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.
