ISHA RECIPE

Adai Dosa

INGREDIENTS

1 cup rice

1/4 cup chana dal (split, skinned Bengal gram)

1/4 cup tur dal (split, skinned pigeon peas)

2 tablespoons mung dal (split, skinned green gram)

2 tablespoons urad dal (split, skinned black gram)

1/4 teaspoon fenugreek seeds

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon chili powder

1 teaspoon turmeric powder

1–2 green chilies

2 tablespoons chopped fresh ginger

2 tablespoons chopped fresh curry leaves

Salt to taste

4 tablespoons sesame oil‍

METHOD

Preparing the batter:

  • Soak the rice, dal, and fenugreek seeds overnight in water.
  • In the morning, drain the soaked ingredients and grind them into a fine paste using a food processor or blender.
  • Add the cumin seeds, mustard seeds, chili powder, turmeric powder, green chilies, chopped ginger, and chopped curry leaves to a thick batter. If needed, add a little water to blend well and get the right consistency.
  • Add salt to taste and mix again.

Cooking the adai dosa:

  • Heat a tawa or non-stick flat heavy pan on medium heat. Add a few drops of oil and spread them with a silicon brush or kitchen paper.
  • Once the tawa/pan is hot, pour a ladleful of the batter onto it, and spread it evenly.
  • Drizzle 1 teaspoon of oil onto the dosa.
  • Once the bottom is cooked and slightly golden, flip the dosa and cook the other side.
  • When both sides are cooked, remove the dosa from the pan and repeat the process with the remaining batter.
  • Serve hot with coconut chutney and tomato chutney, or any other chutney of your choice.

Tip: To enrich the flavor and texture, add grated coconut, finely chopped vegetables, and fresh coriander leaves into the batter.