggery, cooked boiled rice and little water. Grind to a smooth paste. Keep aside.
2. In the same blender grind the drained (soaked) rice with little water to a paste... then add the above paste and give a pulse. the batter should be semi thick /like idli batter.
3. Transfer the batter to a vessel & let it ferment for half an hour.
4. Add salt and baking soda to the batter and combine well.
5. Heat the Cooker, add coconut oil/ghee and saute the chopped onion to golden brown.
6. When onions are fried pour the batter, lower the flame ... close the cooker lid without weight/whistle and rubber ring. In place of the weight you may invert a vati/ small bowl and cook for 20 - 25 minutes.
7. Switch off the flame and keep it for more 5-10 minutes. Open and check if cooked by inserting a toothpick or knife. If it comes out clean its done. Let it cool.
8. Invert and cut into desired shape and serve for breakfast or as a evening snack. Enjoy!!
Ingredients :
2 cups Raw rice ( Masoori/ Basmati)
1/2 cup cooked rice
1/2 cup jaggery or as required
1 cup grated coconut
2 onions chopped
1/4 tsp baking soda
salt to taste / 1/2 tsp
2 tblsp coconut oil/ Ghee
1 cup coconut water/ plain water or as required
Method :
1. Wash and soak rice for 3-4 hrs in plain water. First grind the grated coconut, scraped jaggery, cooked boiled rice and little water. Grind to a smooth paste. Keep aside.
2. In the same blender grind the drained (soaked) rice with little water to a paste... then add the above paste and give a pulse. the batter should be semi thick /like idli batter.
3. Transfer the batter to a vessel & let it ferment for half an hour.
4. Add salt and baking soda to the batter and combine well.
5. Heat the Cooker, add coconut oil/ghee and saute the chopped onion to golden brown.
6. When onions are fried pour the batter, lower the flame ... close the cooker lid without weight/whistle and rubber ring. In place of the weight you may invert a vati/ small bowl and cook for 20 - 25 minutes.
7. Switch off the flame and keep it for more 5-10 minutes. Open and check if cooked by inserting a toothpick or knife. If it comes out clean its done. Let it cool.
8. Invert and cut into desired shape and serve for breakfast or as a evening snack. Enjoy!!
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