Wednesday, 19 March 2014

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

  • 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.

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