Monday, June 26, 2017

ADAI / RICE AND MIXED LENTILS DOSA



This is one of the dosa varieties made with rice and mixed lentils. In addition to these some spices like pepper corns, dried red chillies, cumin seeds, asafoetida, fresh ginger and curry leaves are added while grinding the batter. These make the adai very flavourful. You can make them plain or with the addition of finely chopped onions to the ground batter. It is usually served for breakfast with chutney and avial. I prefer eating it for lunch as it is quite filling and heavy.


Ingredients:
Rice ..................... 1 cup
Urad dal ............. 1/8 cup
Toor dal ............  1/8 cup
Moong dal ........ 1/8 cup
Chana dal .......... 1/8 cup
Ginger ............ 1 tsp (grated)
Curry leaves .... 1 sprig
Fenugreek seeds .. 1/4 tsp
Pepper corns .... 8
Dry red chillies .. 1 or 2 (optional)
Cumin seeds ....... 1/4 tsp
Asafoetida ......... 2  pinches
Turmeric powder ... 1/8 tsp
Salt ........................ to taste
Finely chopped onions ... Optional (for adding to the batter)
You may also add some greens if you like.
Oil or ghee .... to make dosas.


Method:
1. Soak all the ingredients (except asafoetida, turmeric and salt) for 6-7 hours.
2. Wash them and grind to make a batter of pouring consistency.
3. Add salt, asafoetida and turmeric powder. Let the batter ferment for 5-6 hours. It takes more time in winter.
4. Heat a griddle and pour some batter with the help of a ladle and spread the adai.
5. Spoon a little oil or ghee to make them crisp.
6. If you are adding greens or chopped onion you can add to the batter before making them.



Check out the Avial recipe - HERE
Check out the Chutney Recipe - HERE

2 comments:

  1. I love this multi grain dosa... a nice hot breakfast treat.

    ReplyDelete

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