Adai DosaRecipe - Tenali Double Horse

Ingredients: 

1 cup par-boiled rice (ukda chawal)
1/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
2 tbsp urad dal (split black lentils)
1 tsp roughly chopped ginger (adrak)
4 red chillies (pandi)
4 black peppercorns (kalimirch)
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/4 tsp asafoetida (hing)
1 tbsp chopped curry leaves (kadi patta)
2 tbsp grated coconut
salt to taste
coconut oil or for cooking

Method 

1. Combine the rice, dals, ginger, red chillies, peppercorns and cumin seeds in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
2. Blend the mixture in a mixer to a coarse mixture using approx. 1 cup of water.
3. Transfer the mixture into a deep bowl, add the onions, asafoetida, curry leaves, grated coconut and salt and mix well.
4. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
5. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
6. Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
7. Turn over and cook on the other side as well.
8. Fold over to make a semi-circle.
9. Repeat with the remaining batter to make 9 more adai dosa.
10. Serve immediately with coconut chutney.

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