Simple Adai Dosai | Healthy Adai Dosai Recipe | Protein Rich Breakfast

If you ask me a healthy vitmain rich and protein rich breakfast, I will suggest you Idlis.. If you want something rich, I will definitely tell you that it is Adai and Aviyal.. My mom makes good kind of Adai.. It is my Dad's favorite and I remember herself making it often.. I am not a great fan of it.. After marriage, I got very used to this dish as my husband likes it very much.. I just copied my MILs recipe.. Her Adai will be soft.. My mom's adai will be crispy.. I just combined both of their techniques and my Adai will be crispy outside and soft at the middle.. It will taste too good if had with Aviyal and hot, hot, really, hot..

This recipe I am going to share will make a perfect protein rich breakfast.. I love it a lot.. In your weight loss diet, include this breakfast once or twice in a month.. There are a number of other Adai recipes available online.. I am just adding this to my recipe index..

Simple Adai Dosai | Healthy Adai Dosai Recipe

Recipe Source: Traditional Tirunelveli, from my MIL
Soaking time: 5 hours | Cooking Time per Adai: 7 to 10 min | Yield 16 Adais (8 servings)
Serving size: 2 Adais | Calories per serving: 200

Ingredients

Bengal Gram or Kadalai Paruppu - 1/2 cup

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Toor Dhal - 1/4 cup

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Moong Dhal - 1/4 cup

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Urid Dhal - 2 Tablespoons

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Rice - 2 Tablespoons

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Cumin Seeds - 1/2 Teapsoon

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Garlic - 2

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Red Chillies - 2

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Onions/ Shallots - 2 to 4

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Asafoetida - 1/4 Teaspoon

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Grated Coconut - 2 Tablespoons

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Curry Leaves - a handful

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Chopped Onions - 1/4 cup (optional)

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Murungai keerai or Drunstick Leaves - a handful (optional)

Quick Procedure

1. Soak bengal gram, toor dhal, moong dhal, urid dhal and rice for 5 hours or overnight..

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2. Take the soaked dhal in a blender..

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3. Add cumin seeds, garlic, red chillies, onion, asafoetida and coconut to them..

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4. Grind them to a smooth paste, adding little water.. Don't add too much of water..

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5. Transfer the ground batter to a bowl.. Let it rest for 10 minutes.. You can preserve half of the quantity for future use..

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6. Add salt, chopped curry leaves and chopped onions.. You could saute murungai keerai (optional)..

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7. Heat a tawa or griddle.. Grease with some oil..

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8. Pour a scoop of batter.. Add little gingelly oil to the sides.. Maintain a medium flame..

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9. Flip it to the next side.. Maintain a medium to high flame..

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10. Adais crispy at sides and soft in the middle are ready with excellent flavor..

Notes

1. Soaking time varies from 5 hours to 10 hours.. Not more or less..
2. Let the batter rest for 30 minutes after grinding for best results..
3. Never add salt and onion to whole batter.. Add them only at the time of making dosas..
4. Adding murungai keerai is completely optional.. It gives a good flavor
5. Maintaining a medium flame will help you to get a properly cooked Adai..

Step-wise Pictures
Soak bengal gram, toor dhal, moong dhal, urid dhal and rice for 5 hours or overnight.. Take the soaked dhal in a blender.. Add cumin seeds, garlic, red chillies, onion, asafoetida and coconut to them..


Grind them to a smooth paste, adding little water.. Don't add too much of water.. Transfer the ground batter to a bowl.. Let it rest for 10 minutes.. You can preserve half of the quantity for future use.. Add salt, chopped curry leaves and chopped onions.. You could saute murungai keerai (optional)..


Heat a tawa or griddle.. Grease with some oil.. Pour a scoop of batter.. Add little gingelly oil to the sides.. Maintain a medium flame.. Flip it to the next side.. Maintain a medium to high flame.. Adais crispy at sides and soft in the middle are ready with excellent flavor..