Sep 23, 2008

Adai- Mixed dal dosa

adai/mixed dal dosa I love adais from the very beginning and my mom used to make it for dinner.It used to taste delicious with butter and jaggery. Though I never learned to make them. After getting married I learnt that it was my hubby's favourite too. So I browsed for the recipe in the net and made for him. It definitely tasted good , but yet was not upto the mark and he said that his cousin made the best adais. So I asked her the next time we met and took some tips from her. Now ,this is a regular thing at my place and of course now he says that mine is the best.hehe:)) Though adais has usually three dals in it, I add all the dals for a different taste and also good on the healthier side.
After coming to singapore, I came to know that aviyal is a good combination with adais. Adai - Aviyal is a very popular in the Indian restaurants here. And yes indeed, the combo is really good.
Rice- 2 cups
Chana dal- 1/2cup
Tuvar dal- 1/2cup
Udid dal- 1/2cup
Mung(green)- 1/2cup
Masur dal- 1/4 cup
Dried red chillies- 4 -5
Asafoetida- a pinch
Salt- to taste
Curry leaves- 4 to 5 leaves cut to small pieces
Clean and soak the rice and dals seperately for around 4 hours. Grind the dals into a coarse paste(it should not be very smooth). Then grind the rice along with red chillies into a smooth paste. Mix the ground dals and rice mixture.Add asafoetida,salt and curry leaves. Mix well.You can make this immediately. The batter should be of dosa batter consistency.
On a dosa tava, pour the batter and spread it. Add oil on the sides. Cook on one side and then turn it and cook on the other side.
Serve hot with aviyal or butter or Jaggery.
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