DISH NAME : ADAI DOSAI ( THICK LENTIL CREPES)

Preparation Time : soaking + 20 minutes

Cooking Time : 20 minutes

Description

Adai is thicker than dosa. It does not require fermentation.

Note

1) Batter should be coarse.
2) You can add finely chopped onion and grated coconut to batter.
3) If you using non stick pan, smear oil & wipe off.
4) A well seasoned iron pan will defnitely make tasty adai.
5) Usually gingelly oil is used. You can substitute with coconut oil.
6) I used kashmiri chillies which are bright in color without spiciness.

Method

1) Soak all the ingredients given under "soak" for 2 hours. If you are planning for an early morning breakfast, wash and soak overnight.
2) Drain water and grind to a coarse thick batter adding only just enough water to grind.
3) Add asafoetida and salt to taste.
4) Heat a pan. Smear with little oil.
5) Pour a ladle of batter & spread gently. Do not make it thin. make a small hole in the centre with a spoon. This will help adai cook better.
6) Pour oil on the sides and through the hole also.
7) Allow to cook till the bottom is golden brown.
8) Then flip over and add oil. When it cooks remove from pan.

Serving Suggestions

Serve with butter, jaggery and chutney powder.