Tuesday, November 25, 2014

Iyar Aaththu Adai & Kerala Aviyal

 Iyar Aaththu  Adai &  Kerala Aviyal

Adai/Lentil Pancake/Paruppu adai

ஐயர் ஆத்து ஸ்பெஷல் பருப்படை


Protein Pack Breakfast, this recipe is Traditional Iyengar Special.
Our Muslim Special Channa dhal adai.  with Mint Chutney.


Channa dhal – 100 gram
 Idly Rice – 50 gram
Urad dhal – 25 gram
Tuar dhal – 25 gram
Red chilli – 3 nos
Ginger – 1 inch piece
Salt – to taste
Asafetida – ¼ tspn
Curry leaves


Soak urad dhal, channa dal, tuar dhal, rice separate for 1 hour
In a grinder or mixer Add red chilli, asafetida, ginger, salt grind well with rice
Next add tur dhal & urad dal grind ¾ th .
Add channa dhal grind 3/4th

Mix altogether well & and ferment for about 8 hours

In a iron tawa pour the adai batter one ladle full spread and sprinkle oil around the adai 
Flip the adai and prepare crispy adai (dosai). Crispy adai is ready eat with any kind of chutney or avail.

My favorite tiffin  adai I would like to eat with jaggery (vellam)
Note: You can use green chilli instead of Red chilli, To get more taste we can add Moringka  leaves to this adai or Palak or Methi leaves

கேரளா ஸ்பெஷல் அவியல்
Kerala Special Aviyal


Yam ( cheenai kizangku)
Big cucumber
Green banana
To grind
Green chilli – 3 nos
Cumin seeds – 1 tbspn
For Tempering
Coconut oil ( KL Nirmal Brand) – 2 tbspn
Curry leaves

Coconut milk – 1 cup thick milk
Coconut milk – 2 cup thin milk

Wash and cut  all the vegetables, add thin coconut milk and salt and cook for about  15 min until all veggies gets cooked well.
Grind the given ingredients to form a  smooth paste
Add it to cooked vegetables and cook for 5 min.
Now  Add coconut oil and curry leaves and cook for about 5 min.
Remove from the heat and serve it with plain rice or Adai.
Adai aviyal is the best combination.

Note:  Instead of Adding coconut oil and curry leaves you  can also temper it and pour to a cooked veggie.

Linking to Srivalli's Breakfast Event Novemeber

Linking to Babis Recipe Event and Give away 


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