Twitter Feed Facebook Mail Pinterest google+ Instagram Youtube
Contact

17/04/2013

Adai Dosa Recipe | Breakfast Recipes




Adai is one of my favourite dishes since I tasted it for the first time during my childhood. The beautiful golden colour of the dosa will be very inviting. Most importantly, it is a healthy recipie as it is prepared with mixture of lentils. Adai goes well with Avial(mixture of boiled vegetables cooked with coconut). I also like to have with powdered jaggery together with a small cube of butter on the top of a hot dosa.
Here is the recipie! If you are interested, please do try it out and post your comments.

 
Ingredients

Idli Rice 1 Cup
Toor Dhal 1/4 Cup
Bengal Gram(Channa Dhal) 1/4 Cup
Urad Dhal 3 Tablespoons
Fenugreek 1 Tablespoon
Carrot 1 No (Grated)
Red Chillies 6 Nos
Asafoetida A pinch
Pepper 1 Tablespoon
Cumin Seeds(Jeera) 1 Tablespoon
Salt To taste
Oil As required

Preparation Method
1. Wash and soak Idli rice, Toor dhal, Bengal Gram, Urad dhal, Fenugreek and red chillies in water for around 3 hours.
2. Grind them to a coarse texture by adding water little by little.
3. Towards the end of the grinding process, add  grated carrot, asafoetida, pepper, cumin seeds & salt and grind for 3 minutes. 
4. Add water sufficient enough to make the batter to a little thick consistency.(should be little thicker than the normal dosa batter).
5. Keep the batter for atleast one hour before making dosa.
6. Heat the dosa tawa and spread the batter on a dosa pan, add a tablespoon of oil over it. Once it is cooked, turn it to the other side and leave it for a minute and then transfer it to a plate.

Tips
1. You can add finely chopped onion and curry leaves to the batter just before making dosa, which gives additional flavour to the dosa.
2. For a crispy dosa, cook it in medium flame till you see a nice golden brown colour.
3. Unlike normal dosa, adai dosa takes longer time to get cooked.
4. Ghee can also be used instead of Oil.

3 comments:

Post a Comment