We are starting the BM#49 Edition. I selected to make from the Indian Bread Baskets. While one would think of a bread basket mostly when dining out, which in turn has very limited choice in almost all dine outs, the variety that we have under this, is simply amazing.
So instead of going through the same old listed IndianBreads, I thought I would try out some new and not so often made bread. I am forever so fond of the Bread category and go overboard if I have to cook and blog about it. In that sense, just 3 is so limiting. I wanted to try some different breads and the ones I made, everybody enjoyed at home.
When it comes to Indian Flatbread, we include all bread both leavened and unleavened bread using all flours, under which even the South Indian Dosas are included. With that in thought, I decided to make these Ragi or Finger Millet Adai.
Adai is from Tamil Nadu Cuisine, made with Rice, Lentils, spices etc. It’s a pancake/Crape made thicker than the regular Dosas. The best part of the Adai is that it is mostly not required to ferment or even soak more than couple of hours. One of the best Adais that Amma makes and one I love is this basic Adai dish, there are so many memories associated with it, so many childhood events that come to memory. Best will always be how much my brother loves this. This was one dish we both love so much and as I must have spoken so much about how I used to like quite the opposite of what my brother likes, just to spike my Amma’s ire, this was one dish that I couldn’t hold back my love.