Adai Dosa

Its been a long time since my last post and in this time I have tried to make this Adai dosa twice. First time the dosa came out too hard but the second time it was just right.

Adai dosa is a good variation to add to the breakfast routine. It is made of lentils and rice. It is generally made with a mix of lentils but I have made it with only chana dal and rice. Will update later how it turns out with a mixture of lentils. You can also add grated carrots to increase the nutritional value.

Adai Dosa

Ingredients

  • 1/2 cup chana dal
  • 1/2 cup raw rice
  • 1/2 tsp hing / kayam powder
  • 1 finely chopped large onion / 2 medium onions
  • 1 tbsp ginger paste
  • 2 chopped green chillies
  • 1/2 cup coriander leaves
  • 3 stalks curry leaves
  • 1 tsp mustard seeds
  • 1/2 tsp jeera
  • salt
  • oil
  • water

Method

Soak the chana dal and rice separately overnight. Drain them well. Grind the chana dal and rice in a mixer without water first. Slowly add water until it is a thick paste. Add salt, turmeric and hing powder to the batter. Keep aside for 2 hours.

Finely chop onions and green chillies. Heat oil in a pan. Sputter mustard seeds and jeera. Then add the onions and saute till soft. Add green chillies and curry leaves and saute for 2 minutes more. Add this to the batter along with coriander leaves. Add water till the batter reaches a consistency that is thick but still easy to pour.

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Heat a tava /non stick pan and sprinkle oil on it. Take a ladleful of batter and spread it on the tava in circular fashion. Do not make it too thin. Put a little oil on the sides of the dosa too. Cover and cook for about 5 minutes, flipping over in between, till both sides are golden in color.

Take off tava and serve hot with chutney.

This recipe makes about 10 dosas.

Adai Dosa

Adai Dosa
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ½ cup chana dal
  • ½ cup white rice
  • ½ tsp hing / kayam powder
  • 1 finely chopped large onion / 2 medium onions
  • 1 tbsp ginger paste
  • 2 chopped green chillies
  • ½ cup coriander leaves
  • 3 stalks curry leaves
  • 1 tsp mustard seeds
  • ½ tsp jeera
  • salt
  • oil
  • water
Instructions
  1. Soak the chana dal and rice separately overnight. Drain them well. Grind the chana dal and rice in a mixer without water first. Slowly add water until it is a thick paste. Add salt, turmeric and hing powder to the batter. Keep aside for 2 hours.
  2. Finely chop onions and green chillies. Heat oil in a pan. Sputter mustard seeds and jeera. Then add the onions and saute till soft. Add green chillies and curry leaves and saute for 2 minutes more. Add this to the batter along with coriander leaves. Add water till the batter reaches a consistency that is thick but still easy to pour.
  3. Heat a tava /non stick pan and sprinkle oil on it. Take a ladleful of batter and spread it on the tava in circular fashion. Do not make it too thin. Cover and cook for about 5 minutes, flipping over in between, till both sides are golden in color.
  4. Take off tava and serve hot with chutney.

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