Adai Dosa

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Adai Dosa comes from the morning menu of southern India. I got this recipe from my Tamilian friend who shared her traditional way of making soft and yummy Adai Dosa.

 
Nutritional Value
The recipe is a mix of rice and lots of pulses which includes lots of protein with carbs. This recipe makes around 12 dosa's.

Calories- 100k cal ( per piece)
Protein- 15 g approx
Carb- 12 g approx

Ingredients

1 cup- Dosa rice
1 cup- Normal rice
1/4 cup- ToorDal
1/4 cup- Chana Dal
1/4 cup- Moong Dal
1/4 cup-  Urad Dal
1/2 cup - Grated  fresh coconut
 5 - Red Chilies (soaked in water and mad into paste)
Salt to taste
Few curry leaves
Few Coriander leaves

Method
Soak the rice and all pulses overnight  grind them in regular Dosa batter and keep it for outside for fermentation for 3 to 4 hours.

This recipe doesn't need the tradition fermentation as the pulses doesn't need that strong fermentation.

Before cooking mix the chopped curry leaves , coriander leaves , red chili paste, salt and grated coconut to it.

Take a non stick heavy bottom pan heat a tablespoon of oil and spread the mixture over it. Spread it thin and cover it to cook.

If the dosa is not spreading very thin then flip and cook from both sides for 3 to 4 minutes each side.

Serve it with coconut chutney at any time of the day.

Enjoy!




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