Adai dosa

Idli rice - 1 cup, Urad Gram - 1/4 cup, Chana gram - 1/4 cup, Toor Gram - 1/4 cup, Green Moong gram - 1/4 cup, Red dry chilli - 4, Ginger - 1/2 inch, Garlic - 4 cloves, Cumin seeds - 1&1/2 tsp, Pepper corns - 1 tsp, Hing - 1/2 tsp, Salt, Oil or Ghee


Get all the ingredients ready.
 In a large bowl take 1 cup rice, toor gram, chana gram, urad gram, green moong gram, cumin seeds, pepper corns and  red dry chilli. Add enough water and soak for 5 hours.
Drain off the water and transfer to a blender along with ginger, garlic and blend to slightly coarse paste adding water as required.
Do not blend to very smooth batter now very coarse batter.
Transfer the batter into large mixing bowl, add pinch of hing and salt. Then, mix well making sure everything is combined well. Check for thick flowing consistency, add more water if required.
 Pour a ladleful of batter onto a hot tawa and spread gently and pour a oil or ghee over adai. Cook on the medium flame.
Now flip the adai and cook both sides by pressing gently.
Adai dosa is ready to serve with coconut chutney.

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