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
1 Cup Raw Rice
1/2 Cup Bengal Gram split / Kadalebele / Channa Dal
1/2 Cup Black Gram split / Uddinabele /Urad Dal
1/2 Cup Green Gram split / Hesarubele / Moong Dal
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 Hing / 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 and mix well.
Heat a tava (griddle) and grease it generously. Now, pour one ladle full of batter on the tava (griddle) and spread in a concentric circle.
Add a spoon of Oil all over the dosa. Shallow fry on both sides till it becomes golden in color.
Serve hot Adai Dosa with Butter, Pickles, Chutney or Tomato Ketchup.
Adai Dosa is extremely filling as it contains lot of protein.