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Adai (Mixed Dals Dosa)

What’s Cooking? by P.S. Lakshmi Rao


½ cup toor dal

½ cup urad dal

½ cup chana dal

¼ cup mung dal

¼ cup whole mung

½ cup rice

½ teaspoon methi seeds (fenugreek seeds)

1 ½ cups water for grinding

3 red dry chilies

½ teaspoon whole black pepper

¼ teaspoon cumin seeds

½ teaspoon ajwain seeds (vamu, optional)

1 cup fresh or frozen coconut

2 green chilies

1 inch piece of peeled ginger

1 teaspoon salt or to taste

½ cup chopped fresh coriander leaves (cilantro)

Curry leaves from two stems

¼ teaspoon asafetida (hing)

Oil for the griddle to make adai.

Method: Wash and soak first seven ingredients for two to four hours with six cups water. Wash them again until water is clear. Grind dals and rest of the spices from red chilies to asafetida in two batches using ¾ cup water for each batch. Keep the batter in medium bowl. Add little more water if the batter is too thick to spread.

Heat a large griddle over medium heat.  If a drop of water sizzles on the griddle that means the pan is ready to make adai. Sprinkle half-teaspoon oil on the griddle and wipe with a clean paper towel. Scoop half cup of adai batter with a soup ladle. Spread the batter thin on the hot griddle and pour half teaspoon of oil in the middle and the edges. Turn it over when the adai is light brown at the bottom. Turn it back after thirty seconds. Fold adai and place it on a plate. Repeat with rest of the batter. Since adai is made with many dals, it is a good idea not to use chutney made with dals. Eat with ginger chutney, coconut yogurt chutney or some powders.

Makes six servings.

 Note: Adai can be made thick. Use little more adai batter than thin adai and spread it thick. Make five holes on adai immediately with a chopstick or back of a spoon. Put little oil in the holes and around the edges and fry until light brown.

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