This is my father-in-law's favorite recipe. Usually he does not prefer coconut in his food but when it comes to adai he relishes with all the ingredients without any fuss. This is a mouth watering and delicious adai. For kids, make kara dosai, as it is thin and crispier.
Ingredients:
1/2 cup of parboiled rice
1/2 cup of raw rice
1/2 cup of toor dhal
1/2 cup of channa dhal (Bengal gram dhal)
3 red chillies
1 inch of ginger
3 cloves of crushed garlic
2 tbsp of grated coconut
oil as required
salt as required
Seasoning:
1 tsp of cumin seeds
2 green chillies finely chopped
2 sprig of curry leaves
pinch of asafoetida
1 tsp of oil
Preparation:
1.Soak the rice and dhals separately for 2 hours and grind them with red chillies and ginger in to a coarse paste. Do not add water and mix well with salt, coconut and garlic.
2.Ferment for 1 hour and heat oil in the pan and add the seasoning to the batter.
3.In the tawa, add 1/2 tsp of oil. Keep in lower flame and press the batter with fingers on the pan. Add 2 tsp of oil around the edges. The consistency is thick.
4.Allow it to cook and when the adai turns golden brown, turn to other side and add 1 tsp of oil and cook for 3 more minutes.
5.When added some water to dosai batter consistency, kara dosai can be made by pouring one ladle of batter on the heated pan making a thin circular shape. Serve with coconut chutney/ Idly milagai podi.
Ingredients:
1/2 cup of parboiled rice
1/2 cup of raw rice
1/2 cup of toor dhal
1/2 cup of channa dhal (Bengal gram dhal)
3 red chillies
1 inch of ginger
3 cloves of crushed garlic
2 tbsp of grated coconut
oil as required
salt as required Seasoning:
1 tsp of cumin seeds
2 green chillies finely chopped
2 sprig of curry leaves
pinch of asafoetida
1 tsp of oil
Preparation:
1.Soak the rice and dhals separately for 2 hours and grind them with red chillies and ginger in to a coarse paste. Do not add water and mix well with salt, coconut and garlic.
2.Ferment for 1 hour and heat oil in the pan and add the seasoning to the batter.
3.In the tawa, add 1/2 tsp of oil. Keep in lower flame and press the batter with fingers on the pan. Add 2 tsp of oil around the edges. The consistency is thick.
4.Allow it to cook and when the adai turns golden brown, turn to other side and add 1 tsp of oil and cook for 3 more minutes.
5.When added some water to dosai batter consistency, kara dosai can be made by pouring one ladle of batter on the heated pan making a thin circular shape. Serve with coconut chutney/ Idly milagai podi.
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