ADAI

1. ADAI DOSA

Ingredients
Rice -1 cup
Toor dal-1/2 cup
Dry chilly-2
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

Method
Soak and grind rice and dal.
At last add other ingredients and make a grind.
Add salt.
Allow it to ferment.
Do thin dosa and serve with coconut chutney.



2. MULTI DAL ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-6
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and mix.

Use immediately or allow it to ferment and do adai.



3. ONION ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, channa dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, chana dal, curry leaves in oil.
Add green chilly, onion and sauté lightly.
Add in batter and mix well.

Do medium thick adai.



3. VEG ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, channa dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Grated carrot-1/2 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, chana dal, curry leaves in oil.
Add green chilly, onion, carrot and sauté lightly.
Add in batter and mix well.

Do medium thick adai.



4. GREENS ADAI

Ingredients
Rice-1 ½ cup
Dals-1 cup
(Toor dal, moong dal, urad dal, Bengal gram)

Tomato-1
Dry chilly-3
Curry leaves
Cumin seeds-1/2 tsp
Asafoetida-a pinch
Small onion-7

For seasoning:
Mustard seeds, urad dal, chana dal, curry leaves
Chopped green chilly-2
Chopped onion-1 cup
Chopped methi leaves or drumstick leaves(murunga keerai)-1/2 cup
Chopped coriander leaves-1/4 cup
Oil

Method
Soak rice and dals separately.
Grind rice to coarsely.
Add dals and grind to batter.
Add remaining ingredients and make a grind.
Add salt, turmeric powder and ferment it.
Add coriander leaves and mix.

Season Mustard seeds, urad dal, channa dal, curry leaves in oil.
Add green chilly, onion and sauté lightly.
Add greens and sauté lightly.
Add in batter and mix well.

Do medium thick adai.



5. CABBAGE ADAI

Ingredients
Rice-2 cups
Thoor dal-1 cup
Red chilly-7
Asafoetida-little
Jeera-1/2tsp
Curry leaves-little
Cabbage-1/4 kg
Onion-100gms
Salt

Method

Soak rice and dal separately.
Grind rice, chilly, jeera, asafoetida, curry leaves nicely, add dal and grind well.
Add salt, mix.
Allow this batter to ferment.

Finely chop the onion and cabbage.

In oil season mustard seeds, urad dal, chana dal, curry leaves, put onion and cabbage, sautés lightly.
Add in batter, add finely chopped coriander leaves, little turmeric powder.

Make the batter to dosa batter consistency.
Do uthappam.

Coconut chutney is suitable for this dosai.


Note:

Instead of cabbage, carrot can be used.


5. MOONG ADAI

Ingredients
Whole moong dal-1 cup
Raw rice-1/4 cup
Ginger-few
Green chilly-4
Salt
Chopped onion-1/2 cup

Method
Soak rice and dal together.
Grind with ginger and green chilly.
Add salt.
Add chopped onion and mix well.
Do adai.


6. TOMATO DOSAI

Ingredients
Rice-1 cup
Raw rice-1/2 cup
Urad dal-1 tbsp
Toor dal-1 tbsp
Country tomato-5
Cumin seeds-1/2 tsp
Dry chillies-5
Curry leaves
Salt
Oil

Method

Soak rices and dal together.
Grind to batter-3/4 th.
Add chillies, jeera, curry leaves and tomatoes.
Grind to batter.
Add salt and ferment lightly.
Do thin dosa and serve with coconut chutney.


7. TOMATO WITH ONION DOSA

Ingredients
Rice-1 cup
Raw rice-1/2 cup
Urad dal-1 tbsp
Toor dal-1 tbsp
Country tomato-5
Cumin seeds-1/2 tsp
Dry chillies-5
Curry leaves
Salt
Oil

For seasoning:
Mustard seeds, urad dal, chana dal and curry leaves.
Chopped onion-1 cup

Method

Soak rices and dal together.
Grind to batter-3/4 th.
Add chillies, jeera, curry leaves and tomatoes.
Grind to batter.
Add salt and ferment lightly.

Season Mustard seeds, urad dal, chana dal and curry leaves with oil.
Add onion and sauté lightly.
Add in batter.
Add coriander leaves in batter and mix altogether.

Do thin dosa or medium dosa and serve with coconut chutney.


8. WHEAT ADAI

Ingredients
Whole wheat-1 cup
Dry chilly-3
Small onion-15
Curry leaves
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and grind the wheat coarsely.
Add chilly, jeera, curry leaves and grind to soft thick batter.
Add onions and grind once-mash coarsely.
Add salt.
Mix altogether.
Heat tawa; take a ladle of batter and spread like dosa to round shape using hand.
Spread oil and cook on both sides.


9. WHEAT ROTI

Ingredients
Wheat flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method
Mix all the ingredients together.
Add water –depends on type 1 and 2.

Type 1:
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.

Type 2:
Add water and make batter to thick consistency.
Apply a ladle of batter on tawa and spread evenly using hands.
Spread oil and cook on both sides.


10. RAAGI ROTI

Ingredients
Raagi flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method
Mix all the ingredients together.
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.


11. CORN ROTI


Ingredients
Solam (white corn) flour-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Paste
Few cumin seeds, curryleaves and small onion

Method
Mix all the ingredients together.
Add paste.
Add water and do like chapatti dough.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.


12. RICE ROTI

Ingredients
Rice flour or cook and mashed rice-1 cup
Chopped onion-1/2 cup
Green chilly-4
Curry leaves and coriander leaves
Salt

Method

Mix all the ingredients together.
Add water and do like chapatti dough-in case of using rice flour.
Apply oil on plastic sheet; take cricket size ball of dough.
Press evenly flat with hands to medium thick.
Cook in tawa on both sides in medium flame.



13. WHEAT ADAI

Ingredients

Wheatflour-1 cup
Coconut scrapped-2 tbsp
Greens (drumstick leaves or methi leaves) chopped-1/4 cup
Ginger, green chilly paste-1 tsp
Curryleaves, coriander leaves-chopped
Salt
Oil

Method

Mix all the ingredients to soft dough.
Do balls, press in plastic sheet to little thick by applying oil.
Cook in tawa both the sides with oil.