Dosa variety
Ingredients
1 cup tuvar dal, chenna dal, urad dal
2 cups boiled rice or rice
Red chillies 5 or 6 or 6 green chillies
Ginger
Chopped curry leaves 1/4tsp
Asafoetida powder 1 tsp
Coconut grated (optional)
Salt to taste
Cilantro chopped
Oil for pan frying
Get Cooking!
1. Soak the dals & rice together for about 2 hours.
2. Drain and grind coarsely with the chillies, salt, cilantro, ginger, curry leaves, asafetida, coconut into a batter to make a dropping consistency.
3. Proceed to make like dosas—heat tawa or griddle, pour a little oil then some batter and spread out into a circle.
4. Make a small hole or a couple in the middle of the adai. Pour a little oil all around and a little bit in the holes. Cook on medium heat.
5. Once the bottom side is browned up (will come off clean once done), flip it over, cook until that is brown.
6. Serve with coconut chutney or milagai podi and sambhar.
Tips
Can enhance this by adding chopped onions to the batter. Some add peas or cubed, peeled potatoes in which case the adai will be thicker.
I once replaced the rice with cracked wheat, cut some tomatoes, onions and made the batter…the adai came out pretty good.
3 Comments
October 8, 2006 at 1:00 am
Apar,
You are one incredibly talented woman da. Just looking at the recipes and pics makes my mouth water. Keep up the good work. I must have fowarded the link to your website to everyone I know!
Laksh
August 6, 2008 at 7:42 am
[...] Adai Batter [...]
September 25, 2008 at 5:19 pm
[...] semia. 4. Add in some salt, chilli powder and mix well to get the a thick batter (like that of adai for eg.,) 5. Pour the batter onto the tawa and cook it up like adai with some oil. 6. Serve warm [...]
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