"Amma, Breakfast !! I am getting late" Srijanani called out from the dining table.
"It's ready, Srijanani," I replied, walking out of the kitchen with a hot Adai.
"I love this, Amma" she exclaimed.
“I love it too,” I said, serving her some butter. "You know, when I was expecting you, we used to live in Thummalur...”
Anticipating my words, Srijanani continued to speak, “And that’s when, our house help, Obavva introduced you to Adai, saying it was a great source of protein for expecting mothers, right?”
I smiled, nodding at her. "Yes, that's exactly right", I said. “Obavva learnt the recipe from a Tamil family she works for in Thummalur, and she used to make it for me frequently”
"You have told this story a thousand times, Amma," she teased.
"It's not a story, Srijanani. It's a memory of the kindness and warmth Obavva showed me. She cared for me like a family"
I walked back into the kitchen to make another Adai, still recollecting the memories.
"Now that we have Adai premix, you think it’s always this convenient to prepare," I said, pouring the batter on the pan. "Back then, Obavva used to prepare the whole process a day ahead. I am grateful for the effort she put in.”, I added.
As I served her the second Adai, I began thinking how recipes and simple moments carry so much love and care, connecting people forever.

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Instructions to prepare

Measure & Mix: Combine 1 cup of Adai mix with 2 cups of water. Mix thoroughly to avoid lumps.
Optional step: Mix 2 tablespoons of curd, for a softer texture
Rest it for a bit: Let the mixture rest for 15 minutes to enhance the flavours.
Cook: Lightly grease a hot tawa with oil and pour batter into a thin layer. Cook on medium heat until it turns golden brown.
Serve & Enjoy: Pair the freshly prepared Adai with your favourite chutney and relish the taste!