Other Names: Paruppu Dosai. Adai Dosai. Dal Dosa. Dahl Dosai. Pappu Dosa. Parippu Dosa. Adai Dosa.

This is my Grandmother’s recipe. But it didn’t turn out so well to me. Well…my grandma makes this really good. She was really generous with oil, probably that made the difference. Also she used to say….slow cooking is the key to this ‘adai’. Like one need to use very low heat/flame for a long time…so that the ‘adai’ gets not only crispier and also nice reddish tint to the one side. Moreover garlic aroma should fill the room. Isn’t that sound wonderful! So to whip up a perfect adai, do not flip them often, just only once, okay!!

Ingredients:

Thoor dal 1/2 cup
Chana dal 1/2 cup
Split moong dal 1/4 cup
Split urad dal 1/4 cup
Raw rice 1/4 cup

Soak all this above ingredients for at least 1 hour. And Coarsely wet grind it….using very limited water. Add salt to this batter and set aside.

Masal Ingredients:

Dry red chilies 8
Garlic with skin 8 cloves
Curry leaves 4 twigs
Salt very little.
Coconut 5 pieces (of 5 inch size)

Wet grind these coarsely. Mix with the batter.

Seasoning:

Mustard seeds 1/2 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Curry leaves few
Dry red chilies 4
Asafoetida 1/4 spoon.
Oil few spoons.

In a hot oil…..fry these above ingredients till they splutter. Mix this to batter.

Method:

1. Heat tawa over medium flame. Smear a spoon full of oil to it.
2. Make a thick crepe over it. Run a spoon full of oil on the sides. Cover with lid.
3. Turn the other side. No need to cover this time…..but still over medium flame only.
4. Let the Adai or dosa become golden brown color.
5. Serve them hot. It tastes good with out even side dish. Coconut, tomato or mint chutney will be too good.