Adai

Ingredients:

For Batter:

• Raw Rice: 2 Cups
• Channa dal: 1/3 cup
• Urad dal: 1/3 cup
• Toor Dal : 1/3 cup
• Moong dal : 1/8 cup (gives crispiness, optional)
• Red Chillies : 6-8
• Salt : as needed
• hing : 1 tsp

For adai:

• Oil : as needed

Method:

• Wash and soak Rice, dals and red chillies with sufficient water and keep it for an hour.
• Grind in mixie with hing in small batches into coarse paste (like idli batter). Add salt finally and mix well.

                                             

• Heat a pan and add the batter and spread out evenly.drizzle oil all over. I make a small hole in the center :) Wait until the adai gets cooked and turns golden brown . Flip over and add oil and cook until its crisp.

                                         

• Serve hot with jaggery.

                                       

Notes:

• If the batter is very thick, can add little water. Be careful not to make the batter runny.

• While making adai, Make a hole in the center of adai and pour little oil in it. This gives crispy  center :)

Masala Dosa

Masala Dosa was always a craze when i was a kid. Whenever we used to go to hotels , I always order masala dosa. Never knew those can be made at home too :) The first time i had masala dosa at home was when I was doing my college. Amma made it and I still remember, I had 10 dosas that day. MAke this at your home and I'm sure people will love it.

Ingredients:

Serves : 8-10 dosas

For making masala:

Potatoes(Boiled and peeled)	3 big
Green Chillies	2 (slit)
Turmeric powder	¼ tsp
Salt	As required
Ginger (finely chopped)	1 tsp
Coriander leaves(Chopped)	2 tbsp
Curry leaves	5-7

To temper:

Oil	1 tbsp
Mustard	1 tsp
Urad dal	1 tbsp
Channa dal	1 tsp

For making Dosa:

Dosa batter: As needed

Method:

• Mash the boiled and peeled potatoes. Chop the ginger and green chillies

• Heat a kadai and temper with items as mentioned under "To temper". Add green chillies, curry leaves, ginger and mashed potatoes.

• Add turmeric powder and salt. Mix well. Add water if its very dry.

• Make dosas in tawa. When one side of the dosa gets cooked take a small quantity of the masala and place it over the dosa. Fold the dosa and serve hot with kuzhambu and chutney.

 Notes:

• The masala should not be very dry.
• Ensure the dosa is cooked before placing the masala.

Plain Dosa

Ingredients:

For Batter:( If using GRINDER):

• Raw rice: 2 cups
• Urad dal : 1/2 cup
• Salt : as required
• Fenugreek seeds 2 tsp 

For Batter:( If using MIXIE):

• Raw rice: 2 cups
• Urad dal : 1 cup
• Salt : as required
• Fenugreek seeds 2 tsp 

Preparation:

• Wash and soak the dal and rice separately. Soak the fenugreek seeds with the rice.

Method:

• Switch on grinder, grind the dal by adding water in equal intervals until fluffy and smooth. Pour the batter into a vessel.
• Now add rice and fenugreek seeds and grind  till smooth (just like urad dal). Now add the urad dal batter into the grinder and add the required salt and grind for a minute or two.
• Now take the batter from the grinder and pour in a big vessel. Allow it to ferment overnight( approximately 8-9 hours). The batter will double the quantity by morning .
• While making dosas take the required batter and add water to make a semi thick smooth batter. Heat a skillet and pour the batter. Spread evenly and once it turns golden brown turn over and remove from skillet.
• Enjoy crispy dosas.

Rava Dosa

Cooking time : 10 mins
Serves: 3


Ingredients:

For Batter:

• Rava : 1/2 cup
• Maida: 1/4 cup
• Rice Flour : 1.2 cup
• Ginger finely chopped/ shredded: 1 tsp
• Black pepper : 2 tso
• Jeera : 1 1/2 tsp
• Coriander leaves ( chopped): 1 /8 cup
• Salt : as needed

For Dosas:

• Oil : as required

Method:

• In a wide bowl, mix all the ingredients and add sufficient water to make a smooth batter without any lumps. The batter should be runny and not thick.
• Heat a skillet and wait until its hot. Pour the batter by first making the outer circle and then the inner circle., Do not spread the batter with the ladle.
• The dosas will develop holes immediately as you pour in the tawa. Add oil and ensure its well cooked before turning over.
• Remove the dosas once it turns golden brown & crispy on both sides.
• Serve hot with any chiutney.

Notes:

• The batter should be watery and not thick and the tawa should be really hot.