Adai

  I would call it as a different version of dosai.It tastes yummy when served along with aviyal.

 Ingredients:
Pachaiarisi / raw rice        -         4 cups
Ulutham paruppu / Urad dhal       -    1/2 cup
Thuvaram paruppu / Thuvar dhal  - 1 cup
Kadalai paruppu / Gram dhal        - 1 cup
Red chilly - 4 nos
Grated coconut  - 2 tbsp
Perungayam / hing - a pinch
Salt - to taste
Method :
Soak the rice,dhals and red chilly together for 2 hours.Drain the water and grind the rice-dhal mixture along with hing,salt into a coarse paste.Add grated coconut to this batter.Now grease  the dosai tava or griddle with oil.When the tava is hot,pour a laddle of the batter in the middle and spread it out evenly with the base of the laddle to form a circle (it should be thick than dosai ). When it comes to golden colour,flip it to the other side and add a tsp of oil around it.Instead of coconut or plain adai,you can make adai with keerai / vazhaipoo / onion.

 

Aviyal

This dish is a great combination for Adai.It can be prepared with all or atleast four  varieties of  the following vegetables like Beans,Carrot,Potato,Tomato,Brinjal,Avarakkai,Chakkara valli kizhangu,Murungakai(Drumstick)Chepang kizhangu (taro root),Kothavarangai (cluster beans), White pumpkin (posanikai),Chow chow,parangikkai (sweet pumpkin),Vazhakkai (Raw plantain),Cauliflower.
Ingredients:
An assortment of vegetables cut into 1 inch fingers - 3 cups
Green chilly - 2 nos
Turmeric - A pinch
Jeera - 1/2 tsp
Coconut (shredded) - 2 tbsp
Coconut oil - 2 tbsp
Cooking oil - 1 tbsp
Hing - 1/4 tsp
Curry leaves - 1 twig
Fresh thick curd - 2 cups
Salt - 1 tsp

Method:
Wash the vegetables and cut into 1 inch fingers.In a microwave safe container place the vegetables, add hing,turmeric,water and cook in microwave mode for 5 minutes.While cooking in the stove use 1 cup of water,cover with a lid  to cook faster.In either case don`t drain the water as the nutrients will be lost.Heat  oil in a kadai and fry gram dhal (instead of frying gram dhal,you can also use pottu kadalai / roasted bengal gram).Grind it along with shredded coconut, jeera and green chillies.Add this paste and salt  to the cooked vegetables.Turn off the stove and let it cool.Add curd and garnish with curry leaves fried in coconut oil.