Ada Dosa
Ingredients for Ada Dosa:
1. Raw rice (Pachari) – 1 cup
Black gram (Uzhunnu) – ½ cup
Red gram (Thuvaraparipp) – ¼ cup
Bengal gram (Kadalaparipp) – ¼ cup
Green gram (Cherupayar) – ¼ cup
Horse gram (Muthira) – ¼ cup
Oats – 2-3 big spoons
Fenugreek seeds – 1 big spoon
Wheat – A little
Red chillies – 4 or 5
Shallots – 8 or 9
Curry leaves – 1 stalk
2. Salt – For taste
Asafoetida powder – A little
How to prepare Ada dosa?
1. Soak all the ingredients listed as 1 for 4 to 5 hours.
2. Grind all these ingredients and prepare the batter adding asafoetida powder and salt.
3. Keep it aside for 4-5 hours and allow the batter to ferment.
4. Now you can prepare ada dosa, applying gingelly oil or ghee.
Courtesy: Vanitha Magazine, July 1-14, 2017
Recipe submitted by Devi Sasidharan, Malappuram
Ada Dosa (Recipe 2)
Ingredients for Ada Dosa (Recipe 2):
1. Raw rice – ½ cup
2. Black gram – ½ cup
3. Bengal gram – ½ cup
4. Pigeon pea split (Toor dal/Sambar paripp) – ½ cup
5. Red chillies – 25
6. Asafoetida powder – ½ small spoon
7. Salt – For taste
8. Curry leaves – As needed
9. Sesame oil – As needed
How to prepare Ada Dosa (Recipe 2)?
1. Soak ingredients 1-5 in water for 3 hours and grind to a smooth paste to prepare the batter. You need not make a fine paste.
2. Add salt, asafoetida and sufficient water, with the consistency of dosa batter.
3. Add chopped curry leaves too.
4. Heat a tawa, spread oil and prepare dosas using a big spoonful of batter each.
5. Pour sesame oil on the top and edges of dosa.
6. When both sides are fried well, take dosa from tawa and serve with chutney.
Note: Dosa should be prepared as soon as batter is made. It should not be fermented.
To prepare coconut chutney:
Blend well – Two cups of scrapped coconut, 4 green chillies, 4 shallots, salt, gooseberry sized tamarind and a stem of curry leaves.
Courtesy: Vanitha Magazine February 1-14, 2010
Also read: Dosa in 7 varieties
Read a few more dosa, Idli and Ottathapam Breakfast recipes . Here is the page link. Click on the images in the gallery to read.
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