Every Morning, it’s a strenuous session to plan the first meal of the day, for most women who indulge in cooking for their family…the first thought is …what to I do for a breakfast, lunch and dinner ? Though its been like ages, I always find a easy and pre-cooked assistance with recipes that demand preparations in advance specially the day before. Being a Tamil progeny I am blessed to have know these {Idli,Dosa,Pesarat etc}recipes more the typical guidelined way than their counter parts follow.
Today I made the Adai Dosa for breakfast, which is a favorite with kids.
Make sure Adai is prepared with patience and takes little longer time than Dosa for sure, if you want them to be crispier.
I suggest you do try adding ingredients like grated carrot,ginger, Jeera etc. The variation is not only to remove the singleton taste but also give it a variety !
When I told my Sindhi neighbor about this recipe sometime back, she almost recreated 80% and while I was just being glad I conveyed things in a proper way,she was ecstatic with her new found skill to expedite Tamil recipes.. :)
However,heres how I made it.
INGREDIENTS
Channa dal – 50 gms
Tuvar dal- 50 gms
Udad dal – 50 gms
Raw Rice – 100 gms
Idli bolied Rice – 50 gms
Red Chilli – 2 pieces
Onion - 1 chopped
Curry leaves - 5
Aesofotida – 1/4 tsp
METHOD:
Today I made the Adai Dosa for breakfast, which is a favorite with kids.
Make sure Adai is prepared with patience and takes little longer time than Dosa for sure, if you want them to be crispier.
I suggest you do try adding ingredients like grated carrot,ginger, Jeera etc. The variation is not only to remove the singleton taste but also give it a variety !
When I told my Sindhi neighbor about this recipe sometime back, she almost recreated 80% and while I was just being glad I conveyed things in a proper way,she was ecstatic with her new found skill to expedite Tamil recipes.. :)However,heres how I made it.
INGREDIENTS
Channa dal – 50 gms
Tuvar dal- 50 gms
Udad dal – 50 gms
Raw Rice – 100 gms
Idli bolied Rice – 50 gms
Red Chilli – 2 pieces
Onion - 1 chopped
Curry leaves - 5
Aesofotida – 1/4 tsp
METHOD:
- Soak All ingredients in water overnight ( although 3-4 hours should be sufficient )
- Grind all except the onion and curry leaves in a blender.
- Just before its almost a paste, add the salt and swirl the mixer for 2 seconds to allow the salt to mix well.
- Remove from the Blender/grinder and add finely chopped onions, chopped curry leaves.
- Heat a little oil in a pan and add mustard seeds. Allow them to splutter . Cool and add to the ground paste.
- Its ready to use now , so you can pour the batter carefully on a medium hot tawa or pan.
- In case you are using a roti tawa to make adai, run a half cut onion dipped in oil over the tawa before pouring the batter for first two dosa’s, this will prevent them and further dosa’s to stick to tawa and you can take indulge in an uninterrupted session of perfect Adai .
- Serve with Coconut pudina chutney or sambhar.
