- submitted by Dahlia on 02-17-2009
(Spinach Dosa, Carrot Dosa, Bottlegourd Dosa, Zucchini Dosa)
can be made anyday for breakfast or dinner in no time. You can make these dosas with whatever vegetables you have on hand. It is easy to make (as it needs no planning ahead), healthy and tasty too. Some of the options include spinach (keerai) dosai, tomato (thakkali) dosai, bottlegourd (surrakkai) dosai, zucchini dosai, yellow squash dosai, carrot dosai, beetroot dosai
etc. This dosai is a complete meal by itself and does not need any sidedish.
Rice - 1 cup
Toor dal - 1/2 cup
Channa dal - 2 tblsp
Urad dal - 2 tblsp
Vegetable of your choice - 1 cup (chopped) - You could use spinach, tomatoes, bottlegourd, zucchini, carrot etc
Salt - as needed
Dry red chillies - 4
Asafoetida - 1/4 tsp
Ginger - 1 " piece
Cumin seeds - 1 tsp
Oil - for making adai
1.Wash and soak the rice and lentils for 1 hour.
2.Grind them together to a coarse texture along with the vegetable you plan to use, dry red chillies, ginger, cumin seeds, asafoetida, salt and the required water.
3.Make the batter in the consistency of a normal dosa batter. The batter can be used immediately to make dosas and does not need to be fermented.
4. Heat a dosa tawa or non stick pan or a griddle on medium high heat. It should be hot enough so that when you sprinkle few drops of water, it should sizzle away.
5.Take a spoonfull of the batter and pour in the center.
6.Spread the batter using clockwise circular motion with the back of the spoon.
7.Pour some oil in the center of the dosai and also on the sides.
8.Cook until both the sides are done. Usually it takes 2 minutes on each side. Leave it a little longer on the tawa if you want it crispy.
- This adai/dosai goes well with coconut chutney, kaara chutney, almond chutney or idli podi.
- Kids love to eat Adai with sugar.
Serves : 4
- Another variation is to make the adai batter following the same recipe just skipping the vegetable. Finely chop/grate the vegetables and add to the adai batter while making the adai.