Ada Dosa

A delicious healthy breakfast dish, I love the spicy taste and the best part is that the batter does not require fermenting. Just soak the rice and lentils at night and you can have a nutritious breakfast with very little effort and time.

Ingredients:

1 3/4cups rice

1/2cup urad dal (black lentils) 

1/3cup toor dal (yellow lentils)

1/3cup mung dal whole (green gram)

1/2tsp fenugreek seeds (methi seeds)

8-10 dry red chillies

1/4tsp asafoetida (hing)

8-10 curry leaves, chopped

salt to taste

oil

Method:

Soak the rice and the dals in separate containers (the toor and moong dal can be soaked together) for 6hrs. Soak the fenugreek seeds with the urad dal.

Grind the urad dal with sufficient water for about 5mins till smooth and fluffy. Add the rice and grind for another 5 mins.

Add the toor dal, moong dal and red chillies and pulse a few times. The chillies and dals must be ground only coarsely. The batter should be medium thick, not as thick as idli batter or it will be difficult to spread.

Add the asafoetida, curry leaves  and salt and mix well. Let the batter sit for 30mins.

Heat a dosa pan and smear with a little oil. Spread a ladle of batter to desired thickness (I like mine thin). When the under side is golden brown, flip and cook the other side till golden.

Serve hot with Onion Chutney or Molaga Podi.

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This also goes to 

Ashwini's "Lentils Mela"

& to

Srimathi's "RCI-Chettinadu Vegetarian Cuisine