Ingredients:
Jeyas Finger Millet Flour – one bowl, Jeyas Jaggery - 3/4 bowl,
Coconut Milk - 1/4 bowl, Cardamom powder - 1/4 teaspoon, Roasted Cashews in Ghee - 2 teaspoon, Ghee - (as per your need). Coconut Milk - 1/4 bowl, Cardamom powder - 1/4 teaspoon,
Roasted Cashews in Ghee - 2 teaspoon, Ghee - (as per your need).
Procedure:
Add some water to Jaggery and heat up until it boils, then filter it, keep boiling the filtered Jaggery mix for some time, sprinkle sliced coconut onto the filtered Jaggery mixture and mix it up nicely along with Cardamom powder, Finger Millet and hand broken Cashew and then take it down from the stove and keep it aside. Add some water to Jaggery and heat up until it boils, then filter it, keep boiling the filtered Jaggery mix for some time, sprinkle sliced coconut onto the filtered Jaggery mixture and mix it up nicely along with Cardamom powder, Finger Millet and hand broken Cashew and then take it down from the stove and keep it aside.
Apply Ghee in banana leaf, make circular spreads of the above mix (little bit thicker in size) on the banana leaf and keep it aside.
Now heat up the pan, put the above spreads in it, pour Ghee on the both sides of the Adai, while you flip, cook carefully as it will get easily burnt, take it off if you think its cooked enough, once done a very tasty Adai is for the taking.
.jpg)
