Call it by whatever name, adai dose is one tasty and nutritious breakfasts and easy to make. It doesn’t need to be fermented unlike other dosas. Strangely enough I used to dislike this while growing up. It is now a regular feature in my breakfast repertoire!
Ingredients : Serves 4-5
3/4 cup Toor dal
1 and 1/4 cup rice
1 handful of urad dal
1 handful of chana dal
1/4″ piece of ginger
Pinch of asafoetida/hing
1 cup chopped coriander/cilantro
4-5 dry red chillies
Salt to taste
Wash all the grains thoroughly and let them soak in water for about 3-4 hours. Grind this mixture into smooth batter along with the ginger, red chillies and asafoetida. Let the batter sit for around 4-5 hours or overnight. This doesn’t ferment unlike the regular dosa batter.
Add salt and coriander just before making the dosas and mix well. The consistency of the batter is the same as dosa batter or it should be dropping consistency.
Heat a gridle and pour about 1 and half ladles of the batter and spread it evenly. Spray oil around the edges. Cover and cook for a minute. Flip the dosa and cook on the other side.
Serve dosas with chutney or chutney power and ghee!