Adai maavu kuzhakkattai (ground lentil dumpling)

When you want the nutrition of adai but not the oil, then go for this pidi kuzhakkattai made with adai maavu. A friend of mine Viji Ganesh shared her family recipe with me. These are so tasty that you won’t be able to stop eating them and her family has named this “maaradaichaan urundai” or dumplings that can give you indigestion as you won’t be able to stop eating them.

Adai maavu
(I soak one portion each of urad dal, chana dal, tuvar dal, quinoa and amaranth along with three parts rice for two hours. I grind it coarsely along with one part grated coconut, curry leaves, salt and chillies to taste).

adai batter

Adai maavu – 1 cup
Water – 2 cups 
Mustard seeds – 1/2 tsp
Urad dal – 1 tbsp
Asafoetida – a pinch 
Turmeric powder 1/2 tsp
Oil – 1 tbsp

In a kadai heat the oil, pop mustard seeds and add urad dal and asafoetida. Fry till golden brown and add turmeric powder and the water. When the water boils add the adai batter and stir continuously till the dough changes colour and comes away from the sides of the kadai. Allow to cool. 

ready for making kuzhakkattai

Take small portions and by hand make into oval shapes like a pidi kuzhakkattai. Steam on an idli plate and serve hot with any chutney of your choice.

kuzhakkattai and mint chutney

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