Adai dosa is one of the popular south indian break fast item. It is made with variety of dhals and little rice.We can make this dosa without fermentation.There are varieties of adai dosa. Measurement of dhal varies in different regions.
Some people make it very thick adai some likes thin crispy. My granma used to spread this adai dosa on tawa with hands..It will be thick. We need little more oil to make it crispy.
Aviyal and jaggery goes very well with adai dosa. ..If we are making this adai with butter it will be more tasty.
.Let us learn how to make this adai dosa
Preparationtime.approx 2 hours
- 1 cup idli rice
- 1/2cup thuar dhal
- 1/4 cup urad dhal
- 1/4 cup channa dhal
- 8 redchilles
- a small piece of asofotedia
- curry leaves
- thil oil for making dosa
- salt to taste
soak rice separately for 3 hours
soak all dhals together and redchilles for 1 hour
soak small piece of stone asofotedia in little water ( this stone asofotedia will give more tastes to your adai.or you can use normal asofotedia also.
grind rice and dhals together with chillies coarsely.
Add soaked asofotedia ,salt and curry leaves.
Heat a dosa pan.I used metal dosa pan not nonstick.
Pour little oil. spread this with a tissue. Pour a laddle full of batter on hot dosa pan and spread the batter .Make a round shape.
Pour 1 tbsp oil around adai.when the bottom part is cooked or become red in colour flip it.
Add some more oil. make it crispy.
you can use half idly rice and half raw rice.
For 1 cup rice use 1 cup dhals all together. Dhal quantity can adjust according to your taste.
you can make it thick adai using more oil and make it crispy, or add more water and spread it thin for crispy adai.
you can use green chillies instead of red chillies.
you can add little grated coconut.