Adai is a very tasty breakfast dish made with Rice, Channa Dal, Tur Dal and Urad Dal as the main ingredients. It is a very tasty breakfast option in Tamilnadu. Even though it is served with Chutney and Sambar, the best combination is with the specially made Avial for this Adai. Making the Adai as well as the Avial is simple and easy. Let us make them and enjoy.
Ingredients for Adai batter:
Idli Rice – 2 cups
Channa Dal – ½ cup
Tur Dal – ¼ cup
Urad Dal – 1/8 cup
Curry Leaves – from 2 sprigs
Garlic Pods – 3 to 4
Fennel Seeds (Saunf) -1/2 tsp
Cumin Seeds- ½ tsp
Ginger – 1 inch piece
Dried Red Chilli – 4 to 6 (adjust to suit your taste)
Salt – ¾ tsp
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Onion – 1 (finely chopped)
Finely chopped Cilantro – ¼ cup
Ingredients for Avial:
Grated Coconut – from ½ coconut
Green Chillies – 6 to 8 (adjust to suit your taste)
Cumin Seeds – 1 tsp
Vegetables for Avial:
Elephant Yam – 150 Gms
Carrot – 1 (medium sized)
Papdi (Beans) – 100 Gms
French Beans – 100 Gms
Drumstick – 1
Cluster Beans – 100 Gms
Brinjals – 4 (medium sized)
Raw Banana – 1
Coconut Oil – 2 tbsp + 1 tbsp
Cumin Seeds – 1 tsp
Green Chillies – 3 (slitted)
Curry Leaves – from 3 + 2 sprigs
Salt – 1 tsp
Curd (Yogurt) – 2 ladles.
Wash the Rice and the Channa Dal in a large vessel 3 to 4 times. Soak with fresh water for 3 to 4 hours.
Take Curry Leaves, Garlic Pods, Fennel Seeds, Ginger and dried Red Chillies (without stem) in a mixer jar. Add little of the soaked Rice and Dal. Grind it coarsely.
Now, add half of the soaked Rice and Dal. Add little water. Grind to a coarse batter. Transfer to a vessel.
Grind the remaining Rice and Dal to a coarse batter, transfer to the earlier batter and mix well.
Cover and allow the batter to rest for 3 hours. You can start making the Adai without this resting also. But, resting gives a good aroma and taste to the Adai.
You can make the Avial during this period.
Method to make the Avial:
I used the vegetables given in the list above. You can add more vegetables like Broad Beans, Snake Gourd, Ash Gourd etc. I used the 600 Gms of the mixed vegetables.
Cut Carrot, Brinjals, Yam and Raw Banana into pieces of long strips. Cut Drum Stick into 2 inch long pieces. Cut the other vegetables into pieces. Keep the cut Yam, Brinjal, Raw Banana dipped in water so that it would not discolor.
Grind Coconut, Green Chillies and Cumin Seeds with little water to a semi fine texture. Keep aside.
Heat 2 tbsp of Oil in a wide pan. Add Cumin Seeds and allow them to sizzle. Add Green Chillies and Curry Leaves from 3 sprigs. Stir fry for few seconds. Add the Yam pieces, Carrot and Drum Stick Pieces. Stir cook for a minute. Add ½ cup of water. Cover the pan and cook for 2 to 3 minutes in medium high flame.
Add French Beans, Papdi and Cluster Beans. Add Salt. Mix well. Add ½ cup of water. Cook for a couple of minutes.
Add the Raw Banana and Brinjals. Mix well. Simmer for 3 to 4 minutes in medium flame. Ensure that the vegetables are not overcooked.
Add the ground Coconut and mix. Add the Yogurt and mix. Adjust Salt, if required. Mix well. Switch off the flame and transfer to a vessel. The tasty flavorful Avial is ready.
How to make the Adai:
Add Salt, Turmeric Powder, Onion and Cilantro to the batter which we have allowed to rest. Mix very well with required water.
Heat a Tawa. Wipe it clean. Pour a ladle full of the batter on the tawa and spread it to a round circle quickly.
Drizzle some Oil on the sides as well on the top of the Adai. Cook in low medium flame to medium flame till it turns crisp and golden. Flip and cook the other side also. You can cook it crisp or soft depending on your preference.
Serve the protein rich Adai with the tasty Avial. You can also serve the Adai with chutney, Milagai Podi etc.