Crispy Adai Dosai

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Adai is a dosa made of lentils and rice. It is a nutritious dosa and rich in proteins. There are different ways to make Adai. I got this crispy Adai Dosa from my aunt Vidya Athai. The Adai came out tum and crispy. The original recipe uses 2 cups idly rice. I have used a combination of rose matta rice (kerala chemba rice) and idly rice. If rose matta rice is not available, you can use idly rice alone to get the same crispy texture.

Ingredients

  • 1 cup rose matta rice
  • 1 cup idly rice
  • Note: You could also use 2 cups idly rice, instead of using matta rice and idly rice
  • 1 cup whole urad dal (either black or white)
  • 3/4 cup tur dal
  • 1/2 cup chana dal
  • 1/4 cup whole moong or split moong dal
  • Curry leaves – a few
  • Red chillies : 2-3 (For medium spice)
  • Asafetida – a pinch
  • Salt, to taste

Method

  • Soak the urad dal separately. Soak the rice and the other dals separately
  • Give at least 4-5 hours of soaking time. If you use black urad dal, soak for at least 6 hours
  • In a grinder, first grind the urad dal for a few minutes
  • Add the rice, tur dal, chana dal, moong dal and grind to a coarse paste. The consistency of the batter must be a smooth pouring consistency. You can add water as required while grinding and mixing the other ingredients
  • Grind the red chilies and asafetida separately and mix well with the batter
  • Add the curry leaves and mix well with the batter
  • Pour the batter onto a hot tava and make delicious Adai

Enjoy Adai Dosa with chutney, pickle, jaggery, honey or even maple syrup 🙂 I love Adai with maple syrup

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