- Submitted by Dahlia
(Raw Rice Adai, Pacha Arisi Adai)
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Pacha Arisi Maavu Adai is also known as Pol Roti and is a traditional flatbread from Tamilnadu and Sri Lanka. It is healthy and filling breakfast. My early memories of arisi adai are having in my grandmas place. She used to make different variations of this, both sweet and spicy for us cousins, when we used to go there during vacations. We used to have it for breakfast often and at times during evening after play time. It used to be filling, after entire day of playing.
Today I have made this adai with a flour made of 4 types of rice – raw rice (paccha arisi), red rice (sivappu arisi), black rice (kavuni arisi) and maapilai samba arisi. This makes it extra nutritious. You can find these rice varieties in all major super markets these days. It can be served with coconut thuvayal or tomato chutney.
Video Instructions for 4 Arisi Adai
Recipe for 4 Arisi Adai
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- Raw Rice Flour - 1 cup
- Mixed Rice Flour - 1 cups (made with 4 types of rice - recipe given below)
- Onion - 2-3 (finely chopped)
- Grated Coconut - 1/2 cup
- Ginger - 1/2 " piece (finely chopped - optional)
- Green Chilies - 3 (finely chopped)
- Curry Leaves - 2 sprigs (finely chopped)
- Coriander Leaves (Cilantro) - 1/4 cup (finely chopped)
- Salt - to taste
- Oil / Ghee - for roasting the adai
- Warm Water - about 1.5 cup (to make the dough)
To make 4 Rice Flour
Take 1/2 cup of each type of rice – raw rice (paccha arisi), red rice (sivappu arisi), black rice (kavuni arisi) and Maapilai Samba Rice. Wash them and soak in enough water for 1 hour. Drain the water and spread in a clean cloth. Once it dries, powder it. Sieve it, roast it and cool it. Rice Flour with 4 types of rice is ready. Store it in an airtight box. It stays fresh for 2-3 months.
Method
- Heat some ghee in a kadai, add the onions, green chilies, ginger, curry leaves and grated coconut. Saute it for just couple of minutes and switch off. This step is optional. You can directly add those without sauteing too.
- Take the 4 rice flour, raw rice flour, the above sauteed ingredients, salt and chopped coriander leaves in a big mixing bowl.
- Mix everything together. Sprinkle water little by little and knead to form a smooth dough. The dough should be softer than regular chapati dough.
- Let the dough rest covered for 5 minutes.
- Heat a griddle or tawa on medium low heat. Take a lemon sized dough to make the adai.
- Grease a ziploc cover or any plastic cover or a banana leaf. Place the dough ball and flatten it with your fingers to about 4-6" diameter. With more experience, you can spread it directly on the tawa itself.
- Gently transfer the rolled out dough to the hot griddle.
- Drizzle few drops of oil along the edges. You could also make a hole in the center and put 2-3 drops of oil. This will make it extra crisp.
- Cook on low heat till both sides are cooked. You could cover with a lid to speed up the cooking process. Serve hot for best taste.
Detailed Steps to make 4 Arisi Adai
Heat oil or ghee in a kadai, add the onions, green chilies, ginger, curry leaves and grated coconut. Saute for just couple of minutes and switch off.
Take the 4 rice flour, raw rice flour, the above sauteed ingredients, salt and chopped coriander leaves in a mixing bowl.
Mix together.
Sprinkle warm water little by little and knead to form a dough. Cover and let this rest for 5 minutes.
Take a lemon sized dough to make the adai on a banana leaf or a plastic cover. Flatten it with your fingers to about 4-6" diameter.
Heat a griddle on medium low heat. Gently transfer the rolled out dough to the hot griddle. Drizzle few drops of oil along the edges. You could also make a hole in the center and put 2-3 drops of oil. This will make it extra crisp.
Cook on medium low heat till both sides are cooked and brown spots appear.
Tips
- You can make it more nutritious by adding finely chopped drumstick leaves or any other greens, cabbage, spring onion, capsicum (bell pepper) or grated carrot.
Serving Arisi Adai
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