Name: ADAI / RICE AND MIXED LENTILS DOSA recipe by Shobha Keshwani at BetterButter
Prep time: 480 min
Cook time: 20 min
Total time: 500 min
Yield: 8
Ingredients: Rice ..................... 1 cup; Urad dal ............. 1/8 cup; Toor dal ............ 1/8 cup; Moong dal ........ 1/8 cup; Chana dal .......... 1/8 cup; Ginger ............ 1 tsp (grated); Curry leaves .... 1 sprig; Fenugreek seeds .. 1/4 tsp; Pepper corns .... 8; Dry red chillies .. 1 or 2 (optional); Cumin seeds ....... 1/4 tsp; Asafoetida ......... 2 pinches; Turmeric powder ... 1/8 tsp; Salt ........................ to taste; Finely chopped onions ... Optional (for adding to the batter); Oil or ghee .... to make dosas.

ABOUT ADAI / RICE AND MIXED LENTILS DOSA RECIPE

This is one of the dosa varieties made with rice and mixed lentils. In addition to these some spices like pepper corns, dried red chillies, cumin seeds, asafoetida, fresh ginger and curry leaves are added while grinding the batter. These make the adai very flavourful. You can make them plain or with the addition of finely chopped onions to the ground batter. It is usually served for breakfast with chutney and avial. I prefer eating it for lunch as it is quite filling and heavy.

Ingredients Serving: 8

Rice ..................... 1 cup
Urad dal ............. 1/8 cup
Toor dal ............ 1/8 cup
Moong dal ........ 1/8 cup
Chana dal .......... 1/8 cup
Ginger ............ 1 tsp (grated)
Curry leaves .... 1 sprig
Fenugreek seeds .. 1/4 tsp
Pepper corns .... 8
Dry red chillies .. 1 or 2 (optional)
Cumin seeds ....... 1/4 tsp
Asafoetida ......... 2 pinches
Turmeric powder ... 1/8 tsp
Salt ........................ to taste
Finely chopped onions ... Optional (for adding to the batter)
Oil or ghee .... to make dosas.

Instructions

Soak all the ingredients (except asafoetida, turmeric and salt) for 6-7 hours.
Wash them and grind to make a batter of pouring consistency.
Add salt, asafoetida and turmeric powder. Let the batter ferment for 5-6 hours. It takes more time in winter
Heat a griddle and pour some batter with the help of a ladle and spread the adai.
Spoon a little oil or ghee to make them crisp. Serve with chutney or avial.

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