kara adai recipe south indian /how to make dal adai dosa

kara adai recipe south indian /how to make dal adai dosa

kara adai recipe south indianEarlier days I was not liking adai at all but the combo when I tasted for the first time made me to have adai frequently!the jaggery butter combo.It was the customary services done at Saravana bhavan hotels.They will always serve hot adai with a dollop of butter and jaggery at the center.Those hot adai’s with melting butter jaggery combo is  indescribable that you will sense only after having a mouthful.Even avial too will be served with adai which is the second best option I prefer.kara adai recipe south indian kara adai recipe south indianis the usual method and you can make dosa thin or thick according to your need.When you make it thin you will get crisp dosas.Usually I make it thick adai as we all love the way it is.I love to add the blend of onion,coconut and some curry leaves with the batter to get more flavour. You can skip coconut and onions if you don’t want.Sometimes I add chopped onions as such without adding coconut. If you want it little more spicy add little more chillies as per your need. Dals should be soaked well at least for two hours minimum.

kara adai recipe south indian /how to make dal adai dosa

INGREDIENTS:

Raw rice(pacharisi) and parboiled rice(pulungal) – 1/2+1/2 cup
Bengal gram dal/kadalai paruppu – 1/2 cup
Urad dal/ulantham paruppu – 2 tbsp
Pasiparuppu/moong dal – 4 tbsp
Tuvar dal/thuvaram paruppu – 1/4 cup
Red chillies – 5-6
Salt to taste
Asafoetida – 3/4 tbsp
Oil or butter – as needed

To grind coarsely:

Grated coconut – 2-3 tbsp
Onion(chopped) – 1(medium)
Some curry leaves

METHOD:

 

1.Wash all dals and soak it for minimum 2 hours with red chillies.
2.Then in-between grind “to grind” ingredients coarsely and keep ready.
3.Then after 2 hours grind the dals coarsely to a thick batter with required salt and asafoetida added to it with dropping consistency.
4.Now mix the coconut mixture to dal.
5.It can be like idli batter or thicker than that,fair enough to make dosas.
6.Stir well check for consistency and salt and add if needed.
7.Heat a dosa pan make dosa in moderate medium heat(not too high).
8.Add needed oil or even butter to cook.
9.Flip it over and cook till golden and serve hot with avial(with butter smeared).

 

kara adai recipe south indian /how to make dal adai dosa

Prep Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

kara adai recipe south indian /how to make dal adai dosa

Ingredients

  • Raw rice(pacharisi) and parboiled rice(pulungal) - 1/2+1/2 cup
  • Bengal gram dal/kadalai paruppu - 1/2 cup
  • Urad dal/ulantham paruppu - 2 tbsp
  • Pasiparuppu/moong dal - 4 tbsp
  • Tuvar dal/thuvaram paruppu - 1/4 cup
  • Red chillies - 5-6
  • Salt to taste
  • Asafoetida - 3/4 tbsp
  • Oil or butter - as needed
    To grind coarsely:
  • Grated coconut - 2-3 tbsp
  • Onion(chopped) - 1(medium)
  • Some curry leaves

Instructions

  1. Wash all dals and soak it for minimum 2 hours with red chillies.
  2. Then inbetween grind "to grind" ingredients coarsely and keep ready.
  3. Then after 2 hours grind the dals coarsely to a thick batter with required salt and asafoetida added to it with dropping consistency.
  4. Now mix the coconut mixture.
  5. It can be like idli batter or thicker than that,fair enough to make dosas.
  6. Stir well check for consistency and salt and add if needed.
  7. Heat a dosa pan make dosa in moderate medium heat(not too high).
  8. Add needed oil or even butter to cook.
  9. Flip it over and cook till golden and serve hot with avial(with butter smeared).

Notes

Those who love it to have with jaggery and butter its great even avial or any other chutney is not needed. Adding coconut and onions is my choice and its optional. But adding onion and coconut gives a soft tasty adai. Even I use butter for smearing it finally but its optional.

 

Other adai recipes:

Millets adai

samai arisi adai

 

 

4 thoughts on “kara adai recipe south indian /how to make dal adai dosa

Leave a Reply

Your email address will not be published. Required fields are marked *