Lentils Adai

     "Adai", its one of the most favorite dish of mine. If it is with Aviyal, OMG ! i can gobble many. This time i tried a new version by adding all the grams/dhalls whichever i had at home. (You can check the Ingredients list) This time i prepared it in dosa consistency rather preparing as thick batter. Due to which, the dosa was sooooooo cripsy and really yummy with good taste. Here comes "All in all" adai recipe for your views :P

                                       

ALL YOU NEED:

Rice	1 cup
Toor Dhall	1/4 cup
Channa Dhall	1/2 cup
Moong Dhall	1 Fistful
Black urad dhall	1 Fistful
Green moong dhall	1 Fistful
Ginger	1 inch
Red Chilly	15 Nos.
Hing	Pinch
Salt	To taste
Water	To batter

To Garnish:

Coriander Leaf	Fistful
Chopped Onion	1 No.
Curry Leaf	Fistful

METHOD:
     Soak all the lentils (Grams and Dhall) and Rice for 6 hrs. Now drain the water. Put it all in mixer along with Hing, ginger and required salt. Grind it to a smooth batter or coarsely (It depends upon your taste). Let it sit down for a while. Just before you prepare adai, add chopped onion, coriander leaf and curry leaf. Mix well. Serve hot with aviyal or any type of chutney.

♬ Sangeetha♡Nambi ♬

Black urad dhall dosai

     In general my all time favorite and savior recipe will be NORMAL, REGULAR dosai. Eventhough its my favorite, one point of time, am totally bored of usual one. Suddenly i got a many variants of dosai recipe from one of my friend. She got many and many varieties like ragi dosai, black urad dhall dosai, green gram dosai etc etc.
    Being a food blogger, do you think will i leave those versions ???!!! NOWAY!!! Asusual i looted the method from her :P Here comes my tried and tasted(ing) recipe....

ALL YOU NEED:

Idly rice	3/4 cup
Whole black urad dhall	1 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak black urad dhall + fenugreek and idly rice separately for 4 hours. Now wash it well and grind separately by adding required salt and water, as we do it for usual dosai batter. Allow it to get fermented and prepare the dosa by adding generous sessame oil and serve crispy dosa with coriander chutney !

Note: Dont soak black urad dhall for longtime as the skin will come off. In 4 hrs time, black urad dhall will not be fully soaked, but still you can grind it to a fine paste.

♬ Sangeetha♡Nambi ♬