|Number of servings: 6|
||A famous South snack with a slight variation of spices to normal dosai.|
|List of ingredients:|
|1/2||cup||red gram dhal|
|1/2||cup||bengal gram dhal|
|1||cup||chopped small onions or big onions|
|1||tbsp||finely chopped curry leaves|
|1||tbsp||finely chopped coriander leaves|
|Soak the rice and dhal for 4 to 5 hours.|
Grind together the ingredients given in set 1 in a mixie or wet grinder.
Mix the ingredients in set 2 to the batter.
Heat the tawa ,pour a teaspoon of oil in the middle and pour a deep spoon of the batter and spread the batter to 1/2"inch thickness.
Pour another half spoon of oil on the sides and cook till crisp on both sides on medium flame.
|The batter can be stored in the refrigerator.Mix the ingredients in set 2 while making the adai.|
|Any additional information:|
|The batter should be coarse and thick in consistency.|
The batter is spread using the hands otherwise spread with the spoon.
Apply some ghee if desired while serving
|Other recipes that go well with this one:|| Special Sambhar
Kadappa (green gram curry)
coconut chutney for snacks
Spicy tomato chutney