My MIL makes sure that she cooks almost all our favorite dishes when we meet i.e. either during our India trip or when they visit us here in UK. She makes varities of dosas, idlis, avalakki and ofcourse kurkul tindis :).
During our last trip to India we were expecting our little son. Me being a fan of variety, need range in anything to everything :). At this stage my taste buds were full of life and I wanted attractive and flavorsome dishes. On the other hand I was keen on maintaining a healthy diet as well. This is the time when amma made those delicious and wholesome dosas called Adai Dosa and I quickly noted down the procedure :)!
I like it as it is quite convenient, and you need not have to wait for fermentation. (For me fermentation plays a major role, as the weather here is too cold). You can refrigerate the remaining dough after you have made the dosas.
Adai Dosa is a form of dosa (dosa is something like a pancake) prepared from the combination of dals and rice. Well…maybe you can call it a spicy dosa or green dosa, which is equally high in protein as my earlier 1 i.e. hesarubele payasa.
Here goes the recipe for Adai Dosa.
Makes around 20 – 25 Adai dosas depending on the size.
1Cup Hesarubele/ Moong dal
½ Cup Uddinabele/ Urad dal
3/4Cup Togaribele/ Toor dal
3/4Cup Kadalebele/ Chana dal
Fenugreek seeds – 1tspn
Asafoetida – 1/4tspn
Curry Leaves – 1/4cup
Salt to taste
Ginger – 1inch
Pudina - 1bunch (this is optional)
Cilantro – ½cup
Dried red chilies – 3 or 4
- Soak all the dals, rice and fenugreek seeds together in water for 4-5hours or overnight.
- Drain the water. Grind this with rest of the ingredients leaving oil and salt to make a smooth batter. While blending, add few spoons of water.
- Add salt to the batter and mix. Add water as needed. (Actual consistency of the batter should be slighty thicker than the dosa dough. As this is made thicker and crispier than dosa. But if you want to make it thiner and crispier add more water).
- Use a non-stick flat skillet on a medium-high heat.
- Next pour about 1 cup or large spoon full of batter over center of the skillet and spread uniformly with the back of the spoon. Starting from the center, spiral outwards until it is equally spread.
- When batter starts drying, put 1 teaspoon of oil and spread over gently using a spoon. Wait for few seconds flip the dosa with a spatula, just as you would do a pancake.
- Let the other side of the dosa cook until golden brown in color.
Serving suggestion: Serve the Adai dosa folded with coconut chutney, tomato chutney, or just with some pickle and plain yogurt.
You can also substitue red chillies with green chillies, add cumin seeds…. go on experimenting…. And wait for another healthy recipe from me :)!!
Variations: Recently 1 of my friends ‘S’gave me an idea of making number Dosa for kids so that they get fascinated in eating, so while trying out for kids you can make dosas in the shapes that your kid likes.