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:
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.
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:
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.
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.
