Adai Dosa Recipe | Healthy Protein-Rich Breakfast

Ingredients

• 1 cup parboiled rice (ukda chawal)
• 1/4 cup toovar (arhar) dal
• 1/4 cup chana dal (split Bengal gram)
• 2 tbsp urad dal (safed urad dal)
• 1 tsp roughly chopped ginger (adrak)
• 4 pandi chillies
• 4 black peppercorns (kalimirch)
• 1/2 tsp cumin seeds (jeera)
• 1/4 cup finely chopped onion
• 1/4 tsp asafoetida (hing)
• 1 tbsp chopped curry leaves (kadi patta)
• 2 tbsp grated coconut
• salt (namak) to taste, restricted salt for health
• 4 tsp coconut oil or oil

Steps

1. To make adai dosas, combine the rice, dals, ginger, peppercorns and red chillies in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
2. Blend the mixture in a mixer to a coarse mixture using approx. 1¼ cup of water.
3. Transfer the mixture into a deep bowl, add the onions, grated coconut, curry leaves, cumin seeds, asafoetida and salt. Mix well.
4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
6. Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
7. Turn over and cook on the other side as well.
8. Fold over to make a semi-circle.
9. Repeat with the remaining batter to make 9 more adai dosas.
10. Serve the adai dosa immediately with coconut chutney.