Tamil Nadu

Adai

Name: Adai
Prep time: 3 h
Cook time: 40 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 3/4 cup rice; 1/4 cup chana dal (split chickpeas); 1/4 cup toor dal (split pigeon peas); 2 tbsp urad dal (split black gram); 2 tbsp moong dal (split yellow mung beans); 4 to 5 dried red chilli; 1 inch ginger; a pinch asafoetida; 1 1/4 tsp salt; 1 finely chopped onion; 1 sprig chopped curry leaves; 2 tbsp fresh grated coconut; 3 tbsp cooking oil (vegetable oil)

Four dals walk into a dosa. Nobody leaves hungry.

40 minTime

12 gProtein each

mediumSpice

3hPlan ahead. Soak for 3 hours first; the 40 minutes come after.

The mixed lentil dosa3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

401kcalsame

12 gproteinsame

7 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Chana dal (split chickpeas)¼ cup

Toor dal (split pigeon peas)¼ cup

Urad dal (split black gram)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Dried red chilli4 to 5

Ginger2.5 cm

Asafoetidaa pinch

Salt1¼ tsp

Onion1, finely chopped

Curry leaves1 sprig, chopped

Fresh grated coconut2 tbsp

Cooking oil (vegetable oil)3 tbsp

Method

5 steps

1Soak the rice and all the dals together with the red chillies for 3 hours. Drain.
2Grind with ginger, asafoetida, salt and a little water to a thick, slightly coarse batter.
3Stir in the onion, curry leaves and coconut.
4Heat a tawa well. Spread a ladle of batter into a round a little thicker than dosa, poke a hole in the centre and drizzle oil into it and around the edges.
5Flip and cook the other side until golden and crisp. Serve hot with avial, or with jaggery and butter.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Adai

Four dals walk into a dosa. Nobody leaves hungry.

40 minTime

12 gProtein each

mediumSpice

3hPlan ahead. Soak for 3 hours first; the 40 minutes come after.

The mixed lentil dosa3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

401kcalsame

12 gproteinsame

7 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Chana dal (split chickpeas)¼ cup

Toor dal (split pigeon peas)¼ cup

Urad dal (split black gram)2 tbsp

Moong dal (split yellow mung beans)2 tbsp

Dried red chilli4 to 5

Ginger2.5 cm

Asafoetidaa pinch

Salt1¼ tsp

Onion1, finely chopped

Curry leaves1 sprig, chopped

Fresh grated coconut2 tbsp

Cooking oil (vegetable oil)3 tbsp

Method

5 steps

1Soak the rice and all the dals together with the red chillies for 3 hours. Drain.
2Grind with ginger, asafoetida, salt and a little water to a thick, slightly coarse batter.
3Stir in the onion, curry leaves and coconut.
4Heat a tawa well. Spread a ladle of batter into a round a little thicker than dosa, poke a hole in the centre and drizzle oil into it and around the edges.
5Flip and cook the other side until golden and crisp. Serve hot with avial, or with jaggery and butter.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Adai

Make it your way

Ingredients

Method

Adai

Make it your way

Ingredients

Method

Make it a meal