Cornmeal Adai (Pancake) With Kohlrabi (Knol-Khol) ~ Day 77

A simple, no soak, no grind adai recipe to make instantly for breakfast or dinner.  Kohlrabi is called Knol-Khol in tamil.  I got this fresh kohlrabi from the farmer's market today and used it in the adai.  Feel free to substitute any vegetable of your choice.

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Preparation time: 10 minutes

Cook time: 20 minutes

Yields: 6 adais

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Ingredients:

• Cornmeal - 1 cup
• Rice flour - 1/2 cup
• Kohlrabi / Knol-khol - 1 cup, peeled and shredded
• Green chilies - 3, finely minced
• Ginger - 1 tbsp, minced
• Red chili powder - 1 tsp
• Cumin powder - 1 tsp
• Anardana / pomegranate powder or lemon juice  - 1/2 tsp 
• Turmeric powder - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste
• Curry leaves - finely chopped
• Cilantro / coriander leaves - finely chopped
• Oil - for frying
• Parchment paper or banana leaf for making adai

 Method:

1. In a large mixing bowl, combine all the ingredients except oil and make a soft dough.  Kholrabi's juice is enough to make the dough.  If the dough is too thick, you may add little water to make it soft.  Let it rest for 10 minutes.
2. Heat a cast iron griddle.  Now you can make the adai in two ways.  Thin and big circular ones or a small cutlet sized rounds.
3. To make a big adai, grease a piece of parchment paper or banana leaf.  Take some dough and press with your palm or fingers and make a thin circle.  Place the parchment paper on the hot griddle and slide the adai. Remove the paper.  Drizzle some oil around the adai.  Cook until both sides are lightly charred and golden brown.
4. For the cutlets, wet your palms and take a lemon sized dough and press it to make a round patty.  Place it on the griddle and cook on both sides, drizzled with oil.  Repeat the process with rest of the dough.  
5. Serve hot with chutney of your choice or plain yogurt.