URAPPU ADAI

Ingredients for Adai
Par boiled rice – 2 cups
At least 2 types of dal(toor dal, chana dal, urad dal) – 1 cup, combined
Red chillies – 6 or 8
Asafoetida – ½ tsp
Salt
Curry leaves - few
Red onions – 1, medium, chopped finely
OilMethod

Soak rice and dal mixture separately for at least 2 hours. Grind rice along with red chillies, salt and asafoetida to a coarse meal. Then pulse the dal mixture, barely grinding them. Mix them both along with curry leaves. The batter will be quite thick.

Heat a tawa or griddle. Place some batter in the tawa and spread them to form a circle. Make a dent in the center. Top the batter with chopped onions. Drizzle oil around the adai and in the center. Cook this over medium heat.Serve hot with avial or with coconut chutney.
Ingredients for Avial
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
Method

Cook all vegetables until done. This can be done using microwave oven or over stove top. They should not be mushy, but slightly crisp on the inside. Grind coconut and green chillies to a fine paste and add to the cooked vegetables along with salt and curry leaves. Gently heat vegetables along with the ground paste until green chillies do not smell raw, about 3 minutes. Take care not to mush the vegetables while mixing. Just before serving, combine yogurt and a tbsp of warm coconut oil to avial and serve.