Lapsi is daliya or broken wheat.Generally in South India for adai dosa we are using dals and rice. I tried this dosa with lapsi and variety of dals. It is very crispy and spicy.
We can have any kind of chutney or jaggery.
Preparation time approx 5 to 10 minutes
Soaking time: 2 to 3 hours
- 1 cup lapsi
- 1/4 cup thuar dal
- 1/4 cup channa dal
- 1/4 cup whole dehusked urad dal
- 1/4 cup moong dal
- 1/4 cup masoor dal
- 8 to 10 red chilies
- 1/2 tsp pepper
- 1/2 jeera
- A small piece of hing
- Chopped curry leaves
- Oil for making ada
Wash and soak all dals , red chilies, pepper, jeera and stone hing for 2 hours.
Soak lapsi or daliya for an hour.
Grind the dals coarsely adding little water. Add lapsi. Grind together adding salt. The batter should be coarse and not watery. Add chopped curry leaves.
Heat a dosa tawa. (I never use non stick tawa to make ada or any dosas.)
Spread a ladle full of batter in to round shape.
Pour 1 tsp oil all over the dosa. ( I prefer coconut and gingelly oil mix)
When one side is roasted flip the dosa.
Cook for few more seconds.