Arisi Kurunai Adai | Thavala Adai | Idli Rava Adai – a simple, flavorful South Indian tiffin made with idli rava (broken rice). Below is a clear, SEO-friendly recipe with step-by-step instructions, images, and a video demonstration.
Arisi Kurunai Adai is a tasty breakfast or dinner option made using idli rava (broken rice). It’s similar to thavala adai but without lentils. This grilled version yields crispy edges and a soft interior, perfect with chutney.
Kozhukattai-style preparations have long been part of South Indian homes. Instead of steaming, this version is prepared on a tawa (griddle), which gives it a delightful texture and flavor. The recipe below is straightforward and adaptable—try using coarse rice rava if idli rava is not available.
Arisi Kurunai Adai
Arisi Kurunai Adai
Ingredients
- Idli rava – 1/2 cup
- Scraped coconut – 2 tbsp
- Salt – to taste
- Water – 1 cup + 1/2 cup (adjust as needed)
- Oil – for grilling (coconut oil recommended)
- For tempering:
- Coconut oil – 1/2 tbsp + extra to grease
- Mustard seeds – 1/2 tsp
- Green chillies – 2 (adjust to taste)
- Red chilli – 1
- Urad dal – 1 tbsp
- Channa dal – 1 tbsp
- Curry leaves – 1 sprig
- Asafoetida – a generous pinch
Instructions
- Heat oil in a pan. Add mustard seeds and let them splutter. Then add urad dal, channa dal, green chillies, red chilli, curry leaves, and a pinch of asafoetida; sauté briefly until the dals turn golden.
- Pour in water, add scraped coconut and salt. Bring the mixture to a boil.
- When the water boils, add idli rava and mix well. Cook on low heat, stirring occasionally, until the rava absorbs all the water and is cooked through. Add a little water if needed to reach a soft, dough-like consistency.
- Turn off the heat and cover the pan with a damp cloth. Let it rest until the mixture is cool enough to handle.
- Divide the dough into small portions, roll into balls if desired, and flatten each ball gently. Heat a tawa and grease lightly with oil. Place the flattened adai on the tawa, cover with a lid, and cook on medium-low heat until golden and crisp on both sides. Serve warm with chutney.
Video
Notes
- If idli rava is unavailable, pulse raw rice or sona masoori rice into a coarse rava and use that.
- Make and serve the adai immediately for the best texture.
Preparation Time: 5 mins | Cooking Time: 25 mins | Serves: 3
Recipe Category: Breakfast
Quick method recap
- Temper mustard seeds, urad dal, channa dal, chillies, curry leaves, and asafoetida in hot oil.
- Add water, scraped coconut, and salt; bring to a boil.
- Add idli rava and cook until all water is absorbed and the mixture becomes a soft dough. Cover and rest briefly.
- Shape into small rounds, flatten, and grill on a greased tawa until golden on both sides. Serve hot with your favorite chutney.
