ELEMENTS:
FOR THE AVIAL:
Half coconut, pounded
2-3 green chillies
1 tsp cumin seeds
200g elephant yam
200g red pumpkin
2-3 carrots
2-3 cooked bananas
50g drumsticks
2-3 potatoes
50g French beans
A pinch of turmeric powder
1 cup yoghurt, mixed
Some curry leaves, fresh
2 tsp coconut grease
Salt to tang
FOR THE ADDAI:
5 cups rice, unpolished
3 cups blended dals
A pinch of asafetida
3-4 green chillies
4-5 red chillies, dried
½ cup coconut slices, fresh
50g coriander
Salt to tang
PROCESS:
FOR THE AVIAL:
1. Pound jointly the coconut, green chillies and cumin seeds along with salt to form a thick paste.
2. Slice all the vegetables into medium-sized pieces. Simmer them with adequate water.
3. Add salt and turmeric powder and cook on low heat till the vegetables are done.
4. Blend salt and coconut paste and curd, mix well and cook on low heat for five minutes.
5. Lastly, add the curry leaves and coconut grease to it.
6. Take away from heat. The avail is prepared.
FOR THE ADDAI:
1. Immerse the rice and dals separately overnight.
2. Pound jointly all the elements to form a hit of average constancy. Add the cut up coriander to the beat.
3. Heat the grill and put a portion of the beat to create a thicker dosa.
4. Cook added such dosas on low heat, using grease, to make crunch addais.
5. Take away from heat and dish up piping warm addais with avail.