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by: Usha Ananthasubramanian (secbob@bom2.vsnl.net.in)
Ingredients:
- Parboiled Rice (ukda chaval) - 1 cup
- Toor dhal - 1/3 cup
- Urad dhal - 1/3 cup
- Channa dhal - 1/3 cup
- Green chillies - 4
- Red Chillies - 3
- Ginger (optional) - 2 cm long piece
- Hing - 1 pinch
- Curry leaves - 1 long sprig
- Salt - According to your taste
- Coriander leaves - 1 teaspoon chopped
- Coconut (cut into small pieces) - 3 table spoons
- Black pepper/ Jeera (purely optional) - Together 1 tea spoon
- Cooking oil, preferably Sesame(Til) Oil - 1 small cup
Method:
Clean and soak the rice for about 6 to 8 hours. Clean and mix all the dhals and soak them for about 45 minutes to 1 hour. Grind the soaked rice, dhals and all the other ingredients except coconut pieces COARSELY. Let the batter be more of semi-solid consistency.
Add the coconut pieces to the ground batter.
Heat a dosa pan and pour a ladle of the batter and spread like a thick dosa. Using a spoon, add oil around the edges, make a small hole in the middle and pour some oil to give a roasted taste. Cook on both sides on low heat.
Serve hot, topping it with a teaspoon of butter.
Serve with sauce, green chutney, onion chutney or ghee and sugar. It also goes well with a piece of jaggery. Adai & Avial is a very popular combination.
If Urad dhal with black skin is used, it not only adds to the taste but also to the texture.
Note: Finely chopped onions may be added to the batter for onion adai.
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