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Adai (Lentils Crepe)


This is an adapted Dosa, prepared with lentils and rice.
I prepare with solely Channa dal and it is quite tasty.It has a taste different from traditional Dosas and is a filling meal.

Method 1
Channa Dal- 1 bowl
Ginger- 2 inches
Chillies- 3-4
Black pepper- 1 tbsp
Curry leaves- 2 sprigs
Red chillies - 5
Salt- 2 tbsp
Water- 2 bowls
Oil- to cook
Onions (chopped)- 2 to 3

Method 2 The best and ABSOLUTELY HEALTHY!!
Channa Dal-1/4 cup
Toor/Thuvar/Arhar Dal-1/4 cup
Moong Dal-1/4 cup
Urad Dal-1/4 cup
[(i added whole green moong)- 1/4 cup]
Rice- 1/2 cup
Ginger- 2 inches
Chillies- 3-4
Black pepper- 1 tbsp
Curry leaves- 2 sprigs
Red chillies - 5
Salt- 2 tbsp
Water- 2 bowls
Oil- to cook
Onions (chopped)- 2 to 3

Soak the channa dal(method 1) for atleast 5 to 6 hours. Can be soaked overnight.
METHOD 2- Soak Pulses and rice seperately in water for atleast 6 hours.
Grind with some water.
When half ground, add salt, chopped ginger, green & red chillies, black pepper and curry leaves and grind.
Heat a griddle.
Put a few drops of oil.
Put a ladle of the ground batter and spread to form a dosa.
Traditionally spread with one’s fingers, It is easier with a flat spoon.

Pour oil on the sides.
Cover with a lid and let it cook.
Sprinkle chopped onion, a little oil and press.
Turn over and repeat cooking for the other side.
Sprinkle oil and cover till done and browned.
My mother always serves it with homemade white butter and jaggery, to be mixed and eaten.

I am not a sweets person, so I like it with spicy chutney, gunpowder or pickles.

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