Adai Avial 

Adai Avial is a classic and beloved South Indian tiffin variety that combines two iconic dishes — Adai and Avial — into one wholesome, nutritious meal. Adai is a savory pancake or dosa made with a mix of three types of dals (lentils) and two varieties of rice, while Avial is a mixed vegetable dish prepared with a coconut masala and yogurt, offering a creamy, flavorful side to the crispy Adai.

Adai, being rich in protein and fiber from the combination of dals like toor dal, chana dal, and urad dal, along with rice, provides sustained energy. It is also a great alternative to regular dosas due to its heartier texture and the added nutritional benefits from the lentils.

On the other hand, Avial is packed with the goodness of various vegetables such as carrots, beans, potatoes, and drumsticks, all cooked in a coconut-based masala and lightly mixed with yogurt. This side dish is full of vitamins, minerals, and healthy fats, making it a perfect complement to the protein-packed Adai.

The combination of the crispy Adai with the creamy, vegetable-laden Avial is a heavenly match, not just in flavor, but also in nutrition. Together, they provide a well-rounded, satisfying meal, perfect for breakfast, lunch, or dinner.

Health Benefits of Adai-Avial

• High in Protein and Fiber: The combination of various dals in Adai makes it rich in plant-based protein and fiber, which helps in muscle building and digestion.

• Packed with Nutrients: The vegetables in Avial are full of vitamins, antioxidants, and fiber that promote overall health, while the coconut masala adds healthy fats.

• Good for Digestion: The use of yogurt in Avial aids in digestion, and the fiber from both Adai and Avial helps maintain a healthy digestive system.

Adai Avial is a hearty, delicious, and nutritious meal that can be enjoyed by the whole family. Whether you are looking for a filling breakfast or a wholesome lunch, this combination is the perfect choice. Check out the recipe below to make this traditional South Indian delight!

ADAI

Ingredients-

Thoor dhal,Bengalgram dhal,Urud dhal- 1 cup each
Raw rice- 1 cup
Parboiled idly rice- 1 cup
Red chillies-10-15 nos
Onions- 3 nos chopped finely
Curry leaves , coriander leaves a few
Salt to taste
Asafetida a pinch
Oil as required

Method

👉Wash and soak all the dals and rice together for 1/2 hour.
👉First grind the redchillies and then
 after draining the excess water add the rice and dhal mixture and grind very coarsely along with salt  using very little water.
👉Add onions, curry leaves and coriander leaves and pinch of asafetida to the  ground mixture and mix everything well.
👉Heat the tawa take a handful or laddle full of the batter and  place it on the tawa and spread it using your fingers to small adais.add oil .
👉Cook till one side becomes golden brown flip and cook the other side too.
👉Serve hot.

Serves - 6
Preparation time- 45 mins

Note-

✍️Usually people soak the rice and dhal for 3 hours but I soak it only for 1/2 hour and I have no problem while grinding it .
✍️For this quantity of rice and dal I prefer using the grinder for grinding but you can also use ur mixie .USE THE PULSE OR WHIP BUTTON IN YOUR MIXIE FOR GRINDING.and grind in batches.
✍️You can add finely chopped Greens of your choice,traditionaly we add drumstick leaves and make adai.
✍️You even add grated carrot to the adai.

AVIAL

Ingredients-

Mixed vegetables(Carrot,Drumsticks, Elephant yam, Bush Beans, Cluster beans, Raw Plantain ,White Pumpkin,Snake Gourd)- 2 cups chopped to 1 inch piece
Curd-1/2 cup slightly whipped
Salt to taste
Coconut oil-1 tbsp
Curry leaves- few

Grind Together-

Grated coconut-1/2 cup
Green chillies-4 nos
Raw rice-2 tsps
Cumin seeds-2 tsps

Method

👉Grind the ingredients given for grinding to to a fine paste and set aside.
👉Cook the vegetables in  a pressure cooker for 2 whistles adding little water making sure the veggies are soaked completely.
👉Release the pressure and add the ground paste,salt mix well and cook for 2 mins.
👉Add the slightly whipped curd to it.
👉Heat coconut oil add the curry leaves and allow it to splutter and pour over the AVIAL.

Serves-4
Preparation time-20 mins

 Note-

✍️Cover the avial in plantain leaf (vaazhaiyilai) until serving as it adds flavour to the avial