Adai Dosa

Name: Adai Dosa
Cuisine: Indian
Ingredients: 1 cup rice; 1 tbsp. chana dal (Bengal gram); 1 tbsp. tuvar dal (split pigeon pea); 1 tbsp. urad dal (split black gram); 1/2 tsp. fenugreek seeds; 2 dry red chilies; 1/4 tsp. asafoetida (hing); to taste salt; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reshkitchen - It is another of the most popular breakfast dishes in the South. This type of Dosa is prepared with a mix of rice and lentils.
They are slightly on the thicker side due to the presence of lentils and are coarsely ground. They are instant as they do not require fermentation. But they are very delicious and nutritious and best had with coconut chutney, But here I tried a chilli-garlic chutney to go with it.

Bethica Das @kitchen_flavours

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Ingredients

1 cuprice
1 tbsp.chana dal (Bengal gram)
1 tbsp.tuvar dal (split pigeon pea)
1 tbsp.urad dal (split black gram)
1/2 tsp.fenugreek seeds
2dry red chilies
1/4 tsp.asafoetida (hing)
to tastesalt
oil to shallow fry

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Steps

1

Soak the rice, dals, fenugreek seeds and the red chilies overnight. Drain and grind along with salt and asafoetida into a batter, of pouring consistency.
2

Heat a non-stick tawa / griddle and smear it with some oil. Drizzle some water over it. After it sizzles and the water evaporates, pour a ladle of the batter.
3

Spread it evenly by rotating with your ladle and fry on both the sides with 1 tsp. of oil. Make similar adai in the same way. Serve hot with chilli-garlic chutney and nalla karam podi / any idli podi.