HAI, I am showing you the famous recipe from the state of TAMIL NADU.
HERE IS ADAI DOSA FROM TAMIL NADU (MADRAS).
This is the MULTI-DAL DOSA CALLED AS ADAI DOSA. This is PROTEIN RICH DOSA and is perfect for morning breakfast.
This Dosa is very tasty, crispy, nutritious, and stomach-filling. It is also spicy as we add pepper, cumin, red chilies, etc. Doesn’t need any chutney, can be served hot with a dash of butter. Let us see what all we need.
INGREDIENTS FOR ADAI DOSA
Table of Contents
- Tuar dal-1/2 cup.
- Chana dal-1/2 cup
- Urad dal-1/2 cup
- Green gram dal-1/2 cup
- Raw Rice(dosa rice)-2 cups
- Beaten rice(poha)-1/2 cup
- Fenugreek (methi) seeds-1 tablespoon
- Fresh coconut-1 cup
- Red chilies-6-8 in numbers
- Curry leaves-20-25
- Ginger-1-inch piece grated. (optional)
- Black peppercorns -1 teaspoon
- Cumin seeds(jeera)-1 teaspoon
- Salt -(1.5 teaspoon) or according to taste
- Water- to wash, soak, and for grinding
- Oil- to make Dosa
- Clean, wash (2-3 times), and soak all the Dals and Rice together for 5-6 hours, in plenty of water.
PREPARATIONS TO BE DONE for ADAI DOSA
- Wash and soak Beaten rice. Methi seeds and red chilies separately for 5-6 hours.
- Grate fresh coconut and keep it ready. (to be added at the last while making Dosa).
- Black pepper and jeera can either be soaked with the dals or can be coarsely ground and added at the last while making Dosa.
- Wash and chop the curry leaves into small pieces.
GRINDING TO MAKE BATTER FOR MAKING ADAI DOSA
- After 6 hours of soaking, once more wash all and strain the excess water from it.
- Now grind it in a mixer grinder or food processor to a thick batter (coarse) NOT FINE GRINDING
- While grinding add soaked Red chilies, poha, and salt.
- Now keep it overnight, covered in a warm place.
- The next day batter is ready for making Dosa.
- Before making Dosa add fresh coconut gratings, ginger gratings, and Curry leaves finely chopped.
- Mix all nicely and if needed add little water to have a spreading consistency.
METHOD OF MAKING ADAI DOSA
- Heat a Dosa pan on a medium flame on the stove.
- When hot enough apply oil with a brush, sprinkle some water, and put 1- 1.5 big spoons of batter in the center of the pan.
- Spread evenly in a circular motion.
- Put some oil on the Dosa and keep covered reducing the flame to low. when done Flip once and sprinkle oil.
After a minute, check, if done remove with a wooden or a steel spatula. Fold in half, Dosa is ready.
SERVE HOT THIS NUTRITIOUS ADAI DOSA.
WITH GROUNDNUT CHUTNEY
NOTE;
- Do not make the batter very thin. The dosa should also be a little thick and roasted on a low flame so that one side of the Dosa is crispy.
- One side roasting is enough.
SERVE HOT FROM PAN TO PLATE WITH A DASH OF BUTTER OR GHEE AND CHUTNEY
YOU CAN SEE THE RECIPE FOR COCONUT CHUTNEY IN MY UPCOMING POST
One more healthy dosa in the following link.
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