Name: Adai - The Multi-Grain Dosa recipe by Sudha Sridhar at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4
Ingredients: Rice - 2 cups; Mixed lentils - - 2 cups {Bengal gram (chana dal), Arhar dal, soya, whole black gram (sabuth urad), whole green gram (sabuth moong), rajma, black chickpea (kale chane)}; Curry leaves - 1 tbsp; Dry red chillies - 3-4; Oil - 1/4 cup; Salt to taste; Water for grinding the batter

ABOUT Adai - The Multi-Grain Dosa RECIPE

Whole grain and multi-grain are the two new buzzwords when it comes to breads. Well here is a traditional Tamilian dish packed with protein power.

Ingredients Serving: 4

Rice - 2 cups
Mixed lentils - - 2 cups {Bengal gram (chana dal), Arhar dal, soya, whole black gram (sabuth urad), whole green gram (sabuth moong), rajma, black chickpea (kale chane)}
Curry leaves - 1 tbsp
Dry red chillies - 3-4
Oil - 1/4 cup
Salt to taste
Water for grinding the batter

Instructions

Wash and soak the rice and mixed lentils together for 2.5 - 3 hours. You can use any combination of lentils I have just suggested a few.
Grind the soaked rice and lentils with red chillies and curry leaves to a coarse batter. Keep it a little thick, thicker than dosa batter.
Add salt, mix and the batter is ready.
Heat a dosa griddle (tawa) and smear a little oil on it. When it is medium hot pour a ladle full of the batter and spread it thick on the tawa.
Make a small hole in the center as soon as you spread the batter.
Pour oil along the edge of the adai and in the hole in center. Since it is a thicker dosa it needs some oil in the center for it to cook well.
Flip it once done on one side. Keep it on the tawa a little longer for it to crisp up.
Serve with dosa chutney powder (gunpowder) or onion-tomato chutney. For those with a sweet tooth try it with jaggery.

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