As this dosa doesn't require fermentation, I thought of preparing it for breakfast. I soaked all the ingredients. After 3 hours of soaking, I grind the ingredients and prepared a crispy thin dosa with assortments (tomato kara chutney and coconut chutney) to go with. It is most often served with avial with a dollop of butter. If nothing worked out, a simple jaggery will give good pair with this dosa.
Ada Dosa can be prepared either in a thick or thin way but I like my adai dosa to be medium thin and crispy with chutneys only. For that reason, I simply grind onion and ginger to a paste and add it to the batter to make thinner version. If you like the thicker version, add sauteed finely chopped onions and ginger to the batter. You can also add finely chopped coconut slices to it.
Preparation Time: 15 minutes
Soaking Time: 3-4 hours or soak overnight
Cooking Time: 15 minutes
Serves: 7-8 people
Raw rice - 1 cup
Idly rice - 1 cup
Toor dal - 1/2 cup
Urid dal - 1/4 cup
Channa dal - 1/2 cup
Moong Dal - 3/4 cup
Dry red Chilli - 5 nos
To Mix with Batter:
Shallots - 10-15 nos
Ginger - 2 inch length piece
Drumstick leaves - 1/2 cup, optimum packing
Curry leaves - 3-4 strings
Coriander leaves - 3-4 strings
Salt - to taste
Asafoetida - 1/4 teaspoon
Fresh coconut - 1/4 cup, finely chopped
Oil - as required
1) Soak all the ingredients given under batter separately for 3-4 hours or overnight.
2) Grind both the raw and idly rice together to a thick pouring batter consistency. Add dry red chillies while grinding.
3) Grind the different dals together to a slightly coarse batter.
4) Mix both the batters together.
6) Clean and wash the drumstick leaves. Pluck the leaves from stem and add to the batter. Add curry leaves and coriander leaves if you are using. (I didn't add them as I added more drumstick leaves)
7) Add asafoetida and salt as per your family taste.
8) Mix well.
10) Apply less than half a teaspoon of oil on to the corners of the dosa.
11) When one side of the dosa is cooked, turn/flip to other side and allow it to cook.
13) We enjoyed it with Tomato kara chutney, Coconut Chutney and Jaggery.
1) Increase or decrease the red chillies quantity as per your taste.
2) Skip drumstick leaves if you didn't get it. Instead increase the quantity of coriander leaves and curry leaves quantity.