August 13, 2013

Mixed Lentils Dosa (Ada Dosa)

Mixed Lentils Dosa or Ada Dosa or Adai is a Dosa with all the Lentils put together with rice. The ‘leader’ though, is Chana Dal or Bengal Gram. This Dosa is a welcome change from the popular Masala Dosa. At home, Mummy would make it mostly on Sundays and I would have one after the other, eyes busy with the Times of India Supplements (Sunday Special), obviously losing count of the number of dosas with butter and chutney. Yum! Melt the butter with hot Ada dosa and eat that butter smeared piece of dosa..oh man I would even refuse the tastiest chutneys!!😆
Ada Dosas are quite heavy and hence you can be sure you won’t be hungry for quite sometime! Having it hot is the best way to enjoy it crispy and tasty.
Ada Dosa is not exactly an instant dosa like Wheat Dosa. It requires prior soaking, but yes, no fermentation required. In fact, this batter should not ferment.
There is no fixed proportion for this dosa. I have mentioned the rough proportion that I use.
The Rice I use is Dosa rice.

Mixed Lentils Dosa or Ada Dosa with chutney or butter

Rice – ½ cup
Chana Dal or Bengal Gram – 1 cup
And a handful each of
o   Toor Dal (Split Pigeon Peas)
o   Moong Dal (Split Green Gram)
o   Urad Dal (Split Black Lentil without the skin-hence white)
Dry Red chillies – 3-4
Asafoetida – ½ tsp
Onion – 1 – finely chopped (optional)
Coriander leaves
Curry leaves

Before you begin: 
Wash and soak all the lentils given above overnight or for 7-8 hours. Along with it, also pop in the dry red chillies.

How I prepare:
  1. Grind the soaked lentils along with red chillies and asafoetida. Do not grind to a very fine batter, neither too coarse. (A mixie/mixer would work better than a grinder for Ada Dosa batter).
  2. Add onions, coriander leaves, curry leaves, salt and mix well. Consistency should be like that of a usual dosa batter, of pouring consistency. Onions change the flavour totally and make the dosas drool-worthy! (In the picture, I haven't added onions)
  3. Heat skillet, pour the batter with a ladle, spread into a circle, sprinkle oil, let it cook and then turn it over. Once both sides are cooked, serve hot with coconut chutney or Onion-Tomato Chutney and butter.
  4. Before pouring the batter, wipe the skillet/tawa with a tissue or cloth dipped in little oil. This will ensure the dosa will not stick to the tawa and come out easily. 
  5. If you are of the lazy kind (like me), you may simply grind all the lentils and chilli and skip the onions and coriander/curry leaves and still make crisp super-tasty dosas!

Ada dosa batter does not stay fresh for more than a day in tropical climate (like Mumbai). However I have noticed in Bangalore or cooler and dry climatic conditions, the batter does stay fine for 3 days. Refrigeration is a must. If you plan to keep the batter for next day, it’s best not to use onions on the first day. Add onions to the batter when you are sure that the batter will not remain for another day for sure 😁
Ada-Avial is a combination in Tamil Nadu, I am not too fond of it maybe not used to the idea!
For a change, once a while, add Coriander seeds, about a teaspoon, while soaking the lentils and then grind. This will give a nice change in taste. Happy eating!

Mixed Lentils Dosa or Ada Dosa

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