Adai recipe
ADAI RECIPE / MIXED DAL DOSA
INGREDIENTS
- Raw rice – ½ up
- Parboiled rice – ½ cup
- Urad dal – ¼ cup
- Moong dal – ¼ cup
- Chana dal – 1/3 cup
- Tuvar dal – 2 tbsp
- Masoor dal – 1 tbsp [optional ]
- Red chilli – 4 or 5 or as per taste
- Finely chopped onions as required
- Finely chopped coriander leaves
- Asafoetida – ¼ tsp
- Salt as per taste
PREPARATION
- Wash and soak the rice + dal together for minimum 3 hrs or more.
- Grind the soaked dal + rice with red chillies + salt + asafeotida to a fine batter.
- Mix the batter well with clean hands .
- Add water if required to make the batter of running consistency, like dosa batter.
- If you want you can ferment it for few hrs or use directly. I have fermented it.
- Add finely chopped onion + coriander leaves to the batter and mix well.
METHOD
Heat the dosa griddle or non stick pan.
Wipe the pan with wet cloth.
Pour a ladle of the batter and spread it like dosa.
You can make thick or thin dosa , drizzle little oil or ghee around the edges and cook for sometime.
Flip the dosa and cook on the other side also.
Serve hot with coconut chutney.
NOTES
- You can also add curry leaves, coconut bits , grated carrot , fennel seeds together with the onions to the batter while making dosas.
- I have also added masoor dal.
- Chop the onions finely, or it becomes difficult to spread the batter for thin dosa or you can top the dosa with onions after spreading the batter.
- Most of the time I take equal quantity of all the pulses and rice , only urad dal I take double the quantity.
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