A wholesome and protein-packed South Indian pancake made from a blend of rice and mixed lentils. Crispy on the outside and soft inside, this savory crepe is a nutritious breakfast or dinner option, often served with avial or jaggery.
Prep15 min
Cook30 min
Soak240 min
Servings4
Serving size: 1 serving
484cal
16gprotein
76gcarbs
Ingredients
1 cup Idli Rice (Parboiled rice is ideal for this recipe.)
0.5 cup Toor Dal (Also known as split pigeon peas.)
0.5 cup Chana Dal (Also known as split bengal gram.)
2 tablespoon Urad Dal (Also known as split black gram.)
5 piece Dried Red Chillies (Adjust quantity based on your preferred spice level.)
A traditional Kerala delight, Avial is a thick stew of mixed vegetables cooked in a creamy coconut and tangy yogurt sauce. Finished with a drizzle of coconut oil, it's a star dish in any South Indian feast.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
This south_indian dish is perfect for lunch. With 1005.53 calories and 35.07g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
2 tablespoon
Coriander Leaves
(Finely chopped.)
0.25 teaspoon Asafoetida (Also known as hing.)
0.5 teaspoon Turmeric Powder (Adds color and a warm hue.)
1.5 teaspoon Salt (Adjust to taste.)
4 tablespoon Sesame Oil (Also known as gingelly oil. Used for cooking the adai.)
0.75 cup Water (For grinding the batter. Use more or less as needed.)
Instructions
1
Soak Lentils and Rice (4-6 hours)
In a large bowl, combine the idli rice, toor dal, chana dal, and urad dal.
Rinse the mixture under cool running water 3-4 times until the water runs clear.
Add the dried red chillies to the bowl. Cover everything with at least 3 inches of fresh water.
Let the mixture soak for a minimum of 4 hours, or up to 6 hours. Do not over-soak, as it can make the adai too soft.
2
Grind the Batter (10 minutes)
Drain the soaking water completely.
Transfer the soaked rice, lentils, and red chillies to a high-speed blender or wet grinder.
Add the chopped ginger and salt.
Grind into a thick, coarse batter, adding about 1/2 to 3/4 cup of fresh water sparingly, a little at a time, only as needed to help the blades move. The final texture should be slightly gritty, similar to fine semolina, not a smooth paste.
3
Season the Batter (5 minutes)
Transfer the ground batter to a large mixing bowl.
Add the finely chopped onion, curry leaves, coriander leaves, asafoetida, and turmeric powder.
Mix thoroughly with a spoon or your hand until all ingredients are well combined. The batter should be thick but pourable. It is now ready to use; no fermentation is required.
4
Cook the Adai (2-3 minutes per adai)
Heat a cast-iron tawa or non-stick skillet over medium heat. The tawa is ready when a sprinkle of water sizzles and evaporates instantly.
Grease the tawa lightly with a few drops of sesame oil.
Pour a ladleful (about 1/2 cup) of batter onto the center of the tawa.
Using the back of the ladle, spread the batter in a circular motion to form a pancake about 6-7 inches in diameter. It should be thicker than a regular dosa.
Drizzle about 1 teaspoon of oil around the edges. For a classic crispy adai, make a small hole in the center and add a drop of oil there to help it cook evenly.
Cook for 2-3 minutes on medium heat, until the bottom is golden brown and crispy, and the edges begin to lift from the pan.
5
Flip and Serve (1-2 minutes per adai)
Carefully flip the adai using a flat spatula.
Press down gently and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
Remove from the tawa and repeat the process with the remaining batter, greasing the tawa as needed.
Serve hot with coconut chutney, avial, or a piece of jaggery and a dollop of white butter.
219cal
4gprotein
28gcarbs
12gfat
Ingredients
100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
1 medium Raw Banana (Peeled and cut into 2-inch batons)
1 pc Drumstick (Cut into 2-inch pieces)
1 medium Carrot (Peeled and cut into 2-inch batons)
75 g French Beans (Trimmed and cut into 2-inch pieces)
100 g Ash Gourd (Peeled and cut into 2-inch batons)
1 cup Grated Coconut (Freshly grated and tightly packed)
3 pc Green Chili (Adjust to your spice preference)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
0.5 cup Curd (Slightly sour, whisked well)
1 sprig Curry Leaves (About 10-12 fresh leaves)
1 tbsp Virgin Coconut Oil (For drizzling at the end)
1 tsp Salt (Adjust to taste)
0.5 cup Water (For cooking vegetables)
Instructions
1
Prepare the Coconut Paste
In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2
Cook Vegetables in Stages (15-18 minutes)
In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3
Combine with Coconut Paste (2-3 minutes)
Add the prepared coarse coconut paste to the cooked vegetables.
Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Cook on low heat for 2-3 minutes, allowing the raw flavor of the coconut to dissipate and the flavors to meld.
4
Add Yogurt and Finishing Touches (10-15 minutes resting)
Turn off the heat completely. Let the pot cool for 1-2 minutes. This is a crucial step to prevent the yogurt from curdling.
Pour in the well-whisked curd and mix gently until everything is well combined.
Drizzle the virgin coconut oil over the top and scatter the fresh curry leaves.
Immediately cover the pot with a lid and let it rest for at least 10-15 minutes. This allows the final aromas to infuse deeply into the dish. Do not stir after adding oil and leaves until ready to serve.
5
Serve
After the resting period, give the Avial one final gentle stir.
Serve warm as a key component of a Sadya (traditional feast) or as a side dish with steamed rice and sambar.
Pour in the tomato puree and add salt. Mix well.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
