Adai Dosa



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.