Step-by-Step Guide to Prepare Yummy Adai Dosa

Adai Dosa Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Adai recipe - Adai is a kind of dosa from tamilnadu. Adai tastes delicious and is mostly served with a chutney.

Here is the best “Adai Dosa” recipe we have found so far. This will be smell and look delicious.

Ingredients of Adai Dosa

1. Prepare 1 cup of Rice.
2. Make ready 1cup of Turad dal.
3. Take 1 cup of Urad dal.
4. Prepare 1 cup of Moonga dal/Moong sprouts.
5. It’s 1 cup of Gram dal.
6. It’s 1 tsp of Methi seeds.
7. You need 1 tsp of Cumin seeds.
8. You need 5 of Green chillies.
9. Make ready 3 tsp of Salt.
10. Take 7-8 of curry leaves.
11. It’s As needed of Oil as per requirement.

Cheese Adai Dosa is an intense dish made with a medley of lentils & rice, spiced with chilies Adai batter is blended fine the consistency of dosa batter.Heat griddle and pour the batter on it and add oil.Adai dosa- A savory pancake made with rice and mixed lentil.Adai can be thick like uttapam or like a medium thick dosa, again the thickness depends on your preference.

Adai Dosa step by step

1. Take a container add all dal like urad dal,gram dal, Turad dal,rice, moong dal, methi add all mix well wash it well and soak it for 5 hours. Grand it nicely in fine paste..
2. After making a paste make a dose fry it both sides upto it cooks nicely. Serve it with chutney..

Adai is usually served. secondly, traditional adai dosa batter is thick and dosa turns to be a thick pan cake. alternatively finally i would like to highlight my other south indian dosa recipes collection with this post of adai.Adai is a Dosa-like dish prepared from a combination of lentils and rice.It's very healthy, wholesome, crispy, delicious, protein rich Breakfast recipe!

My daughter like to have it like.I can have adai(adai dosa) even daily….This version amma makes - the dosa style is my Most restaurants serve adai with aviyal but I havent tasted that combination.Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'.The batter for Adai is ground thicker and coarser This version that I have made is more of a dosa and is thin and crisp.