Adai / Multi Lentil Dosa

Adai / Multi Lentil Dosa

           Adai is a dosa like recipe with origins in Tamil Nadu but is made with variations across the South Indian states. And even in Tamil Nadu, every household would have its own variation of Adai.

          Another highlight of Adai is that unlike most dosa batters this batter is not fermented. This makes it great for people who are allergic to fermented foods and also those who follow a gluten free diet.

        But the number one reason you must be making adai is for its taste quotient. Filled with nutrients, it also is a very healthy breakfast, brunch or dinner option. You could also put in vegetables inside the batter, making it more healthy. Think, greens, grated carrots or beets or pumpkin.

           I often make mini adais with ghee or sesame oil and sprinkle it with my dry chutney powder for my son's snack box.And for those of you who are in market for a new mixer grinder, you must check out the features of Preethi Zodiac.

         I serve adai with fresh coconut chutney or sesame seed chutney or dry chutney powder and jaggery. Drops of sesame oil mixed with dry chutney powder is also a great combination. Ending my last bite with a little jaggery tucked into the folds of a piece of adai is not just a sweet ending but an explosion of flavours to relish. Hope you will savour this as much as I do.

Ingredients:

• 1 cup (200 gm) raw rice
• ½ cup (100 gm) moong dal
• ½ cup (100 gm) urad dal
• ½ cup (100 gm) channa dal
• 2 dry red chilies
• ¾ tsp yellow asafetida or  ½ tsp brown asafetida powder
• 1 ½ tsp salt
• water to grind

Method:

1. Wash and soak the rice, the dals and the red chili for 4 to 6 hours or overnight.
2. After the rice and lentils are soaked, drain the water. Place half the portion of the soaked ingredients, add a little water (start with ½ to 3/4th cup and add more if required to get a cake like batter) and grind until smooth. Repeat for the remaining ingredients.
3. Add asafetida and salt and mix well.
4. Heat a tava or griddle and once it is hot, turn down the heat and smear it with some oil using a cut portion of raw potato or tomato. This ensures that the dosa does not stick to the pan.
5. Pour a ladle of batter in the centre of the griddle and spread it quickly into a thin large circle.
6. Pour a tsp of oil around the edges and cook on medium heat until the dosa is crisp and golden. Once the dosa is cooked, flip over and cook for about a minute more.
7. Fold and serve with coconut chutney or any other chutney of your choice.

                                                                                                                                             Enjoyfood!