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| Adai Dosa |
It is our anniversary today – and we have planned to go out to
dinner, but I had wanted to make something different, something special at
home…so decided I would make dosa the previous evening for dinner along with
sambhar, potato veggie, chutney….hubby loves dosas ( I think he married a south
Indian hoping he would have dosa, idli
everyday, didn’t happen
) …...but as I said special occasion calls for special dosa…and so today it was
the turn of adai dosa…....a mix of various dals (lentils) & rice …..
For a South Indian
idli, dosas are normally a common affair…. at Mom’s place she would make the
regular rice-udad dal dosa, or else neer dosa – which is only rice ( some make
it with coconut & rice ), and she had her own concoctions when she had
leftover batter – she would add rava, or maida or even egg and increase the
quantity so that she had sufficient dough for another breakfast ( that was when
we normally had it ) ….
In my case initially I
would make only the regular dosa – rice-udad dal combo, tried neer dosa a
couple of times without much success…it requires a skill to pour the batter and
turn the skillet to cover the entire pan
and make a paper thin dosa – my mom’s were so amazing that we would generally
coax her to make some for us.
Later I broadened my
scope ( thru net, friends etc..) and tried
few other variations of dosa – one of which is already on my blog –
pesarattu and the other is adai dosa. Am hoping to attempt the neer dosa one
day ( hopefully with more success than my previous attempts, wish me luck
)….nyways thought I should post my adai on the blog, this is one of the
tastiest dosa and sometimes I feel that it can be had on it’s own ( almost )…it
is that good….and here’s how I go about it…..
Oh and before I get
down to the recipe let me tell you that there are many different combinations
and proportions for this recipe – you could try out your combi too….so not too
worry about the exact proportions….if you do not have any one dal, omit it or
use more of the others…
Ingredients:
1 cup regular rice
½ cup idli rice, or you can use boiled rice
½ cup each of tuvar, moong, chana, udad dal ( total 2 cups )
1 tsp fenugreek seeds
2-3 green chillies
A few sprigs of coriander
1 medium onion chopped ( optional )
Method :
1)
Soak both
rice, all dals, fenugreek seeds in sufficient water for 6-8 hrs or overnight.
2)
Chop green chillies roughly…and add to above mixture.
3)
Grind with little water to make a fine batter.
Do not add too much water initially, you can add it later if required to get
dosa batter consistency.
4)
Keep for 6-8 hrs or overnight, the batter will
ferment and rise to twice it’s quantity.
5)
Add salt to taste and chopped coriander and
lightly mix it in.
6)
Take a ladle full of batter and pour onto a
non-stick pan. Keep on high heat for a minute and then reduce the heat, keep
covered, after a minute check if dosa is done on one side, turn the dosa over
and keep for a minute on medium to low heat on the other side.
7) Once done on both sides – take out and serve hot.
8)
If adding onions
- you could either put it in the batter along with coriander or after
pouring the batter onto the pan you could sprinkle the onions on the top.
Enjoy !!!
The dosa was a big hit
– took some over to Mom’s too…she too loved it, made some mini masala utappam
with it the next day ( day of anniversary – so breakfast also was made special
)…..here’s wishing my dearest hubby a very happy anniversary….and a big thank you for
all the wonderful years that we have spent together.
