I love fusion cuisines and it lets you experiment different combinations. One of my successful fusion experiments with pasta that got published in Salis Online Magazine is the Spaghetti pulav. That made me to try to some more fusion with pastas. Today’s fusion recipe is also one of our favorites and I tasted this at my work for the first time. This is also no cheese pasta which means no need to warm it up and perfect for lunch boxes.
Adai – Aviyal one of the best combo available in tiffin items. Adai is the lentil dosa prepared with rice, toor dal, channa dal along with urad dal and spiced up with chillies. I like to eat adai with honey and my husband with jaggery and ghee. No matter what your side dish is, adai is yummy and healthy by itself. It belongs to dosa family and it includes toor dal and channa dal making it comparatively healthier than dosa.