ADAI:

How many of us have this in our home at least twice a month, now

This is something like dosai and u can add a variety to it to make it taste different

Like methi, cabbage, plantain flower, murunga ilai and kothamalli and of course the great onion is enough to make wonderful now I have tried with some chopped capsicum, or mushroom, and it tastes divine with some salted butter and molaga podi with vellam or gur..

Now the ingredients:

For tanjore adai:

Boiled rice 2 cups

Raw rice 1 cup

chanadhall ½ cup

tuvar dhalll ½ cup

urad with skin ¼ cup

soak it over night or early in the morning add some red chillies let them soak into it, now grind it to a rough paste with very less water it should be course and not fine like dosa..

now you can add all the stuff one by one either onion, or methi or other stuff here..

kerala adai:

now this only has

boiled rice 2 cups

urad ½ cup with skin

soak and grind and add only pepper and jeera as required and some scrapped coconuts

along with some karuveppailai..

and make the adai only the accompaniments are great here. Some chutney or tamarind chutney, anything will go even sambhar is a good accompaniment to all the adais..

verum arisi adai,

this is only made with boiled rice,

boiled rice 2 cups

pepper and jeera and some coconut if u want just soak and grind them,

coarse add salt and now make adai this is good on its own

kara adai

Raw rice - 1 cup
Parboiled rice - 1 cup
Black gram 1/2 cup
Bengal gram- 1 cup
hing or asafoetida - 2 pinches
Onion - 2 nos
Red chillies - 10 nos
Ginger - A small piece
Garlic pods - 8 nos
Curry leaves
Coriander leaves

Salt - As reqd
Oil - As reqd

Soak and wash and now gring the rice  and dhall after 3 hrs

Along with it add red chillies, ginger, garlic, asafetida, add

Required salt  chopped curry leaves and coriander leaves stir well

Add some finely chopped onions, let the batter be thick and coarse.

Keep for an hour  then make adai

AVIAL:

Ingredients

Any vegetables cut into thick matchsticks – 3 cups
Grated coconut – ½ cup
Green chillies – 3
Curry leaves - few
Yogurt – ½ cup
Salt
Coconut oil – a tbsp

 

Now boil all the vegetable in a open handi along with some coconut oil and just enough water to boil them as u keep turning them over. With a little salt,

I add a little bit of turmeric to make them colorful but u can do it without that too.

Once you have boiled, add the ground paste of grated coconut, green chillies  a little of rice with a little water, now add this paste and cook for a few minutes, once cooked good but not mushy, close the fire let it cool a little now add the yoghurt and curry leaves and give a tadka of mustard and curry leaves in coconut oil over this and mix well, this is a very good accompaniment to adai..