Karuveppilai Adai (Curry Leaves Adai) Recipe

By | Published | Adai | One Comment

Adai is a popular South Indian breakfast and dinner dish. Similar to a dosa, it is slightly thicker and is equally filling. Commonly served with Aviyal as “Adai Aviyal”, you can serve it with any chutney or sambar or milagai podi.
Karuveppilai Adai (Curry Leaves Adai)

Raw Rice – 2/3 cup
Toor Dal – 2/3 cup
Moong Dal – 2/3 cup
Bengal Gram Dal – 2/3 cup
Urad Dal – 1/3 cup
Dry Red Chillies – 7 to 8
Curry Leaves – 1 big handful
Shallots (Sambar Onions) – 15 to 20, depending on size
Garlic – 15 to 20, depending on size, chopped
Asafoetida Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste

1. Combine the rice and dals together.
2. Soak them for 60 minutes.
3. Drain well.
4. Add curry leaves, red chillies and grind to a thick batter.
5. Add the chopped onions, turmeric powder, salt, garlic and asafoetida powder.
6. Mix well.
7. Heat a tawa (flat frying pan) over medium flame.
8. Pour a ladleful of the batter and spread evenly.
9. Apply oil around the edges and cook on both sides until light golden brown.
10. Remove and serve hot with chutney and sambar of choice.

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Feel free to comment or share your thoughts on this Karuveppilai Adai (Curry Leaves Adai) Recipe from Awesome Cuisine.

One thought on “Karuveppilai Adai (Curry Leaves Adai)

  1. U K said on May 13, 2016 at 10:44 am

    Looks tempting as ever. Definitely worth a try.. Sharing this ion Twitter..:)


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