Adai Aviyal

Adai Aviyal is one of the famous tamil traditional protein rich breakfast dish. Aviyal goes very well with Adai. This Aviyal is little different from the Aviyal i make for the lunch. I add curd instead of tamarind here. Next time when you have any guest for the breakfast, try adai aviyal instead of conventional idly/dosa and I am sure they will appreciate this dish. You can also try this for an evening snack though its heavy.

Adai Aviyal
Adai Aviyal

Preparation Time1 hour
Cooking Time 30 mins
Adai Aviyal, Adai Dosai
Adai Aviyal, Adai Dosai

Raw Rice1 Cup
Parboiled Rice1 Cup
Red Chilli10
Channa Dal1/2 Cup
Thur dal1/4 Cup
Urdal1/4 Cup
Saltto Taste
Onion1 big size

  • Soak the raw rice and parboiled rice together in water for 1 hour. Soak the dals in water for 1 hour.
  • After 1 hour, strain water from rice and grind it in a mixer along with red chillies. 

  • Grind the rice and chillies it to a nice paste.Take this into a vessel and keep it aside

  • Now strain water from dals and add it to mixer

  • Grind it twice or thrice and the ground dhal should not be smooth and it should be coarse

  • Mix the grounded dhal mixture along with rice flour and stir it well along with required salt

  • Now the adai flour is ready to make delicious adai

  • Heat the thawa and pour 1 ladle of adai flour. Spread it evenly and pour 1 teaspoon of oil and keep the flame in low to make the adai cooked properly in one side

  • Gently turn it to other side and allow it to cook completely.

Now the delicious crispy adai is ready to serve with Aviyal. We can also serve with Jaggery
Adai Aviyal, Adai Dosai
Adai Aviyal

Adai Aviyal
Adai Aviyal

Peas1/4 Cup
Snake Gourd1/4
Pumpkin1 small piece
Ash gourd1 small piece
Raw Banana1
Saltto taste
turmeric powder1 teaspoon
Sour curd1/2 Cup

For Grinding:
Grated Cocunut1/4 Cup
Green Chilli2
Cumin Seeds1 teaspoon
For Seasoning:
Cocunut Oil1 teaspoon
Mustard Seeds1/2 teaspoon
Curry Leavesfew

  • Chop the vegetables length wise and soak it in water

  • Add the chopped vegetables in a pan and add some water and turmeric powder. Allow the vegetables to cook completely and salt

  • In a mixer, add coconut, green chilli, cumin seeds 

  • Grind them without adding any water

  • When the vegetables are cooked completely, add the ground paste and mix it well

  • Now add the sour curd and mix it properly

  • Heat another pan and add coconut oil. When the oil is hot add curry leaves and remove from flame

  • Add the seasoned ingredients to the aviyal and mix well and remove from flame

  • The delicious Aviyal is ready to serve with Adai and hot rice.

Adai Aviyal, Adai Dosai
Adai Aviyal

Post a Comment

could you please tell be if idly rice is the same as parboiled rice?
also when you mean raw rice it is plain white rice isnt it?

i tried with raw rice and parboiled rice. It came very crispy and after some time it became hard. Mami, u have any idea what could be the reason

Saradha leaving in USA

Hi Saradha,

Hope you have the equal measures of raw rice and parboiled rice. Also you should be generous in adding oil, if you fry the adai in low flame for more time, you could get a crispy adai. Generally adai should be eaten hot, otherwise it tend to become hard.

Parboiled rice is the same Idly rice and

the Raw Rice is termed as "PACHARISI"

Is it required to season for Avial??

it is not required to season aviyal. Just adding 1 ladle of coconut oil along with curry leaves is enough

can rice flour be used instead of rice?
or alternatively can rice be ground using the idli grinder?

Mamie, in the adai ingredients you have mentioned onion, but you did not used it. Can you tell when to use it.

Hi, sorry, I missed out. Onion we can grind it along with the batter or we can finely chop it and add it to the batter and mix well and then we can pour a ladle of batter on the tawa and cook it till the adai is crisp

Yes u can use idli grider. i have not tried using store bought rice flour.

We can also add carrot cabbage along with onion??

Why onion in adai ingredients



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