Adai Dosa

Happy & healthy morning friends...

Today its again foggy day with 9 degree temperature. DOSA was demanded by my kids for breakfast. It’s not easy to make fermented Dosa batter during winters in Delhi and other parts of North India.

To overcome this problem I’m making healthy, spicy & Crispy, delicious multi daal ‘Adai Dosa’ with tangy Tomato chutney & daal chutney.

This is one of the best & easiest breakfasts of South Indian cuisine.  Very notorious and healthy diet.  

This dosa does not need prior preparations like other Dosa.  If u have 2-3 hours it’s more than sufficient.  The batter does not need fermenting and you can make adais as soon as you grind the batter. The batter can be refrigerated in an airtight container for a day.

Health Benefits-

Rice- Rice is low in sodium, so it is considered as one of the best food for those suffering from high blood pressure and hypertension.

Rice is rich is an excellent source of vitamins and minerals like- niacian, Vit D, Calcium, Iron, Thiamine, Riboflavin & fiber.

Urad daal or Black gram is the unique in plant kingdom, because it is only one of the handful of seeds to contain Essential Fatty Acids or EFA. This dal  is also rich in minerals, vitamins and is devoid of Cholesterol. It is also a store house of Copper, Iron, Magnesium, manganese, calcium and potassium.

Toor daal-  Legume such as Tool Daal are a healthy source of dietary fiber, this helps to prevent constipation and promote regularity. It is also an excellent source of carbohydrate.

Bengal gram or Channa daal are  rich in Vit A and C,  potassium, phosphorus, magnesium and calcium. They also contain iron, sodium, selenium and small amounts of copper, zinc and manganese.  

Green gram/ Moong Sabat is loaded with vitamins. It helps to lose weight, controls blood pressure, protects from skin cancer and also good source Iron.  

 Adai Dosa

Ingredients

Raw Rice - 2 cup
Urad dal – 3/4 cup
Toor dal – 3/4 cup
Channa dal – 3/4 cup
Moong sabat- 1/2 cup

Green chilies – 2 - 4
Salt to taste
Small onions - 5-6,peeled
Coriander and coriander leaves - 2 tbsp,chopped

Oil- 2 tbsp.

 Method

 1. Soak rice and rest of the daals for 2-3 hours.

2. Grind to a smooth paste.

3. Peel onions, cut them as well as green chilies in to small pieces. Add to the mixture and grind coarsely.

4. Now add curry & coriander leaves, salt and mix well.

5. Heat Dosa pan or tava, smear oil

6.Pour one ladleful of adai batter and spread into a thin circle like how you make other Dosas. . Drizzle a tsp of oil around the dosa, cover and cook for 10 seconds. Remove the lid and flip over the dosa and cook for another 15 seconds.

Tangy tomato chutney-

Serve HOT with Tangy tomato chutney, Daal chutney and  home made butter.