Adai Recipe / Adai Dosa (Lentil Crepes)

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I can have adai even daily....I love it so much. This version amma makes - the dosa style is my fav not to thick not too thin. Most restaurants serve adai with aviyal but I havent tasted that combination. To me adai with coconut chutney is the best combo and with little sugar....hmmm heavenly! It is protein packed wholesome for breakfast/dinner.

Want a more healthy version of adai?! then check out the oats adai.

Adai Dosai - Ingredients

Makes 12-15 adais

• Raw Rice - 1 cup
• Idli Rice - 1 cup
• Urad Dhal - 1/4 cup
• Toor Dhal - 1/4 cup
• Channa Dal - 1/4 cup
• Moong Dhal - 2 tbsp
• Turmeric powder - a generous pinch
• Hing - a generous pinch
• Fennel seeds - 1.5 tsp
• Red Chillies - 2
• Big Onion - 2 medium sized finely chopped
• Garlic -  2.5 tbsp sized finely chopped
• Coriander leaves- 2 tbsp finely chopped
• Salt  - to taste
• Oil - 1 tsp

Method:

1.Soak the rice and dhals for atleast 2-3 hours, Keep aside. Grind it together with red chillies and fennel seeds to a coarse paste. Add salt, turmeric powder, hing mix well and set aside.

2.Add onion, garlic and coriander leaves and mix well.  Add little water to make it to slightly running consistency slightly thicker than the dosa batter.

3.Heat the dosa tawa , take one laddle full and spread the batter as we do for dosa. Drizzle little oil and once it is cooked turn to other side and cook till golden brown.

Serve hot with coconut chutney or avial.

My Notes:

• If you want a more spicy version add 2 more red chillies while grinding.
• Grind it coarsely not too smooth.Once the batter is ready you can make your adais right away. We usually grind it noon to make it for dinner and keep the extra remaining batter till next day morning(keeping it refrigerated)
• You can also spread the batter even more thicker. We prefer this way to ge crispy dosa style adais.
• You can also include a small piece of ginger while grinding.