RICE FLOUR/ PACHAARISI MAAVU ADAI

             Don’t have any supply to make breakfast? No time too? No worries.. Rice flour adai to the rescue.. This usually happens many a time and we keep blinking as of what to do.. It is not uncommon to have rice flour handy in Indian cuisine, ergo the 'minimum-required supplies breakfast'. This is an easy-peasy recipe and you cannot go wrong too :)

   In South Indian cuisine, rice flour is (also) used to make a lot of goodies like idiyappam (string hoppers also known as rice noodles), murukku (spiral shaped deep fried savory), vadai (fritters), kozhukattai (steamed rice flour dumplings, stuffed or plain), puttu (steamed rice and coconut cake) and a lot more to fill up.
    In regular adais, the rice and yellow lentils (usually 3 types) are soaked, grounded and pan-fried over pans. Here, rice flour adai is simply made with mixing the ingredients and then pan frying it till crisp.

Ingredients in other languages (source - Internet, google translate)

1. Rice flour - chawal ka aata, arisi maavu in tamil, aripodi in malayalam and biyyappu pindi (or biyyam pindi) in telugu.

2. Onion - Pyaaz in hindi, vengaayam in tamil, savala or ulli in malayalam and ullipayalu or nirulli in telugu.
3. Green chillies - Hari mirch in hindi, pachai milagai in tamil, pachamulagu in malayalam and pachi mirapakaayalu in telugu.

4. Curry leaves - Kadi pattha in hindi, karivepillai in tamil, karivepilla in malayalam and karivepaku in telugu.

5. Coriander leaves (or cilantro) - Dhaniya patha in hindi, kothamalli thazhai in tamil, kothamalli ila in malayalam and kothimeera or kothamalli kooraku in telugu.

6. Salt - Namak in hindi, uppu in tamil, malayalam and telugu.

7. Water - Paani in hindi, thanni in tamil, vellam in malayalam and neelu in telugu.

RICE FLOUR/ PACHAARISI MAAVU ADAI RECIPE

Cuisine - South Indian
Category - Breakfast
Preparation time - about 15 minutes
Cooking time - 10 minutes

INGREDIENTS

Rice flour - 3 cups
Onion (finely chopped) - 1 cup
Green chilies (finely chopped) - 2 (adjust as per your spice level)
Curry leaves (finely chopped or torn to pieces) - 2 stalks
Coriander leaves (finely chopped) - 2 stalks
Salt - as required
Water - as required

METHOD
1. Combine all the ingredients in a large bowl and make a dough that is of vadai batter consistency.
2. Heat a pan. Keep a bowl of cold water beside the dough.
3. Now, take handful of the dough and place it on the pan. Dip your hand in water and carefully press the dough so that it spreads all over
4. Shape round adai and cover the pan with a lid after pouring a decent amount of oil. Keep the flame on medium throughout cooking. Simmer if needed.
5. Remove the lid and check whether the top portion is cooked. Leave it uncovered for a while, for atleast 10 seconds.
6. Carefully flip the adai and cook the other side uncovered.
7. Make sure the edges are cooked.
8. Serve piping hot with sweet chutney or coconut chutney.

TIPS
1. Red millet(ragi) flour, pearl millet(bajra) flour and sorghum(jowar) flour can be substituted with rice flour making it a very healthy recipe.
2. Drumstick leaves can be added for enhanced flavour, however i have never tried it on this adai (it is used in regular adai varieties). 
3. If you are skeptical about shaping adai with your hand, make the batter slightly runny and use a laddle to pour over.