Adai Mix dal dosa. Mixed Dal Adai Dosa or multi dal dosa is healthy, nutrition does made with different legumes, rice and spiced up with ginger, chili. Mixed dal dosa or adai is great way of starting a day or even for lunch, dinner pair along chutney, sambar or anything else of your choice for a powder packed breakfast. Adai recipe - Adai is a kind of dosa from tamilnadu.

It is one of the most commonly eaten foods from Tamil. Mixed dal dosa is a protein-packed dosa, with good amount of proteins coming from the lentils. Mix the batter well with clean hands. You can have Adai Mix dal dosa using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Adai Mix dal dosa

It's 1 cup of black eyed beans / lobia.
It's 1/4 cup of rice.
Prepare 2 tbsp of toor dal.
You need 2 tbsp of moong dal.
You need 2 tbsp of masoor dal.
Prepare 1/2 tbsp of methi dana(fenugreek seeds).
You need To taste of Salt.
It's 1 of onion.
You need 1 inch of ginger.
You need 3-4 of green chillies.

Add water if required to make the batter of running consistency, like dosa batter. If you want you can ferment it for few hrs or use directly. Heat the dosa griddle or non stick pan. Wipe the pan with wet cloth.

Adai Mix dal dosa instructions

Wash and soak all the dal, rice and methi seeds for 5 to 6 hrs...
After 6 hrs grind the soaked ingredients with onion, ginger and green chillies to a fine batter...
Add salt to taste and mix well...
Heat tawa and spread the batter and cook on both sides and serve hot with coconut chutney or any gravy of your choice...

Pour a ladle of the batter and spread it like dosa. Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'. The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation. The Adais are prepared slightly thicker than the regular dosa and they consume lots of oil as the batter is. secondly, traditional adai dosa batter is thick and dosa turns to be a thick pan cake. alternatively you can also make the batter watery like neer dosa or rava dosa and pour on dosa pan similar to it. lastly, you can make the dosa more spicy by adding ingredients like garlic, fennel. I made a little variation from the traditional Adai recipe which is popularly made in Tamilnadu.