ADAI

ADAI

Adai is the easiest recipes of all. It’s not like idli or dosai where you need to wait for the batter to ferment. You can grind the batter and within 10mins you are ready to make adai.

Ingredients:

Toor dal – ½ cup
Chana dal – ½ cup
Long grain rice – ½ cup
Par boiled rice – ½ cup
Urad dal – 2 tbps
Green chilies – 4
Onion – 2 (Finely chopped)
Coconut – ½ cup (Finely chopped)
Curry leaves – few
Cilantro – few
Salt – to taste

Method:
1. Soak the dal and the rice together for 3-4 hrs.

2. Coarsely grind the soaked dal and rice with salt and green chilies.

3. Now add the chopped ingredients and mix well.

4. The batter needs to be thick (Not like dosai batter)

5. In a tawa pour one laddle(Karandi) of the batter and spread like as if you do for a dosai.

6. Pour a little oil and cook until both sides are golden brown.

7. Serve with Chutney or Aviyal.

AVIYAL

Aviyal

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients:

Yam sliced thinly into 11/2" length pieces - 1cup

Cucumber sliced lengthy into 11/2" thick pieces -1cup

Snake gourd sliced into 11/2" length pieces - 1cup

Carrot sliced into into 11/2" length pieces - 1/4cup

Long runner-beans sliced into 11/2" length pieces - 1/2cup

Drumstick cut into 2" length pieces - 2nos

Raw bananas sliced into 11/2" length pieces - 1no

Mango pieces for sour

Turmeric powder - 1/2tsp

Salt - to taste

Grated coconut - 1/2quantity

Green chillies - 5nos

Cumin seeds - 1/2tsp

Curry leaves - 2sprigs

Coconut oil - 3tbs

Method:

1. Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

2. Clean the vegetables.

3. Heat 2tbs coconut oil in a thick bottom vessel.

4. Add the vegetables and cook in a low flame. Do not add water.

5. When it is done, add turmeric powder, salt and mix it well.

6. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables.

7. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the aviyal.