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ADAI / RICE AND MIXED LENTILS DOSA

Jan-01-2018
Shobha Keshwani
480 minutes
Prep Time
20 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT ADAI / RICE AND MIXED LENTILS DOSA RECIPE

This is one of the dosa varieties made with rice and mixed lentils. In addition to these some spices like pepper corns, dried red chillies, cumin seeds, asafoetida, fresh ginger and curry leaves are added while grinding the batter. These make the adai very flavourful. You can make them plain or with the addition of finely chopped onions to the ground batter. It is usually served for breakfast with chutney and avial. I prefer eating it for lunch as it is quite filling and heavy.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Roasting
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 8

  1. rice ..................... 1 cup
  2. Urad dal ............. 1/8 cup
  3. Toor dal ............ 1/8 cup
  4. Moong dal ........ 1/8 cup
  5. Chana dal .......... 1/8 cup
  6. ginger ............ 1 tsp (grated)
  7. Curry leaves .... 1 sprig
  8. Fenugreek seeds .. 1/4 tsp
  9. pepper corns .... 8
  10. Dry red chillies .. 1 or 2 (optional)
  11. cumin seeds ....... 1/4 tsp
  12. asafoetida ......... 2 pinches
  13. turmeric powder ... 1/8 tsp
  14. salt ........................ to taste
  15. Finely chopped onions ... Optional (for adding to the batter)
  16. Oil or ghee .... to make dosas.

Instructions

  1. Soak all the ingredients (except asafoetida, turmeric and salt) for 6-7 hours.
  2. Wash them and grind to make a batter of pouring consistency.
  3. Add salt, asafoetida and turmeric powder. Let the batter ferment for 5-6 hours. It takes more time in winter
  4. Heat a griddle and pour some batter with the help of a ladle and spread the adai.
  5. Spoon a little oil or ghee to make them crisp. Serve with chutney or avial.

Reviews (1)  

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Mani Kaur
Jan-05-2018
Mani Kaur   Jan-05-2018

Yummilicious!!!

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