Saturday, January 16, 2010

Adai Dosa

I love the convenience of this Adai dosa, because there is no process of fermentation. the dals have to be soaked for a couple of hours and the batter when ground is ready to use immeditely,not just this since it is full of lentils, it is high on proteins and makes for a filling  nutritious breakfast.The batter for the adai is coarser and never is it spread thin like the other dosas.

Raw Rice-1 cup
Half cup of any 3 kinds of lentils-Channa Daal/Toor Daal/ Urad Daal
Red chillies- 4 to 5
Small Onions-10 chopped finely
Curry leaves- a few chopped finely

Cumin Seeds-1 tsp
Pepper corns-4-5

Asafoetida- a pinch
salt - to taste

Wash and soak the rice and dals for 2 to 3 hours
Grind them along with red chillies,pepper,cumin seeds and Asafoetida by adding little batter
The batter should be thicker than the dosa batter
Add salt to the batter
Now add chopped small onions and curry leaves to the batter
Heat the tava, pour a ladleful of the batter and spread it thick.
Drizzle some oil on the sides and flip over when it is golden brown
Serve Hot with cocnut chutney.