I wanted to make this dish since several months but somehow ended up in making normal dosa or masala dosa . Last weekend i had determined to make adai .
Adai is a type of south dosa made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa.
Best part is you need not ferment batter .you can make adai dosas immediately after grinding.You can add a handful of spinach or methi leaves to increase the nutritional value. This does not need much planning as for dosa.
It is protein packed fulfilling breakfast/dinner.Serve adai with coconut chutney
But i had served it with red bell pepper chutney .
My husband liked this combo very much & we ended up having just masale bhat in lunch.
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| ADAI WITH RED BELL PEPPER CHUTNEY |
Ingredients (makes 10-12 adais)
Raw Rice - 2 cup
Urad Dal - 1/2 cup
Toor Dal (pigeon peas)- 1/4 cup
Channa Dal - 1/4 cup
Moong Dal - 1/4 cup
masoor orange dal - 1/4 cup
Red Chillies - 5
Turmeric powder - pinch
Fennel seeds - 2 tsp
To be added in grinded batter
Hing - a generous pinch
green chillies chopped - 2
Big Onion - 2 medium finely chopped
10-12 curry leaves
Garlic / ginger - 2 tbsp finely chopped
Coriander leaves- 2 tbsp finely chopped
Salt - to taste
Oil - 1 tsp
Method:
1.Soak the rice and dals for atleast 2-3 hours, Keep aside. Grind it together with red chillies and fennel seeds to a coarse paste. Add salt, turmeric powder, hing mix well and set aside.
2.next mix onion, garlic/ginger ,curry leaves and coriander leaves and mix well. Add water to make it to a running consistency slightly thicker than the dosa batter.
3.Heat the dosa tawa , take one laddle full and spread the batter as we do for dosa.
4 sprinkle little oil around egdes and once it gets brown,flip dosa to other side and cook till golden brown.
5. Serve hot with coconut chutney, red bell pepper chutney.
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