Adai Recipe (Adai Dosa)
Servings: 4
Prep Time: 10 mins (plus soaking)
Cook Time: 15 minutes
substances:
½ cup toor dal (break up pigeon peas)
¼ cup chana dal (split bengal gram)
¼ cup urad dal (cut up black gram)
2 tablespoons moong dal (split yellow gram)
½ cup uncooked rice or parboiled rice
2 dried purple chilies (regulate to taste)
1 small onion (finely chopped)
2 inexperienced chilies (finely chopped)
1-inch ginger (grated)
a few curry leaves (chopped)
2 tablespoons coriander leaves (chopped)
Salt to flavor
Oil for cooking
Commands:
1. Soak lentils and rice:
Wash and soak toor dal, chana dal, urad dal, moong dal, and rice together for 3–four hours.
2. Grind batter:
Drain water and grind the soaked elements along with dried crimson chilies into a rough batter, adding water as needed. The batter must be thick but spreadable.
3. Upload veggies and seasoning:
Transfer the batter to a bowl. Add chopped onions, green chilies, ginger, curry leaves, coriander leaves, and salt. Mix well.
4. Heat pan:
Heat a non-stick pan or tawa on medium warmth.
5. Cook adai:
Pour a ladleful of batter at the pan and spread it thickly like a pancake. Drizzle oil round the edges.
6. Prepare dinner both facets:
Cook dinner for 3–four mins till the bottom turns golden and crisp. Turn and cook dinner the opposite facet for two mins.
7. Serve hot:
Serve adai hot with avial, chutney, or jaggery and butter.
Health advantages:
Adai is wealthy in protein and fiber from mixed lentils and rice, assisting digestion and preserving you complete longer. It’s gluten-loose and full of critical vitamins, making it a wholesome breakfast or snack.
Enjoy your tasty, nutritious Adai dosa!
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