Adai

INGREDIENTS:

Grind to paste:
Toor dal-1/2 cup
Channa dal-1/2 cup
Urad dal- a little less than 1/2 cup
Rice- 1 cup
Red chillies-6-8
Fennel Seeds-1 tbsp
Green chillies- 1 or 2 depending on size and spice

Season:
Onion-1 small or 1/2 medium-chopped
Mustard seeds-1/4 tsp
Asafoetida-few puffs
Curry leaves-chopped

Garnish:
Mint leaves,Cilantro-chopped fine

PROCEDURE:

1. Soak all the grinding ingredients for about 2 hrs and grind fine.
2.After grinding to a paste,season and mix well and garnish with fresh cilantro and mint leaves .
3.Once the dosa pan is hot,pour and cook on both sides.
4.Serve with sugar,pickle,idly podi or coconut chutney.You can also add a dollop of butter for extra taste.

Optional:
1.You can add equal proportion of moong dal if you prefer your adai to be smoothe. I dont use it though.

Wheat or Godumai Dosa

INGREDIENTS:

Wheat-1 cup

Rice flour-1/2 cup

Yogurt-1 cup

Salt

PROCEDURE:

1. Mix Wheat flour with rice flour and yogurt and water until it reaches a normal dosa batter consistency and pour on dosa pan.

2.Serve hot with onion chutney or tomato chutney.

Rava Dosai

INGREDIENTS:

Rava-1 cup

Maida/Wheat-1/4 cup

Rice Flour-1/2 cup

Onions-1/2 of a medium,Chopped

Green chillies-2 chopped

Ginger-1/4 inch-chopped

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Asafoetida-few puffs

Salt-As per taste

Curry leaves-Optional

Buttermillk or Yogurt-1 cup.

PROCEDURE:

 

1. Mix Rava, maida/wheat and rice flour with salt and buttermilk/yogurt and some water until its really watery enough to pour into a thin dosa.

2.In a separate pan, saute onions, green chillies,ginger with cumin seeds,pepper corns, asafoetida and curry leaves and mix with the batter.

3.Pour in dosa pan and serve hot with chutney or Sambar.