Adai Dosa

# of servings:  4                     Soak Time:  Overnight (or) 4 hrs             
Preparation Time:  10 mins            Cook Time:  20 mins           

Rich in protein, big on taste and easy to make!  Fermenting the batter is not essential and hence can be made with just a little planning (to soak).  Added bonus, can sneak in veggies too! 


Ingredients:

  • Rice - 2 cups
  • Tur daal - 0.5 cup
  • Channa daal - 0.5 cup
  • Green gram daal - 0.5 cup
  • Urad daal - 0.25 cup (optional)
  • Finely chopped onions (or) cauliflower (or) white pumpkin (or) cabbage - 2 cups
  • Green chili paste - 2 tsp
  • Ginger - 1 inch
  • Turmeric root - 1 inch (or) turmeric powder - 1 tsp
  • Ajwain seeds - 2 tsp
  • Salt
  • Sugar - 1 tsp (optional)
  • Chopped coriander (or) dill leaves (or) pineapple sage - 2 fistfuls
  • Fruit salt/baking soda - 0.25 tsp 

Method:

  • Wash and soak all the daal and rice together for 4 hrs (overnight is fine too) 
  • Drain the water and rinse the daals and rice again
  • Add this to a blender jar along with salt, sugar (if using), ginger, turmeric and green chili paste
  • With very little water, coarsely grind the ingredients
  • Add the coriander/dill/sage to the blender jar and pulse it just a couple of times to incorporate them without grinding the leaves smoothly 
  • Finely chop the onions or cauliflower or cabbage or white pumpkin (along with skin)
  • Add them all to the batter along with ajwain seeds
  • Add a little water to make the batter to the required consistency. (Shouldn't be too runny or too chunky)
  • When ready to make the dosas, add the fruit salt/soda in a ladle
  • Add a tbsp of water and mix it with a finger
  • Mix this well into the batter
  • Heat a pan on medium heat and spread a tsp of oil
  • When it is heated, pour a ladle full of batter and spread it evenly
  • Cover and cook for a minute
  • Open the cover, drizzle half a tsp of oil/ghee and cook to the desired level of roasting
  • Serve hot with chutney, ghee, butter or yogurt


Tips and Tricks:

  • A spoon of sugar adds a nice caramelized color to the dosas upon roasting
  • Pulsing the coriander (or any other) leaves in the blender itself gives a finely chopped feel and saves time.  Be sure to not run the blender too much or the batter will turn green
  • Adding fruit salt/soda just when before making the dosas will keep the dosas fluffy and soft
  • Though optional, adding the urad daal makes the dosas softer
  • Adding onions, cauliflower, cabbage or white pumpkin gives body to the dosas and makes them fluffier, nutritious and delicious
  • This batter doesn't need fermenting but can definitely be used the next day if leftover.  The dosas come out softer next day

Pictures: 



Final Outcome:



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