Adai Dosa

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

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. 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. Add aromatics: Mix in 2 sprigs curry leaves (chopped), 2 tbsp finely chopped onion and a pinch of asafoetida.
4. Rest batter: Let the adai batter rest 15-20 minutes. No fermentation needed.
5. Heat tawa: Heat a flat tawa on medium heat.
6. Oil the tawa: Drizzle half tsp oil and spread.
7. Spread adai: Pour a ladle of thick adai batter. Unlike dosa, adai is spread thicker — about 5mm thick.
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. 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. Serve: Adai is thick, crispy, nutritious and filling. Serve with avial, coconut chutney or jaggery and butter.