Adai Aviyal (Mixed dal, rice dosa)

Adai (Making of adai or pulses pan cake) - preparation time 2 to 2.5 hrs
We can make this during weekend so that family will enjoy the taste and eat well. Mom used to grind adai dough thick (as making vadai consistency) so that in evening she take small portion of dough like pakodas and deep fry it. This will be crispy in outside and soft in inside. This dough can be used as 2 in 1 i.e. for both pakoda and adai. Dough consistency can be made to liquid for adai and used. Surely you will like this.

Health tips:- We are using different dal so this is a protein rich recipe. If you like you can also add mung dal along with bengal gram and toor dal in equal proportion. We are using lot of small onion which is good coolent agent.

Ingredients:-
Boiled rice - 2 cup (wash rice and soak for 2 hrs)
Bengal gram(Kadalai paruppu) - ½ cup (wash dal and soak for 2 hrs)
Toor dal (Thuvaram paruppu) - ½ cup (wash dal and soak for 2 hrs)
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Fennel seed (perum jeeragam ) - 1 tbsp (optional - usually i wont use)
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use
Small onion - 20 (peeled and chopped fine)

Making of adai maavu (Protein rich adai):-
In mixer grind rice along with coriander seed, cumin seed, chili, required water (don't add too much water) to coarse paste (like rava)
In mixer grind soaked dal's and mix with grounded rice mixture. We have to be careful while grinding the dal else it will become like a paste.

Preparation method:-
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated coconut and mix. Add this to grounded rice & dal mixture.
Mix all the ingredients well. and keep aside for 1/2 hr (you can also use immediately).

Take required amount of adai flour, add required amount of water to make adai in tawa.
Use this adai flour (mavu) and make adai in heated tawa.

You can use sesame oil or coconut oil to cook adai.

It will be soft to eat. This go well with avial/ jaggery & butter.

Note:-
To make parangikai adai
Make adai flour using above method. Grate parangikai (use tender one) and keep.
Spread the adai flour on heated tava and put the grated parangikai over the adai.
When one side is cooked turn the adai and cook the other side.
If you use coconut oil it will be even more tastier.

Thenkai thogayal (Coconut half dry gravy)

Thenkai thogayal (Coconut half dry gravy) preparation time 15 mins

During our annual holidays we used to go to grandparents home. Our travel time will be around 8 hrs in train so, mom will be taking tiffen (idli along with podi and few plain idli's) and curd rice. She will make thenkai thokaiyal as a side dish because this will taste good along with idli and curd rice. So our favourite travel dish. The thokaiyal is fried and made bit dry it will stay fresh for long time. It is best when carried during travel or for lunch. Tamarind, chili, salt & coconut will provide 4 different taste so when combined and made it will be great.

Ingredients:-
Coconut - one shell fully grated (1 cup)
Red chili - 3 or 4 (if you want little spicy you can add)
Tamarind paste - ½ tbsp
Green coriander leaves - ¼ cup (optional)
Salt - to taste
Urad dhal - 4 ½ tbsp
Sesame oil - 4 tbsp
Mustard - ¼ tbsp

Preparation method:-
Fry urad dhal with 1 tbsp of oil till the dhal is golden brown. When dhal is half roasted add chili and roast.

In a mixer grinder add grated coconut and grind it for few mins.

When coconut is grinded coarsely add coriander leaves, urad dhal, salt, tamarind paste, and chili to grind.

Add little water while you grind.

In a pan add sesame oil, mustard to splutter. Add little urad dal.
Once it is golden brown, add the coconut paste and fry . The water will be observed.

You can take this coconut thogayal while you travel. It goes well with idli & curd rice.It will be really tasty.

Vendakai poriyal (lady’s finger/okra) method 2

Vendakai poriyal (lady’s finger/okra) method 2 - preparation time 25 mins

Ingredients:-
Lady’s finger (vendakai) - 1 cup (finely chopped)
Mustard seed - ¼ tsp
Sesame oil - 2 tbsp
Turmeric - ¼ tsp
Salt to taste
Sambar powder - ½ tsp
Garlic pods - 4 or 5 (peeled & crushed slightly)

Preparation method:-
In a Kadai add lady’s finger(okra/vendakai) , 1 ½ tbsp oil, turmeric, sambar powder, crushed garlic pods and cook.
When lady's finger is tender add salt, little water and cook till the raw taste of turmeric & sambar powder goes.
Once it is cooked in a tawa add remaining oil & mustard seed. Add the cooked lady’s finger and fry for few minutes.

Inji thogayal (Ginger chutney)

Inji thogayal (Ginger chutney)- preparation time 15 mins

We can make this inji thogayal once every 15 days so, it will be good to reduce the cholestrol level. You can add in small quantity during food preparation (in kuruma, rasam,tea,etc) for digestion. People with ulcer problem can take in very less quantity also avoid green chili usage because it might aggravate the ulcer problem. According to articles it is good to reduce arthritis pain. My mom usually make ingi thogayal during deepavali because we will be taking lot of sweets and oil items so she thinks this is good for lunch.

Health benefits/tips:- Ginger simulates hunger, good for digestion. It is good to stay beautiful and avoids gaining cholestrol. Try to add ginger in most possible way. We can also chew small piece of ginger and extract the juice which is good for throat.

Ingredients:-
Ginger - 2 inch piece or chopped ginger 4 tbspn)
Red chili - 1 or 2
Tamarind paste - ½ tbspn
Salt - to taste
Urad dhal - 4 ½ tbspn
Sesame oil - 4 tbspn
Mustard - ¼ tbspn

Preparation method:-
In a pan add 3 tbspn oil, ginger.

Fry till the ginger is roasted slightly.Cool it

Fry urad dhal with 1 tbspn of oil till the dhal is golden brown. When dhal is half roasted add chili and roast.

Add roasted ginger to grinder along with salt and tamarind paste.

Ground coarsely.

Add roasted urad dhal to ground ginger and grind it.

When mixture is ground well add the water and ground again to paste.

Garnish ingi thogayal with roasted mustard and urad dhal.
You can mix this ginger thogayal with rice and take with roasted papad. It will be really yummy and hot.