Adai dosa is one the authentic breakfast dishes that are made in households in south india. However, we do not see it often in restaurants and hence is not a very popular name when someone says south india. If we had anyone visit us for few days, adai dosa would definitely make an appearance on the breakfast table atleast once. As kids, we called this as yellow dosa. It is a very balanced dish as it has three varieties of dal and rice in it. Definitely provides the right amount of proteins and carbohydrates to kickstart your day!
Raw rice: 1 cup
Boiled rice (ukda chawal): 1 cup
Tur dal: 1 cup
Bengal gram: ½ cup
Urad dal: 4 tbsp
Dry red chilly: 3
Garlic: 3 pods (optional)
Ginger: 1 inch
Asafoetida (hing): ½ tsp
Turmeric: ¼ tsp
Curry leaves: 15-20 leaves
Mustard seeds (rai): 1 tsp
Onions: 3 finely chopped
Coconut pieces (: finely chopped
Soak the raw rice, boiled rice, tur dal, Bengal gram and urad dal in water for 5 hours. Wash all the ingredients well before soaking.
Drain the water and grind with dry red chillies, garlic, ginger, hing, curry leaves (10), turmeric and salt. Grind it to a coarse paste.
Heat oil. Add rai and once it starts spluttering add curry leaves, onions and coconut pieces. The finely chopped coconut pieces give the dosa a beautiful crunchy texture.
Mix and add to the batter.
Mix water to the batter. The batter should not be too thick but also not too thin as regular dosa batter.
Grease a pan and add the dosa batter to make a thick pancake kind of layer. Cook over medium flame with oil.
Done! Adai dosa can be served with coconut chutney. In restaurants in south india, they serve it with avial (recipe coming soon :))