Friday, March 9, 2012
This is a healthier version of dosa as its combination of rice and lentils. It does not need much time for preparation. Now into the recipe..
Idli Rice (boiled rice) – 1 cup
Raw rice – 1 cup
Urad dhal – 2 tsp
Chana dhal – 1 cup
Toor dhal – 1 cup
Green chilli – 3
Red chilli – 3
Asafotedia – 1 tsp
Onion – 2
Grated coconut - handful
Coriander leaves – handful
Curry leaves – handful
Ginger – 1 inch piece
Sesame oil – as needed
Rock Salt – as needed
Wash the lentils (dhal) and rice until the water runs clear and soak them together for 3 hours.
Chop the onion, coriander, few curry leaves into fine pieces.
Grate the coconut and keep it separately.
Grind the soaked dhal and rice coarsely in a mixie with ginger, green chilli, few curry leaves, red chilli and rock salt.
Now add asafotedia, chopped onions, coriander leaves, curry leaves, grated coconut to the grinded adai batter.
Add little water if you find the batter thick.
Heat an iron tava, now pour a ladle of batter on the hot tawa and keep spreading it in circular motion outwards.
Now make a small hole in the middle of the batter and pour one spoon of sesame oil around the adai and in the center.
Wait till its golden brown and cooked. Now flip the adai and cook the other side too.
Serve it hot with idli podi, jaggery, chutney or curd
While adding chopped onions you can add grated carrots, chopped drumstick leaves or both.