Adai Dosa

Spicy pancakes prepared using a mixture of different lentils.  A very popular breakfast dish in Tamil Nadu.

Cuisine: Tamil Nadu

Time Required: 30 Minutes + Soaking Time + Fermenting Time
Makes: 10

Adai Dosa

1 Cup Raw Rice
1/2 Cup Bengal Gram split
1/2 Cup Black Gram split
1/2 Cup Green Gram split
8 – 10 Red Chilies
4 – 6 Green Chilies
1 large Onions, Chopped finely
1 tbsp Coriander leaves or Dill or Mint leaves, Chopped
A pinch of Asafoetida
Half fresh Coconut, Grated
Oil for Shallow frying
Salt to taste

Soak the lentils and Rice for 5 hours. Grind the lentils, Rice, Green Chilies, Red Chilies, Salt and Asafoetida to a smooth batter. Mix well, cover and keep overnight in a cool place to ferment.

Before making Adai Dosa, add Onions, Coconut and Coriander leaves or Dill or Mint. Heat a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and shallow fry on both sides till it becomes golden in color.

Serve hot Adai Dosa with Butter, Pickles, Chutney or Tomato Ketchup.