Adai Dosai Recipe | How to make Adai | Protein Dosai | Lentil Crepes

Wednesday, September 25, 2013

Adai Dosai Recipe | How to make Adai | Protein Dosai | Lentil Crepes

My aachi makes excellent adai and I love to eat it even on a daily basis. The adai is highly rich in protein since we are adding a mix of dals into it. We usually have it with coconut chutney or sugar. Once I tried adai aviyal in Sangeetha hotel along with my colleagues and it was so delicious. From that day, I started having this combo at home whenever I make aviyal. Even Jany and Happy started to like this heavenly protein-rich dosa.

Ingredients:

To Grind:

Raw Rice - 1 Cup

Channa Dal - 1/4 Cup

Toor(Tuvar) Dal - 1/4 Cup

Moong Dal - 2 tblsp

Urad Dal - 2 tblsp

Dry Red Chillies - 4

Ginger - 1 inch piece

Garlic - 2 cloves(optional)

Cumin Seeds - 1/4 tsp

Fennel Seeds - 1/4 tsp

To Mix:

Big Onion - 1 (Big sized, finely chopped)

Curry leaves - few (finely chopped)

Coriander leaves - few (finely chopped)

Asafoetida - a generous pinch

Salt - as required

While Making Adai:

Sesame Oil/Ghee - as required

Method:

1. Soak the dals and rice separately for 3 to 4 hours. In a mixie jar, add the dry red chillies, fennel seeds, cumin seeds, ginger and garlic. Pulse/crush it roughly. Then add the drained rice and grind it once.

2. Along with this add the dals and grind it coarsely. It should not be smooth like our Idli/dosa batter. Then add the chopped onions, curry leaves, coriander leaves, asafoetida and required salt. Mix it with a ladle until everything combines well and add water if required. The consistency of the batter should be little thicker than our dosa batter.

3. Heat the dosa tawa. Take a ladle full of batter and spread it like we do for dosa. Drizzle some oil/ghee on top of the dosa. Allow it to cook, until the bottom turns golden brown. Flip and cook the other side as well.

The crispy and yummy adai can be served hot with Aviyal and coconut chutney. This time I served it with tiffin sambar and kara chutney.

Points to remember:

Grind the batter coarsely and fermentation is not required for this batter. However, I grind it in the evening and allow it to rest for an hour before making the adai. The remaining batter can be refrigerated for next day use.
Instead of completely adding the raw rice, you can add 1/2 cup raw rice and 1/2 cup idli rice in this recipe.
Along with this batter, you can add drumstick leaves to make it more healthy.
Since we are adding a lot of dals, add sufficient ginger and asafoetida for better digestion.
Normally, adai is made thick with a little hole in the middle. If you want to spread it thin like our regular dosa then you can make the batter little watery and sprinkle the chopped onions above it.

Warm Regards,
Happy's Cook - Divya