Adai dosa

Adai Dosa is one of the nutrient rich breakfast recipe. It contains more proteins and iron as we add many dals and other ingredients which will not only make the dish healthy but also a tasty one. Whenever I feel bored of regular dosa, I grind for little ada dosa batter and store it for 2-3 days.

Let us see how to make Ada Dosa. Welcome to my kitchen!!

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Ingredients:

To prepare batter:
To soak:

Raw Rice (Pacharusi) – 1 cup
Idly Rice – 1 cup
Urad dhal (Ulutham parupu) – 1/4 cup
Thoor dhal (Thuvaran Parupu) – 1/4 cup
Gram dhal (Kadala Parupu) – 1/4 cup
Moong dhal (Paasi Parupu) – 2 tbsp

To grind:

Fennel Seeds (Perunjeeragam) – 1 tsp
Red Chilly – 3- 4

To mix with batter:

Turmeric pwd – 1/4 tsp
Hing (Perungayam) – 1/4 tsp
Big Onion – 2 finely chopped
Ginger – 1 inch
Garlic – 4-5
Curry leaves – a handful
salt – as required

To prepare dosa:

Prepared batter
Oil
Dosa Pan

Method:

1. Soak the items under “To Soak” for about 3-4 hours.
2. Grind the soaked ingredients along with the items under “To grind”.
3. Grind to a coarse batter. It should be in dosa batter consistency (Not too thick, not to watery)
4. Add the ingredients under “To mix with batter”, to the ground batter and mix well.
5. Heat the dosa pan.
6. Take a ladle full of batter and pour it in the pan.
7. Spread the batter in circular motion.
8. Drizzle some oil onto the applied ada dosai.
9. Turn dosa to other side if one side cooked.
10. Take out from tawa/pan and serve hot with coconut chutney.

Ada dosa will be good when combined with coconut chutney or coconut thogayal. It can also be taken simply with sugar. Also Ada dosa with aviyal is a to-be-mentioned special combo called ada aviyal. Will post the recipe for ada avial ASAP. 🙂

Coming up next!!! Karimeen Polichadhu (Kerala spl)!!

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Happy cooking   🙂 🙂 🙂