Aug 23, 2013

Mixed Vegetable Adai

Mixed  Vegetable Adai - A tasty and nutritious adai. A delicacy of Tamil Nadu !!! Fantastic combination with Coconut chutney or  Avial (mixed vegetables curry with coconut paste). Recipe from Samayal by Viji Varadarajan !!

Makes: 10 - 12


1 cup ( 200 ml / 8 oz) boiled rice (puzhukalarisi)

½ cup urad dal

3 tablespoons chana dal (Bengal gram / kadalai parippu) or tur dal

3 cups water

2 green chillies (1 big or 2 small size), finely chopped

2 dried red chillies

¼ teaspoon hing (kaayam / asafoetida)

½ teaspoon salt

2 carrots, grate finely

2 tablespoon finely chopped onion, optional

¼ cup chopped coriander leaves

1/4 teaspoon turmeric powder (optional)

2 teaspoon cooking oil


Wash and soak rice, urad dal and chana dal (or tur dal) in 3 cups water for two - three hours. Drain out water and grind with green chillies, red chillies, hing and salt (sprinkle very little water during grinding) in a mixer to a smooth paste. Batter should be just like dosa batter. Finally mix with  grated carrots, onion (optional) and chopped coriander leaves. Stir gently. No need of fermentation.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa / adai by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.

Turn other side and cook till golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with Coconut chutney or Avial. Thin adai is very tasty.

Coconut Chutney

Serves: 2 - 3


 6 tablespoon  coconut grated

2 tablespoon split roasted gram dal (pottukadalai)

1 green chilli, chopped

Salt to taste ( or 1/2 teaspoon )

¼ teaspoon  asafoedia (hing)

2 tablespoon water


Grind all the ingredients to a smooth paste in a small mixer with  2 tablespoon  water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very  tasty if it’s thick in consistency.

For the seasoning:


2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli, halved (optional)

3 curry leaves


In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter,  add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.

No comments: