Adai Dosa

It’s very simple recipe yet very flavorful. My mom used to make it thick like an appam and she used to grind it coarsely. It pairs well with white chutney and a sweet strong tea or coffee. To make this dish healthier I used more daal and less rice

Ingredients:

Rice – 1/2 cup
Whole Green Mung – 1/2 cup
Channa Daal – 1/2 cup
Toor Daal – 1/2 cup
Onion – 1/2 small
Green Chili – 1, to taste
Cilantro Leaves – ½ a small bunch
Curry Leaves – 1 spring
Asafoetida (Hing) – a pinch or to taste
Salt – to taste
Ginger – 1/2″ piece
Sesame Oil – for making dosa

Method:

Wash and soak the daals, whole mung and rice in water for 3-4 hours or overnight. Drain out the water. In a mixer add the rice, mung and daal. Grind using a little water. To this add all the other ingredients and grind well. The consistency should be that of pancake batter.

Heat a skillet/tava on medium to high heat. With a paper towel oil the tava and pour a ladle full of batter in the center of the tava and spread the batter evenly. Drizzle oil on the Adai and allow it to cook for a couple of minutes. Flip the Adai to the other side. It should be golden brown in color. Cook for another couple of minutes and serve immediately with curry of your choice. I served it with white chutney.

I am sending this to MLLA - 19 started by Susan