Adai/lentil crepes

Hello,

Today I will share with you recipe for adai/lentil crepes. There few variations for adai. Its made as a neivedyam during karthigai festival. But in most of our homes adai is made as a morning breakfast/dinner. The day I make aviyal we have adai with aviyal its very tasty and is the best combination. I will soon post aviyal recipe. have to show you step by step preparation! I have posted aviyal recipe, Please see the post.

Ingredients

Raw rice - 1 cup
Boiled rice - 1 cup
black broken urad dal - 1/4 cup
tuvar dal - 1/2 cup
channa dal - 1/4cup
green chilly - 4
curry leaves - a few
red chilly - 2


Ingredients
Added to the batter



hing powder - 1/2 tsp
jeera powder - 2 tsp
black pepper crushed - 1 tbsp
salt as required
onion - 1 cup finely chopped(optional)

Method of Preparation

Wash and soak raw rice, boiled rice, black urad dal, channa dal and tuvar dal together for 3 - 4 hours.  Grind green chilly, curry leaves, red chilly, soaked lentils and rice add salt to it and grind to a coarse paste. Keep the batter outside for fermenting for about 5 to 6 hours. Before making adai add hing powder, jeera powder, crushed black pepper and onion. Mix well. Prepare thick adai in a heated tawa pour gingelly oil for frying. It takes more time to cook so adjust the flame and cook well. Turn both sides and roast it till crispy and crunchy. Serve adai with curd crushed with green chilly and curry leaves, chakka varattiyathu/jack fruit jam/ jaggery/ honey. 

Curd with green chilly and curry leaves

Curd - 2 cups
salt as required
green chilly - 2
hing powder - 1/4 tsp
curry leaves - a few

In a mortar and piston add green chilly, hing powder, curry leaves and salt, crush it to a coarse paste add to the curd an mix well.

If you like the brine of vadu mango pickle you can ad a little to curd.. It also taste good.
















Aviyal

Aviyal 

Ingredients

Drum sticks - 2

raw banana - 1

carrot - 2

beans - 10

payar - 10

brinjal - 2

mango - 1

yam (chenna) - a small piece (100 grms)

mathan - a small piece 

elavan - a small piece

kanni vellarikka - a small piece

Coconut - 1/2 cup

curd - 1/2 cup

salt as required

curry leaves - a few

green chilly - 6

jeera - 1 tsp

Method of Preparation

* Cut, peel and chop chenna into very thin 2 inch long pieces. Add little salt and stem it. Keep aside.

*Wash peel  mathan, elavan, kanni vellarikka and cut into 2 inch long thin pieces. Cut rest of the vegetables like brinjal, drum stick, beans, payar etc also into 2 inch long pieces. 

* Grind coconut, jeera, green chilly, curry leaves into coarse paste by adding very less water. 

* whisk curd .

* In a thick bottom pan pour water add drum sticks, salt and turmeric. Cook till soft. Now add rest of the vegetables and cook till all veggies are tender. Add chenna to it, now add coconut paste, mix well, add whisked curd, and allow it to cook for about 5 minutes. Adjust salt. Off the stove pour raw coconut oil on top and serve with your roti, adai or rice.

Note : Those who wish to make aviyal as a side dish can avoid adding curd and can steam vegetables.