Kavuni Arisi(black rice) Adai Avial recipe, South Indian Low Calorie Breakfast recipe
Kavuni(black rice) arisi adai, South Indian Traditional Adai Aval Recipe. Adai made with Kavuni Arisi. This Adai may look rustic, not golden like normal Adai but healthy. If you are looking for low-carb recipe for breakfast this would be the right option. Kavuni Arisi is very good for health at the same time low in carbs, helps to reduce weight. Kavuni airisi idli , Kavuni arisi Cooking Method, Chemba(red rice) puttu are some Low Carb recipes for breakfast. If you are looking Dessert, I have Thai Mango stick rice using Kavuni Arisi recipe.
More Adai Recipes Like Maravalli Kizhangu Adai, Raagi Adai with Murungai keerai, Iyengar Paruppu Adai with Murungai keerai.
This Adai recipe is without onion and added a lot of Murungai Keerai(moringa leaves), which is an iron and protein-loaded breakfast.
Coming Avial recipe, This is Kerala style Avial, very less oil, made with lots of coconuts. You can check my other Avial Versions like Kovakkai Avial, TamilNadu Style Avial are some Avial recipe collections.
Recipe Card For Adai and Avial recipe,
- Adai Maavu Ingredients:
- ¼ cup of raw rice/black rice/brown rice/millets/quinoa
- ¼ cup toor dal,
- ¼ cup chana dal,
- 2 tbsp moong dal,
- 2 tbsp urad dal(skip urad dal if you want crispy adai)
- 3 red chilies
- salt
- hing + water(to adjust batter consistency)
- Avial Ingredients:
- Procedure for Adai Maavu,
- Soak ¼ cup of raw rice/black rice/brown rice/millets/quinoa, you can use any one of these.
- Soak for 4 to 5 hours separately. Millets & kavuni Arisi need more soaking time.
- Soak ¼ cup toor dal, ¼ cup chana dal, 2 tbsp moong dal, 2 tbsp urad dal(skip urad dal if you want crispy adai)+ 3 red chilies, soak dals for 3 hours, not more than that.
- Grind everything to a smooth paste along 1 tsp salt, ¼ tsp turmeric powder & hing.
- Transfer the ground batter to a bowl,add murungai keerai + onion + grated coconut(i skipped), mix well. Adjust the water, for crispy thin adai, dilute the batter.
- Heat the tawa, spread a ladle of adai batter all over the tawa, sprinkle coconut oil or ghee, and toast it.
- Once the edges turn a golden flip and cook the other side. That’s it Adai is ready to serve.
- Serve it with coconut chutney, jaggery, butter or avail.
If you make it thick with little water you can fry it for an evening snack adai maavu kunukku.
Step By step Adai and Avai, a Classic Breakfast with a Twist, Recipe Card:
Soak ¼ cup of raw rice/black rice/brown rice/millets/quinoa, you can use any one of these. Measure 1/4 cup and Soak for 4 to 5 hours separately. Millets & kavuni Arisi need more soaking time at least 4 to 5 hours. If you are using White rice you can soak for 3 hours.
Soak ¼ cup toor dal, ¼ cup chana dal, 2 tbsp moong dal, 2 tbsp urad dal(skip urad dal if you want crispy adai)+ 3 red chilies.
soak dals for 3 hours, not more than that. More soaking timeless to super-soft adai it won’t be crispy.
Grind everything to a smooth paste along with 1 tsp salt, ¼ tsp turmeric powder & Hing.
Transfer the ground batter to a bowl, add murungai keerai + onion + grated coconut(i skipped), mix well. Adjust the water, for crispy thin adai, dilute the batter.
Heat the Tawa, spread a ladle of adai batter all over the Tawa, sprinkle coconut oil or ghee, and toast it.
Once the edges turn a golden flip and cook the other side. That’s it Adai is ready to serve.
Serve it with coconut chutney, jaggery, butter, or avail.
Take 4 cups of assorted vegetables like Beans, carrot, pumpkin, raw banana, yam, drumstick, ivy gourd, brinjal, cut lengthwise (2-inch long pieces).
Now Grind 1 cup of coconut with 4 green chilies, 3 shallots. Grind coarsely not to a fine paste.
Add it into a clay pot or pressure cooker or instant pot add 1 tsp salt, ¼ tsp turmeric powder, 1 tsp coconut oil, ¼ cup water(don’t add so much water). Cook for 4 mins, not more than that. Vegetables should be a little crunchy and not too soft. If you are using a pressure cooker just cook for a whistle and then switch off.
Add the ground paste with the Avial mixture, add some curry leaves and mix well. Let it cook for 3 mins.
Finally, Add ¼ cup of thick yogurt and add it(beat the yogurt and add) Mix well. After adding the yogurt don’t cook for long.
Sprinkle some grated coconut on top, this gives the dry texture for Avial. Switch off the stove.
Add a tsp of coconut oil while serving. Super Tasty Avial is ready to serve.
Low-Calorie Serving Suggestion, 1 Adai is 114 calories and a bowl of Avial is 71 calories so adjust the breakfast according to your body requirement.
Do try this recipe and let me know your Feedback!!!
Eat Healthily, Stay healthy, and Fit!!
