Adai/Ada Dosai

Ingredients:-

Raw rice/pachari/pacharissi                              - ½ cup

Boiled rice (puzhukkalari/puzhungalarissi)   - ¼ cup

Toor dal/lentil/thuvaramparippu                     - 1 table spoon

Urad dal/uzhunthu parippu/black gram dal  - 1 table spoon

Bengal gram dal/kadalaparippu/channa dal   - 1 table spoon

Red chilli                                                                  - 4

Black pepper                                                           - ½ tea spoon

Asafetida                                                                 - ½ tea spoon

Curry leaves                                                           - 2 strands

Salt to taste

Gingili oil                                                                - 12 tea spoons

Method:-

Soak rice and all dals for 3 hours. Wash the soaked items with chilli, pepper, salt asafetida to a little coarse dough and add curry leaves to it. The dough should to the consistency of dosa dough. Remember the dough should not ferment. If it is fermented the Ada will have a sour taste. If you like that taste you can leave it to ferment over night.

In a hot Dosa pan spread one full ladle of dough in a circular motion to a thin Adai. Spread one tea spoon oil on to it. When one side is done tilt to the other side and add ½ tea spoon of oil and cook it to a crisp Adai. Repeat the same with the remaining dough.

Adai is good if served hot with powdered  Avial/Jaggery/fresh yogurt/ghee and sugar/coconut chutney.