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