Adai - Mixed Lentils and Spices Dosa

Adai

Adai is a South Indian breakfast or can also be relished as a quick snack. It a type of Dosa, which is spicy and healthy. It is made using almost all types of lentils put together, along with some of most used spices.

Ingredients:

To soak:
Dosa rice - 2 cups
Channa dal - 1 hand ful
Urad dal - 1 handful
Moong Dal - 1 handful
Toor Dal - 1 handful
Idli rice/Salam Rice - 1 handful
Poha - 1 handful
Fenugreek seeds - 1 tspn
Sabakki/Sabudana  - 1 handful

While grinding
Black Pepper - 1 tspn
Jeera - 1 tspn
Coriander seeds - 2 tspn
Green chillies / Dry chillies as per taste (preferably 6 - 7 nos)
Hing - 1/2 tspn
Fresh coconut - 1 handful
Salt to taste

Just before making Adai
Finely chopped onions - 1 no.
Fresh coriander  - 1 hand ful

To make Adai
Oil - 1/2 cup
Butter for serving (Optional)
Jagger and Ghee (Optional)

Method:
1) Soak all the ingredients under "To Soak" for 6-7 hours.
2) After the soaking time is done, grind the mixture along with all the ingredients mentioned under "While grinding" into a batter which has consistency just like dosa batter.
3) Now, you can leave this mixture to ferment overnight or you can also use it without fermenting.
4) Now, take a pan, add 2 tspn of oil, once hot add finely chopped onions and immediately add a pinch of salt and fry it making sure its still crisp and not too soft.
5) Then add the chopped coriander leaves and add this into the ground mixture.

To make Adai
6) Heat a flat pan, and once its hot, pour this mixture around the pan to form a circle (You may not be able to make thin Adai). Keep on medium flame.
7) Pour 1 tspn of oil around the Adai, and once its cooked turn it around to cook on the other side.
8) Now Adai -topped up with some butter is ready to be served with any favourite chutney of your choice or a mixture of Jaggery and Ghee should be a good combination too.

Notes:
1) Make sure you are cooking the Adai on low - medium flame, as this mixture of lentils need more time to cook.

Cheers!
Madhavi