Adai / SouthIndian Lentil Dosa

Adai/ Adai dosa is a healthy, protein rich and filling tiffin variety. I usually make this for breakfast as it is filling. It needs only pre-preparation of soaking lentils and no need much plan.

Adai dosa is usually served with Avial, Jaggery powder, Coconut chutney. You can also a handful of sauted drumstick leaves to the batter ( I have not added here in this recipe). It gives a different taste and healthy too. Some others make this Adai dosa like a thicker uthappam but I prefer thin and crispier one. You can prepare it in any way as you like.

Sometimes for a variation, I skip raw rice and parboiled rice and include millets like Foxtail millet and Bajra millet.

adai

Ingredients:

For grinding:

Chanadhal – 100 gms

Toor dhal  -50 gms

Urad dhal – 30 gms

Raw rice – 50 gms

Parboiled rice – 50 gms

Whole Greengramdhal – 30gms

Red chilli – 3 to 4 nos

Garlic cloves – 10 nos

Asafoetida – 1 tsp

Salt – to taste

Water – 1 cup (approx)

For Tempering:

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Onion – 1

Curry leaves – 1 sprig

Coriander leaves – 2 tbsp (chopped)

Groundnut oil – 1 tsp

Method:

  1. Soak all the dhal and rice listed  under “For grinding” for abou 5 to 6 hrs. That is: Chanadhal, Toor dhal, Urad dhal, Raw rice, Parboiled rice, Whole Greengramdhal.adai-ingredients
  2. Rinse the soaked mixture well and grind it along with red chilli, asafoetida, garlic cloves and required salt with little water into a coarse paste.Keep this aside.
  3. In a kadai, heat oil and let the mustard seeds splutter and add uradhdhal.
  4. Then add the curry leaves, coriander leaves and chopped onion.
  5. Fry this mixture till the onion turns transparent.
  6. Mix in this onion mixture to the ground dhal mixture.
  7. Now the Adai dosa batter is ready. The batter should be in dosa batter consistency. Add water accordingly.
  8. Heat the dosa pan and pour a laddle full of adai dosa batter and spread it like normal dosa.
  9. Smear little oil over dosa and let it cook for a minute in high flame.
  10. Flip and cook on other side.
  11. Tasty adai dosa/ lentil dosa is now ready to be served.

Note:

  • While grinding, you can add half a carrot and grind the adai batter.
  • Grind batter into a coarse paste as it gives a crispier dosa.
  • Split moongdhal can also be used instead of Whole greengram dhal.

 

 

 

Advertisements

6 thoughts on “Adai / SouthIndian Lentil Dosa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s