How about Adai- Aviyal this weekend? I hear you – there’s no better combination than this in South Indian Breakfast cuisine! So.. don’t wait for another religious festival or a Friday or a Sunday to want to please your stomach! 😀
This delicious and flavorful South Indian Breakfast recipe will satisfy your taste buds on any day, for any mood, and is a comfort food for many Tambrahms!
This dosa variety is considered as the healthy cousin of Dosa since it is loaded with Pulses/Dals. This popular Dosa variety of Tamil Nadu and Andhra tastes amazing with Avakkaiya Pickle (Spicy Mango Pickle) as it tastes with a variety of green chutneys. But this weekend is reserved for the classic – so check out the ever-lipsmacking delicious Aviyal Recipe and enjoy a trip down the memory lane!
My Recipe Corner
Soak: Raw rice/Par Boiled rice (Puzhungal Arisi)/idli rice – 1/2 cup
Tur dal – 1/4 cup
Bengal gram/channa dal – 1/4 cup
Urad dal – 1/4 cup
Red chilli -3
Batter: Green chilli -2, Onions finely chopped – 1/2 , grated Carrot -1/2, Coriander leaves – finely chopped, 1/4 cup grated coconut (optional)
Ginger -1.5 tsps
Asafoetida/hing -1/4 tsp
Salt as required
Oil for making adai ( sesame seed oil preferable)
Soak rice and daal together for 3-4 hours.
Grind soaked rice and daal with red chilies, green chilies, ginger and curry leaves (optional -6-8) and make a coarse and medium thick paste. The batter shouldn’t be as dilute as regular Dosa Batter
Take out the batter in a bowl and add salt, asafoetida, fresh coriander and mix well.
The best part about Adai Batter is that it doesn’t need resting time. You can instantly use it. However, using the batter 3-4 hours after grinding it gives best results.
First, heat a pan and spread some oil – add the chopped onions and a couple minutes later add the shredded carrot and allow it to turn golden brown, add coriander powder, cumin powder, hing, turmeric powder, red chili powder and salt – toss and keep it aside once 3/4th cooked
*Some folks like the veggies raw and uncooked — up to your taste buds*
Heat a non stick pan and spread a ladle full of batter over it and spread to make a round medium thick dosa. Make 3-4 holes in it and drizzle some oil or butter and let it cook on medium heat.
When its done then flip it over and again drizzle some oil or butter over it.
Cook till adai become golden from both the sides. Then spread the vegetables to the inner side and remove adai from the pan and serve hot.
PS: Tastes the best with Adai. Also makes a great accompaniment with white rice
My Top Recipe Recommendations
My Improv & Notes
- Try to use up the batter within 1-2 days of preparation
- It tastes great with Jaggery too! — yes – Jaggery!
- Some recipes include Soaked Chickpeas. If you like it healthier, try to include this
- You can add veggies of your choice to this recipe. There are two ways of preparing this. You can add the raw veggies to the batter before making your Adai. This will form lumps when preparing the round dosas. Or you can add the veggies after making the dosa on the pan.
- Some recipes add a few tender curry leaves, grated coconut and drumstick leaves to the batter as well – popular combination and supposedly healthy!
- As long as you don’t add the onions and coconut to the batter, it can be refrigerated for a good 3 days!
Restaurants Serving good Adai in Bay Area
is this food hot and chilly?
This is meant to be served hot. The spice levels are mild. 🙂