Aug 16, 2011

Adai (Mixed dal dosa)

Adai (Mixed dal dosa)

Makes: 6 - 8

You will need

50 g (1/2 cup) tur dal
50 g urad dal
50 g chana dal
50 g masoor dal
50 g raw rice
1 green chilli (1 big or 2 small)
1/2 - inch piece ginger, chopped
1/2 teaspoon salt
1 onion, chopped
1 teaspoon finely sliced curry leaves
2 teaspoon oil


Wash and soak dal and rice for 3 - 4 hours. Drain out water and make a smooth paste in a mixer with chopped green chilli and ginger. Add 2 - 3 teaspoon water while making batter.

Transfer the batter to another container. Add extra 50 ml water if required. Batter should of pouring consistency. Mix with chopped onion and salt to taste. Stir continuously. One can prepare adai immediately. No need to keep batter for ferment.

Heat dosa tawa. Apply little oil and pour one ladleful (120 ml) of batter. Do not more more circles. Sprinkle little oil / ghee if required.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till golden color. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney (Adai Avial is the best combination in Tamil nadu).

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