Adai - Kara Dosai

Adai - Kara Dosai

Adai became one of my favourite dish only after my marriage. Before that it was in the not-my favourite list. Adai is such a balanced dish for breakfast or dinner. It has the right amount of cereals and pulses and above all coconut! coconut freshens any dish. 

Simple ingredients.. no need to ferment the batter.. coconut.. fresh curry leaves.. tinch of saunf (optional) - gives an awesome adai or kara dosai for break fast.

i dont need side dish for adai as it has coconut pieces. but you can also make aviyal or chutney or even sugar goes well with adai.

let me take you to my recipe for adai / kara dosai.

Ingredients:

• idli rice - 1 cup
• bengal gram dhal - 1/2 cup
• thoor dhall - 1/2 cup
• urad dhal - 2 teaspoons
• dry red chillies - 5 to 6
• curry leaves - 2 sprigs
• asafoetida - 2 pinches
• coconut  - half (cut into small pieces)
• salt - as required

Procedure:

• wash the rice, and the dhalls and soak it over night (or minimum 5 hours) along with the dry red chillies.
• the next day morning grind this to a coarse batter. you can add saunf and grind. its optional. the batter should be slightly thick and not as thin as dosa batter.
• add the coconut pieces, curry leaves, asafoetida and salt. 
• mix well. 
• heat the tawa (dosa kal). smear the tawa with oil. 
• take a ladle full of batter and spread it on tawa. let it be little thick and not as thin as dosa. 

• pour oil generously around the dosa. let it cook and become red. flip the adai. let it cook the other side.
• the awesome adai is ready. serve it with your favourite side dish.

do not remove the curry leaves from the adai when you eat it, make sure you take a bite of adai with curry leaves and coconut pieces to get the actual taste of adai.

you can add coriander too if you like. this adai is little heavy and so it can go well till lunch without any mid day snack. 

Happy cooking !!