Adai Avial (Mixed Lentils Dosa with Mixed Veg Curry)

Adai (Mixed lentils crepe) is a traditional protein rich dosa prepared using assorted lentils and rice. We can make crispy adai for children & soft adai for elders. Adai tastes best with aviyal and is a complete meal as aviyal is prepared with medley of vegetables. Adai aviyal can be taken frequently as it helps to meet our daily requirement of protein, vitamins & minerals. 

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Adai can also be served with  mor-kuzhambu  or can be simply served with coconut chutney.

IMG_0550.JPGHealth Benefits: It is a good idea for vegetarians/ vegans to take a mixture of various lentils along with rice to get a full spectrum of amino acids equivalent to a complete source of protein. You may check this link from American Institute for Cancer Research to know more about the benefits of lentils: http://www.aicr.org/foods-that-fight-cancer/legumes.html Now the recipe for kara adai or paruppu adai is as below:

Time Taken (excluding soaking time): 30 min

Serves: 30 adai

Ingredients:

  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 and soak them together for 3 to 4 hours.
  • Wash drumstick leaves, chop onions finely & keep them aside.
  • Grind ginger & red chillies coarsely and then add soaked 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 is hot, reduce flame to low before spreading batter.
  • Grease a dosa tawa, spread adai batter in circle using a ladle.
  • Sprinkle oil on top of adai and around the edge.
  • Increase flame to medium & cook adai till its bottom turns golden in medium flame.
  • Flip adai and cook the other side also.
  • Serve adai with a dollop of butter, jaggery and aviyal.

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Please Note:

  1. To reduce soaking time, people may soak grains or cereals in hot water. But never soak them in hot water if intended for grinding; they can be soaked in hot water only when they are going to be boiled.
  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. If you don’t prefer raw onion, saute them before adding to batter.
  6. As lentils are not easily digestible I have added ginger.
  7. You can also add chopped coconut pieces.
  8. You may use sesame oil instead of coconut oil.

3 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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