Adai Dosai

Adai dosai is my favourite. This is a whole protein and a delicious food. I enjoy preparing this and this my family's favourite food too. Easy to make breakfast. Usuallay in hotels, they would serve with avial. But a simple coconut chutney and brown sugar(naatu sarkarai) makes a great combo for this. Here is the recipe

Ingredients 

• Raw rice - 1/2 cup
• Boiled rice or idly rice - 1/2 cup
• Urad dhal - 2 tbsp
• Moong dhal - 1/4 cup
• Toor dhal - 1/4 cup
• Bengal gram - 1/4 cup
• Onion(shallots) - 8 to 10
• Salt - 1/2 tsp
• Fennel seeds - 1 tsp
• Green chilli - 2
• Turmeric powder - a pinch
• Hing - a pinch
• Ginger - a small bite
• Garlic - 2 cloves
• Curry leaves - few
• Coriander leaves - few

Cooking steps

• In a large bowl, Mix raw rice, boiled rice, urad dhal, toor dhal, bengal gram, moong dhal and soak them for 2 to 3 hours.

• Cut onions, chilli, ginger and garlic and keep aside.

• Rinse the dhal mixer twice and grind this mixer to a fine paste. 
• Add onion, salt, turmeric, hing, fennel seeds, chilli, garlic, ginger, coriander and curry leaves in the laste stage of grinding( just 2 minutes before you stop grinding process) and keep the batter ready. 

• The batter should not be too runny or thick like idly batter.It should be in medium consistency of both.

• Using a laddle, pour the batter in a preheated skillet, make round shaped thin or thick dosas as per your taste.Usually our concentional dosa pan(which is little curved inside) will be good for making adai dosas.

• Add 1/2tsp of oil on the sides of dosa and also in the middle.

• When the corner of dosa turns brown, flip it to the other side and cook well.

• Server it with coconut chutney and brown sugar.

My 2 cents

• Always have powdered roasted chick peas (pottu kadalai) a little (some 2 tsp) to adjust the taste or batter consistency for adai dosai
• You can substitute red chilli powder for green chilli.