AnuSriram
Adai is a traditional South Indian recipe. Its similar to dosa, but the ingredients used for making it has a good combination of rice and lentil varieties. Its served with tomato chutney, Jaggery or Avial. Out of these, Avial makes a great combo. A perfect Kerala Delight!

For Adai

Ingredients:
  • Par boiled rice: 1 1/2 cups
  • Channa Dhal: 1/2 cup
  • Toor Dhal: 1/2 cup
  • Urad dhal: 1/4 cup
  • Red chillies: 4 or 5
  • Spinach: 1 cup finely chopped
  • Onions: 1 cup finely chopped
  • Fennel seeds: 1 tsp
  • Curry leaves: few
  • Ginger: 1 inch piece
  • Asafoetida powder: 1/2 tsp
  • Salt: as required
How to make it:

Wash and soak rice, channa dhal, toor dhal and urad dhal for about 2 1/2 hours. Grind it coarsely with red chillies, ginger, asafoetida powder and salt. Add very little water while grinding. The batter should be thick. Divide the batter into two. To one part of the batter, add the onions, fennel seeds and few curry leaves. To the second portion add the spinach and few curry leaves. Heat a dosa griddle or a non-stick pan, add some spinach batter and spread like a semicircle. Pour the onion batter and make the other half of the circle. Add enough oil around the adai. Once it turns light brown, turn to the other side and cook until done. Serve with Avial.
Can i name this 2-in-1 adai? The adai came out nice and crisp, the taste was wonderful and trying two varieties at once always makes the meal satisfying.



For Avial

Ingredients:
  • Vegetables (carrots, beans, peas, potato, drumstick, chayote, mango, white pumpkin) - chopped and steamed: 3 cups
  • Coconut: 3/4 cup shredded
  • Sour Curd (Thick Plain yogurt): 1 1/2 cup
  • Green chillies: 4
  • Jeera: 1 tsp
  • Salt: as required
  • Coconut oil: 2 tbsp
  • Curry leaves: few
How to make it:

Chop the vegetables lengthwise and steam in an idli cooker until half done. Grind coconut, green chillies and jeera into a paste. Add it with the yogurt and mix it well. In a pan, add the steamed vegetables, yogurt mix, salt and 1/2 cup water and bring it to a boil. Add coconut oil and curry leaves and cook until the gravy thickens. Serve hot.


15 Responses
  1. Happy cook Says:

    I have neve rhad this combo , it sound delicious


  2. lovely perfect combo............tempting


  3. Usha Says:

    I agree adai avial is one of the best combinations...looks lovely:-)


  4. wow... looks perfect & yummy.. will u pls pass that plate ??


  5. RAKS KITCHEN Says:

    My adai also is similar,except fennel...:)
    Thats a lovely combo indeed!



  6. Jaishree Says:

    Adai aviyal is favorite dish in my home..Looks mouth watering n perfect..


  7. Laavanya Says:

    I love this combination too but butter-jaggery is also ultimate. The 2 different semicircles must've been great for kids :)


  8. DEESHA Says:

    i have always loved avial .. looks yumm


  9. Priya Says:

    Looks delicious..lovely combo..


  10. Vibaas Says:

    I love this anu. Looks so yum.


  11. Uma Says:

    adai is my fav. looks so delicious Anu!


  12. Roochi Says:

    adai.. i have heard a lot but never tasted... i shall try out your recipe


  13. vidhas Says:

    Adai avial is the best combination. The 2 in 1 adai looks yummy and gorgeous.


  14. kalyani Says:

    hi,
    thanks for posting this recipe. i really loved the adai. i made it yesterday and had a few challenges spreading the batter and then flipping it. I was wondering what the problem was. Any suggestions are welcome. Thanks again.