Adai dosai recipe

INGREDIENTS:

1. Split Bengal gram (Kadala parippu) - 1 cup
2. Red gram or pigeon pea - 1/2 cup
3. Rice - 1/4 cup
4. Black gram - 1 tablespoon (tbsp)
5. Hot dry chili - 5
6. Asafoetida - 1/4 teaspoon (tsp)
7. Shredded coconut - 1/4 cup
8. Curry leaves - 5
9. Coriander leaves - 10
10. Salt - to taste
11. Oil - as required

PREPARATION:

1. Soak Split Bengal gram , Red gram or pigeon pea , rice and Black gram for 5 hours.
2. Grind the soaked (Bengal gram , Red gram or pigeon pea , rice and Black gram ) ingredient, hot dry chili, asafoetida into a batter (dosai or pan cake consistency)
3. Now add the shredded coconut to the batter and mix well. Cut the curry leaves and coriander leaves into a fine pieces.
4. Add the cut curry and coriander leaves to the batter and mix well. Add salt to batter as needed and mix well.
5. Heat the flat iron skillet or non-stick tawa pan with coat of oil.
6. Pour a spoonful of batter in the center, spread with the back of the spoon to a thick round.
7. Once this side is cooked, flip over and cook until the adai dosai is cooked on the other side. Remove and serve

NOTES: