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Adai Dosai

Posted by kalpana on

Adai dosai is a very healthy protein rich tiffin. It is very popular tiffin of south India. Most people will say adai with aviyal is the best combination, but I didn’t tried it yet. But to me adai & coconut chutney is the best combination. That too the chutney must be little bit spicy with the small piece of ginger grinded to it. So that adai tastes good (generally this type of spicy side dish suits well for this type of mild taste dosa). You can have this dosai for morning breakfast or for night dinner. This tiffin suits for all ages. Generally Adai will be thick dosai like pancake. If you want you can make crispy dosa. Try this healthy tiffin in your home too.

Ingredients

  • Moong dhal – 3/4 cup
  • Channa dhal – 3/4 cup
  • Urad dhal – 3/4 cup
  • Raw rice – 3/4 cup
  • Idli rice – 3/4 cup
  • Toor dhal – 1/4 cup
  • Dry chili or chili powder – 1 to 2 teaspoon ( If you are using Dry chili add 3 to 4 chilies. But it depends upon your taste.)
  • Garlic – 3 pods (optional)
  • Asafoetida – 1/2 to 3/4 teaspoon

Preparation Method

  1. Add all the ingredients except Garlic to a container. If you are using chili powder, then don’t add that along with the other ingredients now at this stage.

2. Wash and soak them in water for minimum 3 hours. After 3 hours grind them in mixer grinder or in grinder. But add water accordingly.

3. Add chili powder, garlic, salt and asafoetida, 10 min before you switch off the grinder. Once the batter is done, (batter must be soft and smooth in texture. You will get this texture only when the ingredients got soaked for atleast 3 hours) remove it from the grinder.

4. Heat the dosa pan. Grease it with little oil. Now pour a ladle full of dosai batter over the pan and spread it to your desired size.

5. I spread it like pancake and sprinkled some chopped onion, curry leaves and coriander leaves over it. Most famous topping is moringa leaves (drumstick leaves). I don’t have moringa leaves at that time. So I used Onion, coriander leaves and curry leaves. If you want you can add them in the batter itself and mix them well before cooking.

6. Spread Some oil around the dosai and allow it cook for 1 to 2 minutes. And flip it to the other side and spread some oil to cook. Once the Adai is done remove it from the pan and transfer it to the serving plate with the spicy coconut chutney.

Adai is ready.

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