Adai Aviyal Recipe, a classic South Indian breakfast dish which is a wholesome dish packed with protein. Adai is loaded with protein and mixed vegetables loaded with tons of health benefits makes it a perfect wholesome breakfast dish. This combination is loved by all specially popular in many South Indian breakfast cafes.
Adai Aviyal
Amma makes a huge batch of dosa batter each weekend which will last us for that whole week For grinding this, she uses a old fashioned big wet grinder which we are having for more than 25 years.
While she plan to grind dosa batter, she also make appam batter and adai batter in the same day to prevent less washing of dishes. Sometimes she makes medu vada batter also.
About Adai Aviyal
Adai aviyal also known as adai avial is a classic South Indian breakfast dish. Adai is a lentil and rice crepes flavoured with onions, green chillies, curry leaves.
It is traditionally served with coconut chutney, jaggery and butter. But classic combination is with Avial which is a mixed vegetable curry.
The batter is made by soaking rice and variety of lentil which is then ground to a paste. Onions, chillies, ginger, curry leaves is added to flavour the batter. This is then made into crepes.
Enjoy adai hot with butter or jaggery. You can check my sorghum adai, millet adai, multigrain adai.
Similar Recipes
This is one of Amma's special adai recipe. If are not aware of this delicious Indian crepes .It is just a combo of rice and lentil crepes which is spiced with onions, chilles. The adai batter can be made in blender as well.
she normally serves it with coconut chutney. But some days she makes avial to go with it which is perfect combination.
Serving avial with adai can be weird for some, but it is a delicious combo. Avial is made with mixed vegetables like raw banana, carrot, potato, yam, cucumber, pumpkin and other vegetables.
Coconut paste is added into the vegetables and cooked together. I like to add curd in the end for slight tang or creamy texture. You can serve with adai or enjoy with rice.
Ingredients
- For Adai Batter - rice, toor dal, urad dal, green gram is soaked together and ground to a batter. Onion, chillies, ginger, curry leaves is added to the batter. This is then made into crepes.
- Avial Vegetables - I used Raw Banana / Vazhakai, Brinjal / Kathirikai, Carrot, Elephant Yam / Chena Kizhangu, Cucumber, Pumpkin. You can add potatoes, snake gourd, beans, white pumpkin as well.
- Coconut Masala - fresh coconut is ground with cumin seeds, green chillies and shallots.
- For tempering - coconut oil, mustard and curry leaves is used.
- Curd - Sometimes I add little tamarind for tangy taste, you can use thick yogurt as well.
Step by Step Pictures
Grinding Adai Batter
1)Wash and soak rice, urad dal, green gram, toor dal in water for at least 2 to 4 hours. Strain the mixture through a sieve or colander.
2)take the strained mixture in a blender. Add very little water and make it into a slightly coarse batter.
3)This is the texture you are looking for. Not too coarse and not too smooth. Don't add too much water, it has to be smooth and slightly thick.
4)Transfer the batter to a bowl. Add in salt, red chilli powder and asafoetida.
5)Add in onions, green chillies, ginger, curry leaves, coriander leaves just before making adai.
6)Mix well and this is your adai batter. Don't need to ferment the batter.
Prepare Veggies for Aviyal
7)Take all the vegetables used for making avial.
8)Cut them lengthwise.
Coconut Masala
9)take coconut, turmeric powder, shallots, cumin seeds and green chillies in a blender.
10)Grind it to a coarse paste without adding any water. Set this aside.
Cooking Vegetables
11)take the vegetables in a heavy bottom pan. Add in salt, turmeric powder, curry leaves and some water to cook the vegetables.
12)Cover and cook the vegetables until it is cooked.
13)Now the veggies are tender. Make sure there isn't too much water in the curry.
Making aviyal
14)Now to the cooked veggies, Add in coconut masala and stir gently until combined.
