Ottadai is a traditional south Indian dish made using a special mud tawa. It is soft and has aapam like texture. It’s quite simple to put together and it goes well with non vegetarian gravies.
Rice flour pancakes or Ottadai has only 2 main ingredients, rice flour and egg.
Though it is a very simple recipe, the art of making it lies in the special mud tawa used. They can get a little sticky on the tawa and hence it is necessary to rub the inside of an egg shell onto the mud tawa and let it sit for 5 minutes. Rinse it away and place on stove.
It is also to be noted that the flame of the burner has its flame centered in the middle as the batter is poured at the center and hence needs direct flame to be cooked.
For 2 persons,
- 1 cup roasted rice flour (unfiltered)
- 1 egg
- 2 cups water
- 1/2 tsp salt
1. In a blender add the rice flour and 1.5 cups water. Blend it till its smooth, around 4-5 minutes.
3. Keep the tawa on the highest heat and when it gets real hot, pour in a 4 tbsp of batter in the center and slightly spread it like a small dosa. The first ottadai will slightly stick and may go waste but don’t worry, the second will turn out better.
4. Holes should form on it and when the edges slowly rise up, it is cooked and ready to be served. If it is not flexible(thick), add a little water to batter.
Store them hot in a casserole to keep it soft.
Serve ottadai with chicken/mutton gravy.
* Don’t add the egg first in blender as it might get a little cooked while blending for long. Make sure the flour water mixture is blended well before blending the egg.
* For 1 cup of flour you will need 1 whole egg.
* Use the highest heat always to cook ottadai.
* This mud tawa is necessary to make the softest ottadai. I’m not sure how it will turnout on nonstick tawas.
*Also check if your burner flame has direct flame in the center.
* You can also cover it with a lid if it is undercooked.