Easiest Way to Prepare Perfect Adai Dosa - Multi lentil Crepe Cooking Basics for Newbies

Adai is a lentil crepe, very similar to Dosa but highly nutritious. It belongs to the South Indian Cuisine and is a popular breakfast followed by IDLI, DOSA AND The Adai Dosa Batter or Adai Maavu does not require any fermentation and can be made instantly. Adai dosa is a kind of savory lentil crepes made in South India. Apart from the soaking time for lentils, the adais come together really quickly once the batter is made.

Adai Dosa - Multi lentil Crepe is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Adai Dosa - Multi lentil Crepe is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have adai dosa - multi lentil crepe using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Adai Dosa - Multi lentil Crepe:

1. Get For batter :
2. Prepare 21/2 Cup boiled rice
3. Take 1 Cup Toor Dal
4. Make ready 3/4 cup dal
5. Make ready 1/2 tbsp Urad Dal
6. Take 1 tbsp Moong Dal / Green Gram
7. Get 2 tbsp Grated Coconut
8. Prepare 1/2 tsp Asafoetida
9. Get 10-15 Red Chillies (Decrease or increase as per taste)
10. Make ready 1 tsp Rock Salt
11. Take other ingredients:(for making it more tastier)
12. Make ready as required Finely Chopped Onion, Curry leaves, Coriander
13. Take as required Oil during Adai preparation

You can add any dals you like. I'd heard the name adai but never tasted it. So when a local Tamil eatery chain in Bangalore started serving these, I went and ordered for one adai avial. It was sooo heavy, I could not even finish the one adai they served me.

Steps to make Adai Dosa - Multi lentil Crepe:

1. Wash and soak Rice in water. Also wash all the Dal and soak them together along with Red Chillies. After 2 hrs of soaking start grinding the Rice (drain water) adding very little water. When 50% of Rice is done drain the Dal and add to it and grind along with Red Chillies. The final batter has to be little coarse & not fine. Add Asafoetida, Rocksalt and mix well. Batter is ready for preparing Adai. No fermentation required.
2. You may keep the batter refrigerated if you are not going to prepare the Adai. Fermentation happens fast. When you want to prepare Adai, remove the required portion of batter in another vessel and add Chooped Oinion, Curry leaves and chopped Coriander. Mix well. Take a ladle ful of batter and spread in circular motion on a hot Tawa. Keep the flame in medium and cook.
3. When one side is cooked flip the other side and cook. Use of liberal oil over the Adai will help to make it Crispy.
4. Tips: This Adai can be prepared either thick or by adding a little water to the batter can prepare thin Adai too. Adai Aviyal (vegetables cooked in blended coconut paste with green Chillies) is considered a best combination. This Adai batter in thick form can be refrigerated and kept and used over 2 days. Tastes the best on the first day. Some like to eat it straight without any accompaniment. Jaggery as accompaniment gives a Hot and Sweet taste.

So when a local Tamil eatery chain in Bangalore started serving these, I went and ordered for one adai avial. It was sooo heavy, I could not even finish the one adai they served me. Adai is made of lentils and rice. It is a crispy crepe made with a combination of chana dal, urad dal, moong dal and rice. Adai dosa is a delicious lentil based pancake recipe which is best enjoyed with a spicy chutney.

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