15)Mix this really well and cook on medium for 2 to 3 minutes until the raw smell from coconut leaves.
16)Turn off the heat and add in yogurt and mix. Make sure the yogurt is not too sour.
17)Mixed aviyal is ready.
Make Tempering
18)Heat coconut oil, add in mustard seeds and curry leaves. Allow them to splatter.
19)Pour this over the avial and mix well.
20)Avial is ready.
Make Adai Dosa
21)Now heat a tawa. I like to use my cast iron dosa tawa. Once pan is hot, take a ladleful of batter and pour over the tawa and make medium thin dosa. Drizzle oil around the sides and let it cook for few minutes.
22)Once the base is golden brown, flip over and cook on other side too. Let it get golden too.
23)Serve adai dosa with aviyal.
📖 Get Recipe
Adai Aviyal Recipe | South Indian Adai with Aviyal Recipe
Equipment
Ingredients
Adai Batter (to soak & grind)
- 1 cup Rice
- ½ cup Toor Dal
- ¼ cup Whole Urad Dal
- ¼ cup Green Gram
- Water as needed
Adai batter (to mix in)
- 1 tablespoon Red Chilli Powder
- 1 large Onion peeled & chopped finely
- 2 no Green Chilli chopped finely
- 1 teaspoon Asafoetida
- 1 tablespoon Ginger peeled & finely chopped
- 2 sprig Curry leaves
- ¼ cup Coriander leaves finely chopped
- 1 tablespoon Salt to taste
Avial (Vegetables to cook)
- 2 large Raw Banana peeled cut lengthwise
- 1 medium Brinjal cut lengthwise
- 1 medium Carrot cut lengthwise
- 1 cup Elephant Yam / Chena Kizhangu cut lengthwise
- 1 cup Cucumber cut lengthwise
- 1 cup Pumpkin cut lengthwise
- 2 sprig Curry leaves
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt to taste
- ½ cup Water
- ½ cup Thick Yogurt
To Grind
- 1 cup Fresh Coconut grated
- 2 no Green Chilli
- 1 teaspoon Cumin Seeds
- 4 no Shallots | Sambar Onion peeled
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry leaves
Instructions
Adai Batter Recipe
- Soak Rice and Dal for 3 hours in water. Now strain this in a colander and add to a blender. Add very little water and grind into a slightly coarse batter ( not too coarse) by adding some water.
- Take it in a bowl, Add some salt, chilli powder, chopped onion, green chilli, asafoetida, ginger, curry leaves, coriander and mix well. Set this aside till you make the avial.
Avial Recipe
- Take all vegetables in a thick bottom pan. Sprinkle in ½ teaspoon of turmeric powder, salt and curry leaves and mix well. Add in water and press the vegetables with your hands so everything is well immersed.
- Cover this with a lid and cook on medium low until vegetables are cooked.
- Grind all the ingredients given in the list to a little coarse paste without adding any water. Now add in the ground masala into the cooked veggies and mix well.Cook this for 2 more minutes. Take it off the heat and add in yogurt and mix well.
- Now make tempering. Heat oil and crackle mustard seeds and curry leaves. Pour this over the avial and mix well. Avial is ready.
Cooking Adai
- Now for making ada dosa. Heat a tawa and take a ladleful of batter and spread it thinly on the tawa.Drizzle oil on the edges and cook for couple of minutes until light golden.Now flip it over and cook on under side too. Remove this and store in a hot case. Serve with avial.
Deepthi Vijayakumar
Hello,
Really appreciate your effort and the content of your blog. All recipes are excellent. A special thanks for the step by step snaps too.
~Shan
vandana
awsome
kenji
Hi Aarthi!
I am Japanese.
I'm not good at English, so I'm sorry if I said something wrong.
Tell me about food, not about recipes.
Last month, I traveled to India for about three weeks, and I saw many menu items called Adai Avial at Tiffan shops.
Is it common to eat Adai with Avial in India?