Adai Dosa Recipe – Indian Lentil Crepes
Servings 4 -5
Ingredients
- Idli rice - 1 cup
- Toovar Dal - 1 cup
- Urad Dal + Moong dal + Chana Dal + Soyabean - 1 cup
- Whole red chilli - 10-12 or as per the taste
- Onion - 2 big finely chopped
- Coriander leaves - 4-5 tbsp finely chopped
- Curry leaves - 2 sprigs finely chopped
- Asafotida/ hing - a generous pinch
- Cumin Seeds - 1.5 tsp
- Ginger - 2.5 tbsp
- Salt - to taste
- Oil - for cooking
Instructions
- Soak the rice, dhals and red chilli for atleast 2-3 hours, and set aside.
- Drain water from the mixture.
- Blend the rice, dhals, red chilli, ginger and cumin seeds togeather in a mixer to a coarse paste by adding little water.Set aside.
- Add onion, coriander leaves, curry leaves, salt and hing and mix well.
- The batter should be thicker than idli dosa batter. So you can adjust water as needed.
- Heat the dosa tawa or normal tawa/griddle, take one laddle full and spread the batter like we do for dosa.
- Drizzle little oil and once it is cooked turn to other side and cook until golden brown.
- Serve hot and enjoy along with a cup of tea.
- This can be served along with coconut chutney, tomato sauce, curd, pickle etc...
Notes
Ensure that you grind the mixture coarsely.
Do not grind it to a smooth paste.
While grinding you can also add some garlic.
You can refrigerate the leftover batter as it can stay good for 2-3 days if onions are not added to it.
