Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.
Ingredients required: (1 cup = 240ml)
- Idli rice – 1 cup
- Toor dal – 1/4 cup + 1 tbsp
- Chana dal / Kadalai paruppu – 1/4 cup
- Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
- Ginger – A small piece to grind & a small piece to add in batter.
- Asafetida / Hing – 1/4 tsp
- Salt & water – as needed.
- Big onion – 2 nos (Finely chopped)
- Curry leaves – a sprig (chopped)
- Coconut pieces – 1/4 cup
- Cooking oil – to cook.
How to make:
- Wash and soak the rice and dals together for 2 – 4 hours.
- Grind it slightly coarse like rava by adding red chillies, hing and salt.
- Add water if adai batter is too thick. Adai batter should be in pouring consistency. (But not too watery)
- Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..
- Heat a dosa tawa greasing with oil and pour the batter into it.
- Spread it and sprinkle sesame oil around it.
- Cook in open flame in medium flame.
- Flip the dosa and cook the other side.
Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.
Ingredients:
- Curry leaves – 2 sprigs
- Grated coconut – 1/2 cup
- Red chilli – 2 to 3 nos(increase based on ur taste)
- Tamarind – 1 seed.
- Salt & water – as needed.
Method:
- Grind all the above to a smooth paste.No seasoning required.
Serve the yummy hot adai with curry leaves chutney!!
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