Bangalore
Title

Adai Dosa

First of all South Indian crisp Pancake made from using mixed dhal and rice, looks similarly like dosa, with rich aroma of dhal, Adai can be enhance by adding chopped onions and this dish taste good with chutney and sambar. It has a very traditional style of Presentation topping with butter, this dish is most familiar in Tamil Nadu Cuisine.
Mint chutney
Mint Chutney

Preparation Time of Adai Dosa

Soaking time : 3 Hours
Preparation Time : 15 mins
Cooking Time : 30 Mins
Total Time : 45 Mins
Makes 10 dosa
adai dosa
Navratan Korma
Navratan Korma
Masala dosa
Masala Dosa
Mixed Vegetable Sambar
Mixed Vegetable Sambar

Ingredients for Adai Dosa

  • Rice 250 gms
  • urad dhal 100 gms
  • chana dhal 100 gms
  • toor dhal 100 gms
  • red chillies 4 No’s
  • green chillies 2 No’s
  • water 200 ml
  • asafoetida 1/8 tsp
  • refined oil ¼ cup
  • Salt to taste

Preparation of Adai Dosa

  • First mix rice and dals together and soak in water for 3 hours
  • Secondly, in a grinder blend the mixture of rice and dals, with the green and red chillies, add water to the mixture.
  • The mixture should not blend fine, should be little rough and should be of thicker consistency.
  • Mix asafoetida and salt to it.
  • The batter is not require to be ferment, it can made instant.
  • Heat tawa in medium flame, apply oil, so the batter will not get stick to pan
  • Pour 1/3 cup of batter on tawa and spread it, it should be thicker than dosai.
  • Finally cook both upside down till it turns golden brown.
  • Take it out of the pan and serve hot.
  • Finally with Coconut chutney.

Note

  • Adai Dosa is not require to be fermented, it can be used instant, once the batter is ready.
  • It can be enhance by adding chopped onions on to it while cooking.

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Important cooking tips

  • Curry or stew is too salty – Put 1 or 2 peeled potatoes in to the curry and cook for 10 minutes and remove it,  if the salt is still not reduced, you can add cream or milk it will absorb the salty taste.
  • While grinding mint chutney, add little walnut, so the chutney will taste good and will not become watery.
  • How to preserve chutney for longer time – soak an almond overnight, peel it and grind it along with the chutney. It will act as a preservative.
Groundnut Kurma
Groundnut Kurma
Beetroot Palya
Beetroot Palya
Appam
Appam
Coconut Chutney
Coconut Chutney
Chekkalu
Chekkalu
Paruppu Rasam
Paruppu Rasam
Bobbatlu
Bobbatlu
Green chutney
Green Chutney
Mango Coconut Chutney
Mango Coconut Chutney
Kesar Rice
Kesar Rice
Peas Pulao
Peas Pulao