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Ada/Adai
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1
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2reviews
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9saves
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5hr
Susmita
Washington, United States
Ingredients
Serves : 4
- 1 cup chana dal (split Bengal gram)
- 1 cup rice
- 1 cup urad dal (skinned split black lentils)
- ½ cup moong dal (split yellow lentils)
- Salt to taste
- Dry whole red chilis to taste
- 2 tablespoons cumin (jeera) seeds
Directions
Prep:20min › Cook:30min › Extra time:4hr10min › Ready in:5hr
- Soak the lentils and the rice in a large bowl, covered with water overnight, or at least 4 hours.
- Grind the soaked rice and lentils together with salt and red chillis and as little water as needed.
- Stir in the cumin seeds. Thin the batter as needed so you reach a consistency thin enough to spread the batter on the tawa (griddle).
- To make the ada: Heat a tawa (or flat griddle). Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Gently grease with oil on the edges and the middle. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Ada’s are best eaten hot off the tawa.
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Reviews (2)
4
by daisy
Does the batter have to be left for fermenting or can one make the dosas right after grinding it? - 14 Jul 2010
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