Adai Dosa

Add caption

Adai is such a versatile dish that it could be a treat by itself or could be combined with 

sugar or any chutneys.Adai with the crunchy onions and the spices is sure a wonderful 

delight that i love to eat it any time of the day.

Adais could be made instantly(fermentation not required) or it could be kept in the fridge and

used for the next day.I prefer using it the next day.Its a protein rich healthy easy to make food.

What more reasons do i need......here you go.

Sorry folks ,nowadays iam getting lazy taking step by step pictures.I will be in speed soon...

Ingredients:
(Makes 12-15 adais)
To Soak and Grind:
Raw Rice - 1 cup
Idli Rice - 1 cup
Urad Dhal - 1/4 cup
Toor Dhal - 1/4 cup
Channa Dal - 1/4 cup
Moong Dhal - 2 tbsp
Red Chillies - 2
Fennel seeds - 1.5 tsp

Ingredients to add to the batter:
Big Onion - 2 medium sized (finely chopped)
Ginger -1 small bit (chopped)
Green chillie -2 (chopped)
Coconut -2 tbsp grated
Turmeric powder - a generous pinch
Hing - a generous pinch
Coriander leaves- 5 tbsp finely chopped
Salt  - to taste


Oil - 1 tsp


Method:
1.Soak the rice and dhals for atleast 3 hours, Keep aside. Grind it together with red chillies and fennel seeds to a consistancy between  fine and coarse paste. Add salt, turmeric powder, hing mix well and set aside.

2.Add onion, ginger,coconut and coriander leaves and mix well.  Add little water to make it to slightly running consistency (slightly thicker than the dosa batter.)

3.Heat the dosa tawa , take one laddle full and spread the batter as we do for dosa. Drizzle oil and once it is cooked turn to other side and cook till golden brown.

Serve hot with coconut chutney (My husband prefers sugar.It tastes good too)