Tuesday, September 3, 2013

Adai dosa


Ingredients (makes 20 - 25 adai dosa)


Raw rice - 2 cups (1 cup size = 150 ml)
idly rice - 2 cups 
gram dal (channa dal / kadalai parupu) - 1 cup
urad dal - 1 fist full
moong dal - 1 fist full
toor dal - 1/2 cup
onion - (chopped) 1 cup
coconut - ( grated or small thin pieces ) 1 fist full
carrot - (grated or small thin pieces ) 1 fist full
salt - as needed
red chili - 15 - 20 nos
asafoetida - 1/4 tsp
curry leaves - few
sesame oil - as needed
drumstick leaves - 1 fist full 

Method:


  • Soak raw rice and idly rice together for 3 hours
  • Also soak all other dals (moong, urad, gram and toor) together for 3 hours
  • grind rice first either in mixie or grinder. It don't have to be a smooth paste. You can grind to a little coarse paste
  • transfer it to a vessel. Grind all the soaked dals with red chili.
  • mix grounded dals with rice paste. 
  • Add salt, 1/4 tsp of asafoetida and enough water to get a batter thicker than normal idly batter. 
  • Before making dosa, take required amount of batter in a separate vessel (I took batter for making 6 - 7 adai dosa) and added the chopped onion, grated coconut, drumstick leaves and carrot. (I don't have drumstick leaves, so I haven't added)
  • Sliced coconut and carrot tastes better than grated ones
  • add chopped curry leaves as well. (no curry leaves at home so I didn't add)
  • heat dosa tawa and spread one ladle of batter
     
  • drizzle some oil over and around dosa. 
  • let it cook for sometime, flip to other side and let it cook till u get golden brown spots
     
  • Serve hot with your choice of chutney (Peanut Chutney) or aviyal


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