One can call this south Indianized onion paratha! Who cares about the name when it tastes awesome
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INGREDIENTS: (MAKES 6 ADAIS)
| Wheat flour | 1 & 1/2 cups |
| Onion | 1 , big sized |
| Sambhar powder | 1 & 1/2 tsp |
| Turmeric | 1/4 tsp |
| Curry leaves | 1 sprig |
| Salt | 1 tsp |
| Water | As needed |
| Jeera (optional) | 1 tsp |
METHOD:
- Chop the onions finely, add the chopped onions,turmeric,sambhar powder,salt,curry leaves to the flour and mix well.
- Add water (for me it consumed 1/2 cup plus little more) and make a smooth dough. Divide into six equal sized balls.
- Take a polythene film over a platform and grease it with few drops of oil. Flatten the dough ball with hands into a little bit thicker than roti.
- Heat a flat pan,drizzle with oil and toast the adai both the sides in medium flame till golden brown spot appears….
- Serve hot with raitha of your choice…my mom makes a raita with golden fried onions+curd,seasoned with mustard,urad dal and curry leaves. The best combo for this adai.
I dint add jeera. You can also add the onions to the adai after sautéing it. Also you can add a chopped tomato,after frying it… Replace sambar powder with 1 tsp of red chilli powder and 1/2 tsp dhaniya (coriander) powder. Apt for dinner!
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