Adai Avial
Adai Avial is a famous south Indian combination dish. Adai is a type of dosa made of lentils. Avial is actually derived from Kerala. Kerala is well known for the usage of coconut oil in all their dishes. Avial is also one such dish with the wonderful aroma of coconut oil. Avial is made up of mixed veggies of your choice.
INGREDIENTS:
FOR ADAI:
1. Channa dal/Kadalai paruppu- 1 cup.
2. Thoor dal/Thuvaram paruppu- 1cup.
3. Raw rice- 1 cup
4. Parboiled/Idly rice- 1 cup.
5. Moong dal/ Pasi paruppu- 1 handful.
6. Urad dal/ Ulundhu- 1 handful.
7. Dried red chilly- 5-6 (Even more if you want spicy).
8. Curry leaves- 1 handful.
9. Salt- To taste.
10. Asafoetida- 1 tsp.
11. Onion- 1 finely chopped.
12. Cabbage- 1 cup finely chopped.
13. Grated carrot- 1 cup.
14. Coriander leaves- 1/2 cup finely chopped.
FOR AVIAL:
1. Mixed vegetables- 1 cup.(I used potato, raw banana, Pumpkin, drumstick, green peas, carrot, beans). You can also add egg plant, yam, arbi.
2. Coconut- 1 cup grated.
3. Green chilly- 2.
4. Cumin seeds- 2 tsp.
5. Salt- To taste.
6. Coconut oil- As needed.
7. Curry leaves- 3-4.
8. Curd- 2 spoons.
METHOD:
1. Soak all dals and rice together. Add the red chilly and curry leaves to it. Soak it for 4-5 hours and even more.
2. Grind this into a smooth paste along with salt and asafoetida. Pour the batter in a bowl. Add finely chopped onion, cabbage, grated carrot and coriander leaves. Now, the adai batter is ready.
3. Chop all the veggies for avial into your desired shape. Cook the veggies with 1 cup of boiling water. Add salt to it. Cook until the veggies become soft. Do not over cook the veggies. If the veggies are in mashing consistency, it won't be good. If you are making large quantity, pressure cook the veggies for 5mins.
4. Grind grated coconut, green chilly and cumin seeds into a smooth paste. Once the veggies are cooked, add this ground paste and cook for 2-3mins. Add crushed curry leaves and coconut oil. Finally, add curd and cook for 2mins.
5. Switch off the flame and add some more coconut oil on top of this if you want extra flavor. Now, the side dish for adai is ready.
6. Heat a dosa pan and grease with coconut oil. Pour 1 cup of batter and spread it as a dosa. Add coconut oil to the sides of the dosa.
7. Let it cook for 2mins. Then, flip it to the other side and let it cook for another 2-3 mins in medium flame. Adai should be golden brown in color.
8. To make it roasted, flip again and cook for another 2mins each side in low flame. It should not get burnt.
9. Serve hot adai and avial. Adai can also be had with jaggery and ghee. Avial can also be made for lunch as a side dish for rice.
NOTES:
1. You can add more veggies like beetroot, spinach to the adai batter and make it more colorful and healthy too.
2. If you are making for kids, grind the veggies along with dal and rice.
INGREDIENTS:
FOR ADAI:
1. Channa dal/Kadalai paruppu- 1 cup.
2. Thoor dal/Thuvaram paruppu- 1cup.
3. Raw rice- 1 cup
4. Parboiled/Idly rice- 1 cup.
5. Moong dal/ Pasi paruppu- 1 handful.
6. Urad dal/ Ulundhu- 1 handful.
7. Dried red chilly- 5-6 (Even more if you want spicy).
8. Curry leaves- 1 handful.
9. Salt- To taste.
10. Asafoetida- 1 tsp.
11. Onion- 1 finely chopped.
12. Cabbage- 1 cup finely chopped.
13. Grated carrot- 1 cup.
14. Coriander leaves- 1/2 cup finely chopped.
FOR AVIAL:
1. Mixed vegetables- 1 cup.(I used potato, raw banana, Pumpkin, drumstick, green peas, carrot, beans). You can also add egg plant, yam, arbi.
2. Coconut- 1 cup grated.
3. Green chilly- 2.
4. Cumin seeds- 2 tsp.
5. Salt- To taste.
6. Coconut oil- As needed.
7. Curry leaves- 3-4.
8. Curd- 2 spoons.
METHOD:
1. Soak all dals and rice together. Add the red chilly and curry leaves to it. Soak it for 4-5 hours and even more.
2. Grind this into a smooth paste along with salt and asafoetida. Pour the batter in a bowl. Add finely chopped onion, cabbage, grated carrot and coriander leaves. Now, the adai batter is ready.
3. Chop all the veggies for avial into your desired shape. Cook the veggies with 1 cup of boiling water. Add salt to it. Cook until the veggies become soft. Do not over cook the veggies. If the veggies are in mashing consistency, it won't be good. If you are making large quantity, pressure cook the veggies for 5mins.
4. Grind grated coconut, green chilly and cumin seeds into a smooth paste. Once the veggies are cooked, add this ground paste and cook for 2-3mins. Add crushed curry leaves and coconut oil. Finally, add curd and cook for 2mins.
5. Switch off the flame and add some more coconut oil on top of this if you want extra flavor. Now, the side dish for adai is ready.
6. Heat a dosa pan and grease with coconut oil. Pour 1 cup of batter and spread it as a dosa. Add coconut oil to the sides of the dosa.
7. Let it cook for 2mins. Then, flip it to the other side and let it cook for another 2-3 mins in medium flame. Adai should be golden brown in color.
8. To make it roasted, flip again and cook for another 2mins each side in low flame. It should not get burnt.
9. Serve hot adai and avial. Adai can also be had with jaggery and ghee. Avial can also be made for lunch as a side dish for rice.
NOTES:
1. You can add more veggies like beetroot, spinach to the adai batter and make it more colorful and healthy too.
2. If you are making for kids, grind the veggies along with dal and rice.
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