Adai dosa
Ingredients
Dosa rice—2 cups
Sona masoori rice—1 cup
Toor dhal (togari bele)—1 cup
Channa dhal (kadale belle)—1 cup
Urad dhal (uddina belle)—1 cup
Red bydagi chillies—4 to 5
Jeera (jeerige)—2 tablespoon
Black pepper corns—1 tablespoon
Curry leaves (karibevu/ kadipatta)—few( 2 tablespoon )
Asafoetida—1 teaspoon
Salt to taste
Method
Mix all the dhals and rice and wash in water.
Soak all the ingredients except asafoetida and salt in enough water overnight or 6 to 7 hours.
Next morning grind everything along with a tablespoon of asafoetida to a smooth batter in batches in mixer grinder .
Mix well adding salt to make sure everything is combined well.
It should be like dosa batter consistency.
Keep aside for 10 minutes
No need to ferment this batter .
Now heat the dosa tava or skillet on medium heat,once it’s hot enough,pour a laddle full of dosa batter in the centre.
Spread the batter in circular motion to make a circle keeping heat to minimum.
Pour a teaspoon of oil over dosa and cover with a lid on medium heat
Once the dosa turns golden brown,remove it from tava.
Serve hot dosa with chutney and butter .
Ingredients
