I have used 12 varieties of lentils to make this adai or dosai. This power packed adai is very easy to make and high in protein and fiber. I have added some spices and little millet also to make it more tasty. There is no need of fermentation to make this adai. If we want thicker adai dosa we have to make the batter little thicker. If we like thin crispy version add some more water and make like a normal dosa batter consistency. We can have this adai with coconut chutney, kothsu or jaggery. You can refer my blog for kothsu recipe.
If you want to avoid oil you can make Idly also with the same batter adding little eno salt. Then make like normal Idlies. Let us see how to make this power packed adai or dosa.
Preparation time approx 10 minutes.
soaking time 4 to 5 hours.
- 3 tbsp Thuar daal
- 3 tbsp channa daal
- 3 tbsp moong daal
- 3 tbsp urad daal. ( i used split daal with skin)
- 3 tbsp rajma
- 3 tbsp black eyed beans
- 3 tbsp black channa
- 3 tbsp white channa
- 3 tbsp white mutter or vattana
- 3 tbsp soy beans
- 3 tbsp green mutter.
- 3 tbsp green moong daal
- 3 tbsp little millet or ( any millet or rice)
- a big piece of stone asafoetida or 1 tsp asafoetida powder.
- 4 green chillies.
- 1 tbsp pepper corns.
- salt to taste.
- oil for making dosa
Wash and soak all the ingredients for 4 to 5 hours other than green chillies , salt and if you are using powder asafoetida. Stone asafoetida we can soak .
Grind all the items mentioned above in a mixer grinder adding very little water. Do not make it very soft batter . Make a thick batter.
In a dosa pan apply oil. Pour one laddle full of batter and spread it. Make it little thick. Pour oil ( i used thil oil to make dosa) around the dosa . When one side is cooker well flit it to another side. Keep the stove on medium and cook till it is little crispy.
Crispy dosa version.
Add some more water to the batter. Make like normal dosa til it is crispy.
Add eno salt to the batter mix it well. Make idlies.