When I say karela adai, you must be thinking what is this? did not get any other items to make? That was the expression of my husband when I served him this. Though he made that expression, he was happy to eat that along with spicy chutney (though he does not eat much spicy food).
Karela or bitter gourd is having many medicinal values hence atleast once in a week must include in our diet. The juice is given in empty stomach for diabetic people. I love all the karela variety dishes so it is a must dish in a week for me.
Coming back to making adai, it is a simple preparation with the adai mavu (adai batter - rice and lentil mix).
karela adai: you tube
Let us look at the recipe now:
Ingredients:
1 cup adai batter
1 medium size karela
oil
Method:
cut both the ends of the karela and slice them in round pieces. If the bitter gourd is fresh and tender no need to remove the seeds otherwise remove the seeds. Heat a non stick tava, apply some oil. Dip the slices one by one in the batter and place them on the tava to form a round adai. to fill in the gap, pour some batter. after one to two minutes, drizzle some oil, cook both the sides till crisp. serve hot with spicy chutney or sambar.
Note: Similary I made the sponge gourd adai too.
Other karela recipes:
karela fry , bitter gourd pickle, bitter gourd fry bitter gourd kuzhambu, bittergourd sweet pachadi, bittergourd rice
Karela or bitter gourd is having many medicinal values hence atleast once in a week must include in our diet. The juice is given in empty stomach for diabetic people. I love all the karela variety dishes so it is a must dish in a week for me.
Coming back to making adai, it is a simple preparation with the adai mavu (adai batter - rice and lentil mix).
karela adai: you tube
 |
| karela adai, bitter gourd adai |
Let us look at the recipe now:
Ingredients:
1 cup adai batter
1 medium size karela
oil
Method:
cut both the ends of the karela and slice them in round pieces. If the bitter gourd is fresh and tender no need to remove the seeds otherwise remove the seeds. Heat a non stick tava, apply some oil. Dip the slices one by one in the batter and place them on the tava to form a round adai. to fill in the gap, pour some batter. after one to two minutes, drizzle some oil, cook both the sides till crisp. serve hot with spicy chutney or sambar.
Note: Similary I made the sponge gourd adai too.
Other karela recipes:
karela fry , bitter gourd pickle, bitter gourd fry bitter gourd kuzhambu, bittergourd sweet pachadi, bittergourd rice
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