I don’t believe Ravai Idly is native to Tamil Nadu, though Tamil Nadu is famous for its rice idlies. I have no recollection of my mother ever making ravai idlies. I came across ravai idlies only in cookery books. This dish uses curds to prepare the batter, and as I used to rack my brains for ways to utilise the leftover curds at home, I decided to give this a try. I was very pleased with the flavour of the idlies and the substantial breakfast they made.
In Tamil, the term Surulappam means rolled (or curled) flat fried bread. In this case, the bread happens to be a pancake. It also has a sweet stuffing of fresh coconut, sugar, and freshly crushed cardamom, which gives it the most exquisite taste and flavour.
The poori is a North Indian dish. When it came to South India it captured the hearts, and stomachs, of all South Indians. It is consumed for breakfast, lunch, and dinner. It is freshly fried and served across the spectrum of eateries, from 5-star hotels to roadside snack bars. Mothers pack leftover pooris from breakfast as lunch for their children. It makes a filling meal that satisfies everyone.
In Thirunelveli (where I hail from) Adai is made traditionally by soaking rice, red gram dhal, and green gram dhal, and grinding these in a wet grinder. Red chillies are soaked in water the previous night and are ground along with the batter. I have always found it tedious to prepare adai for breakfast in this manner. One day I was wondering what to do with a cup of leftover dosai batter. A bulb flashed in my head and I thought why don’t I try to make adai using this batter with bengal gram dhal flour (kadalai maavu/basan) which is readily available in India and skip the time and labour involved in grinding. Apart from the batter, I have strictly followed the ingredients my mother used to use in the preparation of adai, including the oil.