What is so fascinating about food blogging?
With 4 million+ posts that come out every day, it is a question we food bloggers keep wondering about. What keeps us going?
Certainly, it is not the money that makes it worthwhile!! It is definitely not the pain of being the cook, the photographer the cleaner, the writer, the social media manager and more that makes us keep at it.
For me, it is the excitement of the ingredients, the joy of seeing something well made. The simplicity of some recipes and at the same time the finer complexities of some others. It is about exploring, pushing boundaries, learning as you go, feeling rewarded when friends and family acknowledge you. There I said it!!
Chettinad Kavuni arisi – Black rice
We have been exploring black rice varieties in a couple of recipes here on the blog, both Indian –Chak hao kheer, Black rice ladoos and Japanese-onigiri. The way the black rice variety turn purple on cooking is the whole series of excitement that we have with this rice. Coming to South India, black rice is popular in Chettinad cuisine. The cultivar of black rice brought over from Myanmar by the travelling tradesmen picked up with the local flavours creating the visually intriguing, creative advising to the already exciting cuisine.
Kavuni arisi kara adai dosai
Adai dosai is a lentil and rice-based preparation that is pretty much like a savoury crepe. Slightly thicker than the popular dosa recipes, adai is a filling protein-rich preparation. Kara adai refers to the spicier version. The kara adais are served with crushed jaggery. Here in the images, I have both jaggery for the traditional combo and podi for the podi lovers.The kavuni arisi adai has all the traditional elements of a regular adai batter, yet it has an aromatic nutty flavour to it from the rice. This blackrice savory crepes can be made paper-thin. the lentils add a heavy bit of protein and make this perfect breakfast or dinner recipe.
The adai I have made here is after fermentation. You can make this blackrice savory crepes without fermentation as well, check the recipe notes below to see how to achieve this. This Chettinad style, kavuni arisi adai preparation has a bit of fennel, red chillies and loads of curry leaves ground into the batter making it fragrant and lightening the heaviness from the lentils.
Hope you enjoy this unique colour of kavuni rice in this black rice savoury crepe. We loved the purple hue of the crepe.
Do let us know if you have some favourites with the black rice, we will love to try them as well. Tag us when you make this recipe.
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Kavuni arisi kara adai
- 1.5 cups black rice
- 1/4 cup Moong dal
- 1/4 cup tur dal
- 1/4 cup Channa Dal
- 1/4 cup Urad Dal
- 2 long dry red chillies
To add while grinding
- 1/4 inch fresh ginger root
- 1/4 tsp crushed black pepper
- 1 tsp fennel seed
- 1/4 tsp cumin seeds
- 20 curry leaves
- salt to taste
- Wash and soak the lentils and rice together for about 5 hours.
- I also soak the red chillies as it is easier to grind it along with the batter.
- After 5 hours remove some water used for soaking and grind the rice and lentil mix into a smooth paste of pouring consistency.
- While grinding add the ginger, chillies, black pepper, fennel, curry leaves , cumin and salt
- The batter is ready to use right now if you dont prefer to ferment it.
- You can further ferment the batter for about 5 to 6 hours till it doubles and becomes frothy in a cool dry place (no yeast needed). Fermenting helps in better digestibilty of the lentils.
To prepare the crepes
- Heat a crepe pan (griddle, dosa tawa) to medium heat.
- Sprinkle a bit of water to check if the pan is ready. If you hear the water sizzle instantly the pan is ready.
- Pour a ladleful of batter on the centre of the pan and spread it out in a spiral circle so that it spreads out thinner than a pancake.
- Brush with oil around the sides.
- Allow the adai to cook on one side and then flip over to cook the second side.
- Once both sides are cooked fold and remove from the pan onto a serving plate.
- Serve with crushed jaggery and dosa podi.