Friday, 6 May 2016



Rice 100 gm
Wheat 100 gm
Urad dal 50 gm
Toor dal 50 gms
Whole green gram 50 gm
Chick pea 50 gms
Country beans 50 gm
Sesame seeds 25 gm
Horse gram 40 gm
Fenugreek seeds one. spoon
Asafoetida one pinch
shallots 100gm
Red chilly six
Fresh curryleaves a handful
Cumin seeds one teaspoon
Coriander leaves half cup


Wash and soak all lentils. along with rice for three hours.
Peeled off the shallots and chop
Allow all the soaked ingredients with shallots, curry leaves, red chillies, salt and cumin seeds together to grind coarsely.
Collect the batter into a vessel and allow to ferment for six hours.
Add a generous pinch of asafoetida, finely chopped coriander leaves and mix well.
Heat a tawa over a medium flame.
Spread the batter with a spatula on dosa tawa into a round shaped adai dosai.
Drizzle the oil or melted butter around the adai dosai and over the adai dosai.
Allow to cook until it gets golden brown both sides un a medium flame.
Repeat the process.
The green gram veg (any veg) kootu is a perfect combination to this adai.
If you want sweet taste, pair the adai with jaggery powder.
Serve hot..

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