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There would be an infinite number of combinations to make Adai, the healthy lentil-rice crepes of South-India. This recipe is just one of the many possibilities you can make adai healthy. I have reduced the quantity of rice in this adai and also replaced the white rice with brown rice. Did you know that Adai and Avial is a combination which tastes awesome? I have heard about this combination but only quite recently tried it. It really is a super healthy combination.
Avial is tamil for "steamed". Quite true to its name the vegetables in this dish are steamed with just a little water and gets ready in a little time. The protein from the dhal, carbs from the rice in the adai and the fiber and nutrients in the vegetables of the avial makes a wholesome meal in itself.
Also check out my other Adai recipe here.
Ingredients for Adai:
Measurements in rice cooker cup; Makes 10-12 adais
Toor dhal - 1 cup
Moong dhal - 1/2 cup
Chana dhal - 1/2 cup
Raw Rice - 1/2 cup (I used Brown Basmati)
Red chillies - 5
Pearl onions - 5 - halved
Cumin seeds - 1/2 tsp
Salt - to taste
Method:
Wash and soak the dhals and rice together for 4 to 6 hours. Grind to a slightly coarse batter with the rest of the ingredients. Heat a griddle and pour about quarter cup of batter in the center. Use the back of the ladle to swirl the batter in a circle manner. Spray some oil and cook for about 2 minutes. Flip over and cook until done. Serve hot with Idli podi / Tomato thokku or Avial.
Avial
Recipe Source - MIL
Vegetables - 4 cups (I used a mix of drumsticks, carrot, green beans, brinjal, zucchini)
Thick Greek Yogurt / Curd - 2 tbsp (whipped)
Coconut oil - 1 tsp (kind of an inevitable part of avial)
Water - 1/2 cup
Salt - taste
Make a paste:
Grated Coconut - 3 tbsp
Cumin seeds - a pinch
Green chilli - 1 or 2
Method:
Boil water in a saucepan with salt. Add the vegetables, cover and cook until done. I added drumstick, carrots and beans first and allowed it to steam for 10 mins. Added the eggplant and zucchini (which cooks relatively fast) after 10 minutes and cooked covered for another 5-7 mins. When the vegetables are cooked and tender, drain excess water. Add the ground paste, coconut oil and cook in medium heat for another 4-5 mins. Remove from heat and mix in the whipped curd. Serve with Sambar rice or Adai.
Note: Zucchini is not traditionally added in avial. Other traditional vegetables are potato, yam, colocasia, taro root, plantain. You could use whatever you have at hand.
Sending this delicious combo to From out of Mom's Kitchen event.
Avial is tamil for "steamed". Quite true to its name the vegetables in this dish are steamed with just a little water and gets ready in a little time. The protein from the dhal, carbs from the rice in the adai and the fiber and nutrients in the vegetables of the avial makes a wholesome meal in itself.
Also check out my other Adai recipe here.
Measurements in rice cooker cup; Makes 10-12 adais
Toor dhal - 1 cup
Moong dhal - 1/2 cup
Chana dhal - 1/2 cup
Raw Rice - 1/2 cup (I used Brown Basmati)
Red chillies - 5
Pearl onions - 5 - halved
Cumin seeds - 1/2 tsp
Salt - to taste
Method:
Wash and soak the dhals and rice together for 4 to 6 hours. Grind to a slightly coarse batter with the rest of the ingredients. Heat a griddle and pour about quarter cup of batter in the center. Use the back of the ladle to swirl the batter in a circle manner. Spray some oil and cook for about 2 minutes. Flip over and cook until done. Serve hot with Idli podi / Tomato thokku or Avial.
Avial
Recipe Source - MIL
Vegetables - 4 cups (I used a mix of drumsticks, carrot, green beans, brinjal, zucchini)
Thick Greek Yogurt / Curd - 2 tbsp (whipped)
Coconut oil - 1 tsp (kind of an inevitable part of avial)
Water - 1/2 cup
Salt - taste
Make a paste:
Grated Coconut - 3 tbsp
Cumin seeds - a pinch
Green chilli - 1 or 2
Boil water in a saucepan with salt. Add the vegetables, cover and cook until done. I added drumstick, carrots and beans first and allowed it to steam for 10 mins. Added the eggplant and zucchini (which cooks relatively fast) after 10 minutes and cooked covered for another 5-7 mins. When the vegetables are cooked and tender, drain excess water. Add the ground paste, coconut oil and cook in medium heat for another 4-5 mins. Remove from heat and mix in the whipped curd. Serve with Sambar rice or Adai.
Note: Zucchini is not traditionally added in avial. Other traditional vegetables are potato, yam, colocasia, taro root, plantain. You could use whatever you have at hand.
Sending this delicious combo to From out of Mom's Kitchen event.
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