Adai Avial (Mixed Lentils Dosa with Mixed Veg Curry)

Adai (Mixed lentils dosa) is a protein rich crepe prepared by mixing small amounts of various lentils. It is found that the mixture of lentils provides a complete source of amino acids similar to animal sources of proteins. You may check this link from American Institute for Cancer Research to know more about nutritional benefits of lentils:

Adai tastes best with aviyal; since adai is prepared with assorted lentils & aviyal with medley of vegetables, it prevents vitamin & mineral deficiency and it turns out to be a complete meal. Hence it can be ideally served to children and old people alike.


Also adai can be served with mor-kuzhambu.

IMG_0550.JPGNow the recipe for kara adai or paruppu adai is as below:

Time Taken (excluding soaking time): 30 min

Serves: 30 adais


  1. Idli Rice – 1 cup (200 g)
  2. Green gram (paasi paruppu) – 1/2 cup (100 g)
  3. Red Lentil (Masoor Dal) – 1/2 cup (100 g)
  4. Bengal gram (Kadalai paruppu)- 1/2 cup (100 g)
  5. Black gram (Ulundhu)- 1/2 cup (100 g)
  6. Red chillies – 10 Nos.
  7. Ginger – 1 inch length
  8. Shallots (chinna vengayam) – 1/2 cup (100 g)
  9. Drumstick leaves (murungai ilai) – a handful
  10. Turmeric powder – 1 tsp
  11. Salt – 2 tsp
  12. Asafoetida (perungaya thool)- 1/4 tsp
  13. Coconut oil for drawing dosa

Cooking Method :

  • Wash rice & lentils together and soak for 3 hours.
  • Wash drumstick leaves, chop onions finely & keep them aside.
  • Grind ginger & red chillies coarsely and then add rice & lentils to grind into a slightly coarse batter by adding little water.
  • Add turmeric powder, salt & asafoetida and mix them well.
  • Add chopped onions & drumstick leaves to the batter.
  • Add enough water to get the right consistency for drawing adai.
  • Heat iron griddle in medium flame; when it gets hot, reduce flame to low before spreading batter.
  • Grease griddle, spread adai batter in circle.
  • Sprinkle oil on top of adai and around the edge.
  • Increase flame to medium & cook adai till its bottom turns golden.
  • Reduce flame to medium low, turn adai over to next side & cook for a min.
  • Garnish with a dollop of butter and serve hot with aviyal & jaggery.

Please Note:

  1. To reduce soaking time, people may soak grains or cereals in hot water. But never soak them in hot water if they are intended for grinding; they can be soaked in hot water only when they are going to be cooked/ pressure cooked.
  2. If lentils are not soaked completely, you will notice raw smell even after making adai.
  3. You can also add red gram or thuvaram paruppu (half cup or 100 g); I did not include this as I don’t want to increase the quantity.
  4. If you are taking drumstick leaves for the first time, saute them in a teaspoon of oil for easy digestion before adding to batter.
  5. You can also add coconut pieces for crunchiness.
  6. If you don’t prefer crunchy raw onion, saute them before adding to batter.
  7. As lentils are not easily digestible I have added ginger.
  8. You can use sesame oil instead of coconut oil.

2 Comments Add yours

  1. Dipa says:

    Ahhhh!!! This looks too good. I love avial and dosa…… AHHHHH!!!


    1. Megala says:

      Thank you ! 🙂


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