ADAI DOSA
Adai also known as Adai dosa by the non- natives is a popular lentil crepe from Tamil cuisine. Made with different kinds of lentils, rice and spices these make for a healthy breakfast or meal.
INGREDIENTS
• 3/4 cup rice (idly rice or short grain parboiled rice like sona masuri or ponni)
• 1/4 cup chana dal (split skinned Bengal gram)
• 1/4 cup toor dal (split skinned pigeon peas)
• 2 tbsp moong dal (split skinned green gram)
• 2 tbsp urad dal (split skinned black gram)
• 3/4 to 1 inch ginger
• 4 to 5 red chillies (i use less spicy variety, adjust to taste)
• 3/4 to 1 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• 1/2 tsp salt (adjust to taste)
• Water as required to make batter
• 2 tbsp oil or ghee as needed
• 1 small onion finely chopped
• 2 tbsp coriander leaves finely chopped
DIRECTIONS
Preparation
STEP 1 -
1. Add all the lentils – chana, toor, urad and moong dal to a large bowl. Wash them very well a few times.
2. Next add red chillies to the rice. Pour enough water and soak them for 2 to 4 hours. You can also leave them overnight for 8 hours.
3. Add rice to another large bowl and rinse a few times. You can soak it for 2 to 4 hours to overnight.
Making Adai batter
STEP 2 -
1. When you are ready to grind the batter, drain the water and rinse them well.
2. Add rice and red chillies to a blender jar along with 1/4 cup fresh water blend to a slightly coarse paste or thick batter, has to be thick. Transfer this to a bowl.
3. Add dal, cumin and ginger to the jar. Also 1/4 cup water and blend to a slightly coarse thick batter, adding more water if required.
4. Mix this with the rice batter. The batter has to be thick yet of spreading consistency. Allow to rest for 2 to 4 hours. You can also skip resting.
How to make Adai
1. Heat a pan. Add few drops of oil and smear it all over the pan with a kitchen tissue. Heat the pan well on a medium heat.
2. While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter. Mix everything well. Taste test and adjust salt.
3. If you prefer to make thick Adai, the consistency of the batter must be thick but of spreading consistency.
4. If you prefer thin Adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
5. Regulate the flame to medium. Make sure the pan is hot.
6. Pour one ladle of batter and spread it quickly like a dosa. Spread it 5o thick or thin Adai as per your liking.
7. Add 1/2 tsp oil or ghee across the edges. Cook on a medium heat.
8. When it gets cooked on one side, the edges loosen from the pan slightly. Turn it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
9. To make the next adai be sure to heat the pan well. It should be hot but not smoking hot.
10. Serve Adai dosa with coconut chutney or any other chutney.
NUTRITION FACTS
SERVING SIZE : 1 ADAI DOSA
Amount per serving
Calories 163 calories from fat 27
Fat – 3g
Sodium – 148mg
Potassium – 196mg
Carbohydrates – 25g
Fiber – 5g
Protein – 6g
VitmainA – 25lU
VitaminC – 4mg
Calcium – 23mg
Iron – 1.7mg
