A hearty and nutritious South Indian pancake made from a blend of lentils and rice. This protein-packed savory crepe is crispy on the outside, soft inside, and perfectly spiced for a satisfying meal. Note: This recipe requires 4 hours of soaking time for the lentils and rice.
Prep15 min
Cook25 min
Soak240 min
Servings4
Serving size: 2 adai
371cal
13gprotein
44gcarbs
Ingredients
1 cup Idli Rice (You can also use Sona Masuri rice)
0.5 cup Toor Dal (Also known as split pigeon peas)
0.5 cup Chana Dal (Also known as split Bengal gram)
2 tbsp Urad Dal (Also known as split black gram)
7 Dried Red Chillies (Adjust quantity based on spice preference)
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.
Crispy Kara Adai with creamy Avial - a fiber-rich, energy-giving duo perfect for lunch!
This chettinad dish is perfect for lunch. With 584.38 calories and 16.48g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Hing
(Asafoetida, use gluten-free if needed)
0.25 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
0.25 cup Vegetable Oil (For cooking the adai)
1.5 cup Water (For grinding, add as needed)
Instructions
1
Soak Lentils, Rice, and Chillies
In a large bowl, combine the idli rice, toor dal, chana dal, and urad dal. Rinse them together under running water 3-4 times until the water runs clear.
Add enough fresh water to cover the mix by at least 3 inches and let it soak for a minimum of 4 hours.
In a separate small bowl, soak the dried red chillies in warm water for about 30 minutes before grinding. This will soften them and help them grind smoothly.
2
Grind the Batter
Drain all the water from the soaked rice and dal mixture. Also, drain the water from the red chillies.
Transfer the drained rice-dal mix and the soaked red chillies to a high-speed blender or wet grinder.
Add salt and hing. Start grinding, adding water little by little. Do not add all the water at once.
Grind to a thick, coarse batter. The final texture should be slightly gritty, similar to fine semolina (rava). Avoid grinding it into a very smooth paste.
3
Prepare the Final Batter Mix
Transfer the ground batter to a mixing bowl.
Add the finely chopped onion, grated coconut, chopped curry leaves, and turmeric powder.
Mix everything together until well combined. Check the salt and adjust if necessary. The batter is now ready to use and does not require fermentation.
4
Cook the Adai
Heat a cast-iron tawa or a non-stick skillet over medium heat. Once hot, grease the tawa lightly with a few drops of oil.
Pour one large ladleful of batter onto the center of the tawa.
Spread it gently in a circular motion to form a pancake, about 6-7 inches in diameter. Keep it slightly thicker than a regular dosa.
Drizzle about 1 teaspoon of oil around the edges. For even cooking, you can make a small hole in the center of the adai and add a drop of oil there.
5
Flip and Serve
Cook for 2-3 minutes on medium heat, until the bottom surface turns a deep golden brown and crispy, and the edges begin to lift from the tawa.
Carefully flip the adai using a spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden spots.
Remove from the tawa and repeat the process with the remaining batter.
Serve hot with avial (a mixed vegetable stew), coconut chutney, or a piece of jaggery.
214cal
4gprotein
26gcarbs
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.
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.
