Adai Video, Adai Dosa by Tarla Dalal

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Adai Video, Adai Dosa. Adai is a crisp, golden dosa made using a batter of rice and mixed dals. It has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well. It is more satiating than regular dosas and makes a great Breakfast . Adai can be enhanced by adding onions or chopped drumstick leaves to the batter.

Recipe Description for Adai Recipe, Adai Dosa, Breakfast

Soaking Time: 2 hours
Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 10 dosas
Show me for dosas

Ingredients

For Adai Dosa
1 cup par-boiled rice (ukda chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1 tsp roughly chopped ginger (adrak)
4 dry red chillies (pandi)
4 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
2 tbsp grated coconut
salt to taste
coconut oil or oil for cooking

For Serving With Adai Dosa
coconut chutney

Method

For adai dosa

To make {span class="bold1"}adai dosas{/span}, combine the rice, dals, ginger, peppercorns and red chillies in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
Blend the mixture in a mixer to a coarse mixture using approx. 1¼ cup of water.
Transfer the mixture into a deep bowl, add the onions, grated coconut, curry leaves, cumin seeds, asafoetida and salt. Mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
Turn over and cook on the other side as well.
Fold over to make a semi-circle.
Repeat with the remaining batter to make 9 more {span class="bold1"}adai dosas{/span}.
Serve the {span class="bold1"}adai dosa{/span} immediately with coconut chutney.