"சுவையான சோளம் அடை செய்முறை: ஒரு ஆரோக்கியமான தென்னிந்திய காலை உணவு"

Cholam Adai, made with sorghum (cholam) and rice, is a nutritious South Indian pancake that's perfect for a wholesome breakfast. This traditional dish, often highlighted in "chanda samayal," is known for its crispy texture and earthy flavors, offering a gluten-free option packed with essential nutrients. Sorghum is a high-fiber grain rich in antioxidants, vitamins, and minerals, making it a great addition to a balanced diet. When combined with rice, it provides a good mix of carbohydrates and fibers, which helps keep you energized and full throughout the morning.

To prepare Cholam Adai, start by soaking cholam and rice separately in water for a few hours or overnight. This helps soften the grains, making them easier to grind. adding dried red chilies and fennel seeds for of flavor. Once soaked, grind them together into a slightly coarse batter. The consistency of the batter should be thick yet pourable, similar to pancake batter. Incorporating finely chopped onions, curry leaves, and a grated coconut enhances the flavor profile, giving the adai a savory depth. Heat a griddle, pour a ladle of the batter, and spread it evenly. Cook the adai on medium heat with a little oil until both sides are golden brown and crispy.

Cholam Adai is best served hot, accompanied by coconut chutney or spicy tomato chutney, which complements its mild, nutty flavor. This versatile dish is not only delicious but also packed with health benefits, making it a fantastic option for a hearty breakfast or a light dinner. Try this easy recipe from "chanda samayal" and savor a taste of South Indian tradition right at home!

ingredients:
Corn- 250gm
Idly rice- 250gm
Dry red chilli- 4
Fennel seeds- 1tsp
Water
Salt- Required
Curry leaves
Onion- 1(medium size)
Coconut
Oil

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