Perfect traditional Adai dosai.
To grind:
Idly rice / any rice - 1cupRaw rice (Basmati) - 1 cup
Thoor dhal - 1/4 cup
Channa dhal - 1/2 cup
Thoor dhal - 1/4 cup
Channa dhal - 1/2 cup
Moong Dal - 1/2 cup
urid dhal - 2 tbsp
Ginger - 2 inch
Dry red chilli - 5
Asafoetida - 1/4 tsp
Turmeric powder - 1 tsp
urid dhal - 2 tbsp
Ginger - 2 inch
Dry red chilli - 5
Asafoetida - 1/4 tsp
Turmeric powder - 1 tsp
Cumin - 1 tsp
Salt - 2 tsp
Salt - 2 tsp
To temper:
Oil - 2 tbspMustard - 1tsp
urid dhal - 1 tsp
onion - 2 cup
urid dhal - 1 tsp
onion - 2 cup
Green chili - 2
cilantro - a handful
curry leaf - 1 sprig
Method:
Wash and soak the rice , thoor dhal, channa dhal, urid dhal for 3 hours.
I soaked it by afternoon and made it for dinner.
Because while making adai , the dhals should not ferment. Moreover do not use fermented left over batter.
Grind soaked items along with Red chilli, ginger, asafoetida, turmeric, cumin and salt like coarse dosa batter .
cilantro - a handful
curry leaf - 1 sprig
Method:
Wash and soak the rice , thoor dhal, channa dhal, urid dhal for 3 hours.
I soaked it by afternoon and made it for dinner.
Because while making adai , the dhals should not ferment. Moreover do not use fermented left over batter.
Grind soaked items along with Red chilli, ginger, asafoetida, turmeric, cumin and salt like coarse dosa batter .
Tempering the batter :
Heat a pan with oil and add mustard, as it crackles, add urid dhal.
When urid dal starts to get red in color, then add the chopped onion , cilantro, curry leaves and fry till the onion becomes transparent.
Then add this tempering to adai dosa batter.
Heat a dosa pan and coat it with a little sesame oil.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Like wise make as many as required.
Adai dosai is ready!
Do not prepare it in batches before serving. Because cold adai does not taste great.
So start making adai , as soon as anyone sits in front of the dinner plate.
Note:
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.
Heat a pan with oil and add mustard, as it crackles, add urid dhal.
When urid dal starts to get red in color, then add the chopped onion , cilantro, curry leaves and fry till the onion becomes transparent.
Then add this tempering to adai dosa batter.
Heat a dosa pan and coat it with a little sesame oil.
(Thick traditional dosa tawas make crispy adais than the non stick tawas)
Then pour a ladle of batter and make thick dosas.
Make a hole in the center of the adai and add 1 tsp sesame oil or ghee around the adai and in the center hole.
Flip it. Wait to get adai cooked on both sides (almost 1 - 2 minute each side at medium heat).Like wise make as many as required.
Adai dosai is ready!
Serving suggestions:
Serve adai hot with coconut chutney or aviyal or onion chutney.Do not prepare it in batches before serving. Because cold adai does not taste great.
So start making adai , as soon as anyone sits in front of the dinner plate.
Note:
The taste will be enhanced if we add a handful of drumstick leaves to the batter before making adai.
