Adai is a popular dosa variety in south INDIA which is made from a combination of pulses and hence very rich in proteins.
Adai is a very easy to make dosa variety and the speciality
is that there is no need for fermentation.
Ingredients
Boiled Rice (used for making idli/dosa) – 100 grams
Raw Rice – 100 grams
Toor dal – 50 grams
Urad dal – 50 grams
Channa dal – 25 grams
Green gram – 25 grams
Red chillies – 5 nos
Curry leaves
Hing
Gingelly Oil and salt to taste
Method:
- Mix both varieties of rice. Wash and soak for about 4 hours.
- Mix all the dals. Wash and soak for about 4 hours.
- Grind the rice into a fine paste.
- Grind the dals into a coarse paste along with red chillies, curry leaves and hing.
- Mix the rice batter and the dal paste, add salt. The batter should be thicker than the normal dosa batter. Leave it aside for 10-15 minutes.
- Heat a dosa pan and spread the batter. Pour a spoon of gingelly oil.
- Cook on both sides till the adai becomes a slight brown colour.
Serve hot with the chutney of your choice. Adai also tastes
good with jaggery as the side dish or a nice spicy chicken gravy.
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