Adai
For the
first day of BM#49 ,the theme is Brunch. Weekend brunch seems to be liked at
home as everyone gets a dish of their choice .For day 1 the menu include protein
packed adai with milaga podi and chutney and a refreshing glass of fresh watermelon juice
INGREDIENTS
|
Raw rice
|
3/4 cup
|
|
Tuvar dhal
|
1/4 cup
|
|
Urad dhal
|
1/4 cup
|
|
Bengal gram dhal
|
1/4 cup
|
|
Red chillies
|
3
|
|
Ginger
|
1/2′ piece
|
|
Salt
|
To taste
|
|
Oil
|
Few tablespoon
|
PREPARATION
Soak both the rice
together for 3-4hours
Soak all the dhal’s
together for 3 hours
Grind rice, dhal,
chillies and ginger to a paste in a mixer. Add salt and grind again.
Let the batter not
be very smooth. A little coarseness adds to the texture.
The batter should
not be runny too
Pour a ladleful of
the batter on the tava and spread it using a circular motion, to make a thin
dosai, keeping it in very low flame
Drizzle a little
oil on the sides and cook.
When the lower side
turns a little brown. turn over and cook on the other side
Repeat with the
remaining batter to make those dosas
Serve
hot!!!!!Tastes best with Dosai Molaga podi and spicy chutney. Here I have served it with coconut chutney and tomato chutney!!!!!
Soak both the rice
together for 3-4hours
Soak all the dhal’s
together for 3 hours
Grind rice, dhal,
chillies and ginger to a paste in a mixer. Add salt and grind again.
Let the batter not
be very smooth. A little coarseness adds to the texture.
The batter should
not be runny too
Pour a ladleful of
the batter on the tava and spread it using a circular motion, to make a thin
dosai, keeping it in very low flame
Drizzle a little
oil on the sides and cook.
When the lower side
turns a little brown. turn over and cook on the other side
Repeat with the
remaining batter to make those dosas
Serve
hot!!!!!Tastes best with Dosai Molaga podi and spicy chutney. Here I have served it with coconut chutney and tomato chutney!!!!!
