Adai Dosa - South Indian Breakfast Dish
Adai Dosai
(Lentils Dosai)
Adai Dosa Making
Split Black Gram (Urad Dal) - 50gm
Toor Dal - 100gm
Moong Dal - 100gms
Split Chana Dal - 150gms
Raw Rice - 150gms
Boiled Rice - 100gms
Soak all the dals & rice with 5 or 6 red chilies for 2 hours. If you have less time, make it to 30 to 45 mins with soaking them in hot water.
I had added only 3 red chilies. Usually I ate lot of spicy food. But, as I had returned from UK just days before, I can't take a lot of spice now. There I used to have a little spiciness in food (When in Rome, go with Romans 😀). I need a little more weeks to get back to our land's platter.
Turmeric Powder - 1/2 tsp
Jeeragam (Cumin) - 2 tsp
Asafoetida - 1/2 tsp
Crystal Rock salt
Red Chilly - 3
Oil (Mix of Gingelly oil/Sesame oil and Coconut oil) for dosa making
Coconut, Desiccated (2 tbsp)
Big Onion (4), cut well
Green Chilly (1), sliced nice (optional)
Curry leaves (2 tsp), cut into small pieces
Recipe
Start grinding the soaked items. Cooking is a patternised work. Here we need some nuances those want some little patience. At first it takes a time, but on course of time, we got used to what we are doing, embracing the process in a quicker way.
First, add a little portion of the soaked ingredients, add the soaked red chilies, turmeric powder, crystal rock salt, asafoetida, Jeeragam (Cumin) and then grind them fine. So that, the jeera and red chilies would be grounded fine.
Mix well the batter.
Enjoy your Adai Dosa!
Coconut chutney is the best combination for this adai dosa
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