Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, adai dosa/mixed lentil dosa. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Adai Dosa/Mixed Lentil Dosa is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Adai Dosa/Mixed Lentil Dosa is something that I have loved my whole life. They are nice and they look fantastic.
Adai recipe - Adai is a healthy, protein rich & nutrient dense Breakfast made of mixed lentils & spices. It is one of the most commonly eaten foods from Tamil cuisine. Adai tastes delicious and is mostly served with a chutney. Adai dosa can be made thick or thin, soft or crisp all to suit your taste.
To get started with this particular recipe, we must first prepare a few components. You can cook adai dosa/mixed lentil dosa using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Adai Dosa/Mixed Lentil Dosa:
- Get 1 cup raw Rice
- Make ready 1/4 cup Bengal Gram or Chana Daal
- Get 1/4 cup Pigeon Pea Lentils or Toor Daal
- Take 1/4 cup Yellow Lentils or Moong Daal
- Take 1/4 cup Whole Green Gram or Sabut Moong
- Make ready 1 tsp Salt
- Take 1 tbsp Ginger minced
- Prepare 1 Onion finely chopped
- Get 1 small bunch Coriander Leaves finely chopped
- Get 2 Sprigs Curry Leaves torn
- Get 3-4 Green Chillies finely chopped
- Take Oil as required for making Dosas
Light, and crispy, filled with classic potato filling,served with some sambar and coconut chutney. This mixed lentils dosa, does not require to be fermented like a traditional dosa batter. Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'. The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation.
Instructions to make Adai Dosa/Mixed Lentil Dosa:
- Soak all the lentils and rice for about 2-3 hours. Grind them all to a flowing consistency batter just like that of a regular dosa batter.
- Leave it aside for an hour. Heat a heavy iron griddle or a non stick dosa pan. Pour a ladleful of the batter onto it. Spread uniformly and smear it with oil on top. Also drizzle oil on the sides too. Make all in the same way.
- Crispy and healthy super dosas are ready for breakfast in no time. There is no need to ferment this batter. But it is highly recommended by me to keep it aside for an hour or two.
- After 2 hours, make your dosas in the regular fashion as we do for a normal fermented one. Serve them hot with onion tomato chutney.
Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'. The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation. The Adais are prepared slightly thicker than the regular dosa and they consume lots of. secondly, traditional adai dosa batter is thick and dosa turns to be a thick pan cake. alternatively you can also make the batter watery like neer dosa finally i would like to highlight my other south indian dosa recipes collection with this post of adai recipe. it includes recipes like, rava dosa, masala dosa. adai recipe Making adai is very easy. rice and lentils are soaked and then ground to a slightly coarse batter. Also unlike making dosa you don't need to ferment the batter.
So that is going to wrap it up for this special food adai dosa/mixed lentil dosa recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
