Urad dal poori with Dal

Was browsing once through the omnipresent Facebook when I landed on Manjula ji's recipe website. I read about a very interesting recipe: Urad Dal Poori. I tried my hand at it today. 

The original recipe is here.

Here are some pictures of what I tried. 

Ingredients:

2 cups urad dal 
1.5 cups whole wheat flour (roti atta)
1.5 tablespoon fennel seed powder (Saunf)
1.5 tablespoon coriander powder (dhania)
1/4 teaspoon asafetida (hing)
1/2 teaspoon dry ginger powder (sonth)
2-3 red whole chilis (adjust to taste)
1/2 teaspoon salt (as per taste)
2-3 tablespoon oil

Oil to fry

I made tomato chutney to go with it but then decided to have it with dal. Here is how it looked. The pooris came out well and coupled with the dal, they tasted very nice. :) :) Thank you Manjula ji.

Adai-Aviyal

I felt like having Aviyal today. I immediately decided to try my hand at making it. The DH had been asking for Adai. So, adai-aviyal was buzzing in my head even as I battled IF and COUNTIF functions at work. 

Finally, when the evening dawned, I got into the rickety ole' bus and trudged towards Bessie, aka, home. I mentally ticked off the veggies I could use in my aviyal. Out came the phone and I quickly checked out the recipe. 

I almost always visit Padhu's kitchen for any recipe as I swear  by her methods. Here is a link.  

I found that making aviyal was not actually very difficult and I decided to make the deadly combination of Adai-Aviyal for dinner. I thought it was pretty brave of me to attempt something like this for dinner when my energy levels are at their lowest. So, here are a few pictures of my attempt at making adai-aviyal. 

Aviyal with Coconut and Curry leaves seasoning

First, I soaked the ingredients for making the adai. I added: 

• Black Urad 
• Rajma
• Red rice
• Chana dal 

To be able to make a nice batter, I soaked the ingredients in boiling water for 30 minutes. While I prepared the aviyal, I let the adai ingredients soak. Then I made the batter. I kept it a bit coarse. Added a bit of dried red chillies. 

Here is how it looked: 

Here is how the adai turned out: