ADAI (DAL DOSA)

INGREDIENTS

· Raw rice 2 cups
· Redgram 1 cup
· Bengal gram ½ cup
· Urid dal ¼ cup
· Chenna 10 to 15
· Red chilli 10
· Green chilli 2
· Hing Pinch
· Salt to taste
· Finely chopped onion, grated carrot,beet

root, potato cabbage 1 cup
· Curry leaves little

PREPARATION

· Wash and soak the rice and the dals for about 4 hours.

· Drain and grind the rice and dal to a coarse batter.

· Add and grind the green chillies, curry leaves with red chillies and salt in last round of

grinding.

· Rest the batter for about an hour..

· Mix the grated vegetables to this batter and mix well. Check for salt and keep aside.

· Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick

circular shape. Make a few holes in the center. Pour oil on the sides and in the center and

cook over low heat.

· Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color.

. It goes well with any varieties of chutney particularly with AVIAL jaggery and butter will make this so yummy.

Usually i ll use all dals except chenna and ll add vegetables like carrot, onion, potatoes but not beet root as it change in to red color. But my sister in law Vidhya gave me the tips to add chenna dal and grated beet root. It ll add more taste and colourful too. Now i never forget to add the both to my adai. Thanks to vidhya.