Adai Dosa - South Indian Breakfast Dish

Adai Dosai
(Lentils Dosai)

Adai Dosa is one of the varieties of South Indian dish Dosa. Its made up of lentils and pulses which are the good providers of protein, vitamins and fiber. And of course, Rice. Onions & Red Chilies add the hotness and aroma to this special dosa. This one goes well with coconut chutney.

Adai Dosa Making

Preparation Time : 15 min

Cooking Time : 10 min

Total : 25 min

Ingredients

This measurement serves six

For Dosa Batter

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.

For Adding to Batter

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.