Thursday, November 19, 2009
I got this recipe from my mom. She used to make Adai dosas for Sunday breakfast. This was one breakfast item which we all looked forward to eagerly, also one reason to wake up a little early on a Sunday morning.
Mom makes this the traditional way, using many ingredients, predominantly drumstick leaves for that authentic flavour. I loveeeeeeee Adai dosa with drumstick leaves. Here, I make a simple version of Adai...
Rice - 1 cup
Tuvar dal - 1 cup
Urad dal - 1/2 cup
Channa dal - 2 cups
Red chilli - 10 - 14
Cumin seeds - 2 tsp
Onion - 1 finely chopped
Ginger - 1 tsp grated
Fennel seeds/Saunf - 2 tsp
Curry leaves - 1 sprig
Salt and Oil as required
1. Soak the rice and dals for 4 hours.
2. Using a blender/mixer, grind rice and dal along with cumin seeds, red chillies and salt to a coarse batter.
3. Let the batter ferment for an hour.
4. Add chopped onions, fennel seeds and curry leaves to the batter and mix well.
5. In a skillet, pour a ladle full of batter and make it a little thicker than dosa. If you make it thicker like an uttapam, it will take a lot of time to cook(tastes yummy).
6. Pour little oil on the edges and then flip over to the other side and let it cook for some more time. Serve hot with coconut chutney and jaggery.
Health Quotient: Its obvious this dosa is high on health quotient, cos of the lentils used. Would like to share info about fennel. Some believe that fennel has some diuretic effect, and may help reduce a problem with water retention. Fennel for some reduces the appetite and is therefore effective in weight loss. Click here to know more benefits.