Monday, November 14, 2016

Paruppu Adai Dosai | பருப்பு அடை தோசை | Lentils Pancakes | Dal Dosa

Ingredients :-

 Raw Rice | Pacharisi     1 cup
 Idli Rice  1 cu 
 Channa dal | Kadalai Paruppu    ½ cup 
 Moong dal | Paasi Paruppu ½ cup  
 Urad dal | Ulundhu Paruppu   ¼ cup 
 Toor dal | Thuvaram Paruppu    1 tbsp 
 Onions (finely chopped)    1
 Corianader leaves (finely chopped)    few
 Curry leaves  2 sprigs
 Grated coconut (optional)  ¼ cup
 Asafoetida      ¼ tsp
 Red chillies     12-15
 Ginger  1" piece
 Salt    to taste
 Cumin  1 tsp

1). Combine raw rice and idli rice together.
Wash and soak for 3 hours or more. In a separate container, combine the dals, wash and soak for 3 hours. Grind red chillies, cumin, asafoetida, ginger and salt to a fine paste. Then slowly add rice and grind coarsely. Finally add the dals to coarse batter. Batter should be very coarse and thicker than dosa batter. Keep aside.
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2). Before preparing adai, add finely chopped onions, coriander leaves to the batter. Combine everything together and adjust water if needed.   
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3). Heat dosa pan and spray little oil. Pour one laddle full of batter and spread it in a circular motion to thick and medium size adais. Make small hole in the middle so that adai gets cooked evenly. Drizzle little oil around and let it cook.
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4). When one side is cooked, slowly flip it over to the other side and let the other side cook till golden brown. When both sides are cooked evenly, remove from the pan. Repeat the process with the remaining batter. The batter* stays good for 2-3 days.
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Protein packed adai dosa is ready !! Serve hot with chutney!!   

Notes :-

# You can make adais immediately but let it stand for few hours for better taste.  
# Do not grind the batter to smooth consistency, it should be coarse. Also the consistency should be neither thick or loose. 
# Toppings are optional. You can even use chopped or grated carrots, drumstick leaves.
# Add coconut and onions to needed batter only. Do not store the batter after adding coconut and onions. 
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