Piping hot dosas with two kinds of chutney and a tall mug of chaya(tea) was all it took for me to get back into my own self,chatting and smiling and eating at the same time.The dosas were crisp and spicy and I couldn't guess what it was made of.Having not tasted adai dosas before,I just couldn't stop myself from having at least 3-4 dosas.I'd thought of asking aunty for the recipe but the cutie doggy named 'pepsi' diverted my interest and then it was time to leave.
I asked many people for the recipe and got so many interesting ones at that.The closest one I think was Sharmi's recipe and I tried it with slight changes.Paired with coconut chutney and tomato thokku,this was one delicious breakfast I didn't mind waking up early for!
Recipe slightly adapted from Sharmi's Passions
Raw Rice - 1/2 cup
Idli Rice - 1/2 cup
Urad dal - 1/8 cup
Toor dal - 1/8 cup
Channa dal - 1/8 cup
Moon dal - 1 tbsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
Hing/asafetida - 1/4 tsp
Small onions - 5-6,peeled
Coriander leaves - 1 tbsp,chopped
Soak the rice,dals and red chillies together for 1-2 hours.
Grind to a smooth paste.Mix in the onions,salt,turmeric and hing and grind again.
Add the coriander leaves.
Making the adai
Heat a dosa tawa and smear some oil.Wipe with a tissue(this ensures the dosas would come out smoothly without sticking to the pan).
Pour one ladelful of adai batter and spread into a thin circle.Drizzle a tsp of oil around the dosa,cover and cook for 10 seconds.
Remove the lid and flip over the dosa and cook for another 15 seconds.
Serve hot with coconut chutney.
- The best combination for this dosa,I am told is Avial.I've also heard suggestions to try it with jaggery.Love the options.
- You can add chopped onions and ginger in place of small onions after the batter is ground.
- The batter does not need fermenting and you can make adais as soon as you grind the batter.The batter can be refrigerated in an airtight container for a day.