Adai dosai/ Lentil-rice dosai

Name: Adai dosai/ Lentil-rice dosai
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Parboiled rice/puzhungal arisi; 1 cup Raw rice/ patcharisi; 1/4 cup Moong dal; 1/4 Urad dal; 1/2 cup Toor dal; 1/2 cup chana dal; 6-7 Dry red chilli; 2 tbspn Fennel seeds; 1/2 tsp Turmeric powder; as per taste Salt; 1 tsp tspn mustard seeds; 2 spring curry leaves (chopped); 2 onion or handful shallots (chopped); 3 tbsp coriander leaves (chopped); 3 tbsp oil

Maria Emmanuel @me_2603

Chennai

Adai is a protein rich and nutrient dense breakfast recipe. It can be made thick or thin and crisp to suit your taste. Tastes best with chutney variety.

Maria Emmanuel @me_2603

Chennai

Adai is a protein rich and nutrient dense breakfast recipe. It can be made thick or thin and crisp to suit your taste. Tastes best with chutney variety.

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Ingredients

15 minutes

6 servings

1 cupParboiled rice/puzhungal arisi
1 cupRaw rice/ patcharisi
1/4 cupMoong dal
1/4Urad dal
1/2 cupToor dal
1/2 cupchana dal
6-7Dry red chilli
2 tbspnFennel seeds
1/2 tsp Turmeric powder
as per taste Salt
Tempering
1 tsptspn mustard seeds
2spring curry leaves (chopped)
2onion or handful shallots (chopped)
(Small onion/shallots add flavor to this batter,enhances taste)
3 tbspcoriander leaves (chopped)
3 tbspoil
(Use gingely oil for greasing the dosai)

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Steps

15 minutes

1

Soak the rice and dhals for 4 hours minimum.
2

Add the dry red chilli, fennel seeds, turmeric powder,salt and grind the soaked rice-dal to a slightly coarse batter adding water little by little. The batter should have dosai batter consistency.
3

Heat oil, add mustard seeds after it splutters, add onions and curry leaves. Saute till onions are translucent.
4

Add the coriander leaves and tempering to the batter. Mix well. (No need to ferment batter. After adding tempering the batter will turn sour if kept out for long time so refrigerate if any batter remains. You can also freeze and use within 2 days. Thaw well after freezing)
5

Heat a dosai tawa and pour a ladle of the batter and spread like dosai. Drizzle gingely oil on the sides and cook both sides till crisp and brown. Serve hot with chutney or ketchup.

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Maria Emmanuel @me_2603

on October 14, 2022 04:33

Chennai

A passionate home maker and homebaker. Love to cook with my heart and soul. Enjoy cooking for my family and trying new recipes.Love the aromas and flavors of food. Ardent food lover.Instagram: KreamTreatz_Chennai