Adai Dosa

Method

1. 1

   Soak dals for adai: Soak together 1 cup raw rice, half cup chana dal, quarter cup toor dal and quarter cup urad dal for 3-4 hours. Drain.

2. 2

   Grind adai batter: Grind soaked mixture with 4-5 dried red chillies, 2 tsp cumin seeds and salt to a coarse, thick batter — not smooth like dosa. The coarseness gives adai its texture.

3. 3

   Add aromatics: Mix in 2 sprigs curry leaves (chopped), 2 tbsp finely chopped onion and a pinch of asafoetida.

4. 4

   Rest batter: Let the adai batter rest 15-20 minutes. No fermentation needed.

5. 5

   Heat tawa: Heat a flat tawa on medium heat.

6. 6

   Oil the tawa: Drizzle half tsp oil and spread.

7. 7

   Spread adai: Pour a ladle of thick adai batter. Unlike dosa, adai is spread thicker — about 5mm thick.

8. 8

   Make holes: Use your finger or the spoon to make a few small holes in the adai — this helps it cook evenly inside.

9. 9

   Cook with oil: Drizzle half tsp oil around edges and on top. Cook on medium heat 3-4 minutes until crispy and golden at the base. Flip and cook 3 more minutes.

10. 10

    Serve: Adai is thick, crispy, nutritious and filling. Serve with avial, coconut chutney or jaggery and butter.