Toor Dal is one versatile lentil that we use in every day cooking, be it sambar, or rasam or even dal fry. In this (Toor Dal Adai) recipe, I have used Toor Dal to make crispy and filling Adai. Adai is a form of dosa and there are several versions of making adais using different lentils. Toor dal Adai is one delicious recipe that I want to share with you all. This is my entry to JFI event: Toor Dal hosted by my friend Linda of 'Out of the Garden'. Thanks Linda for hosting this event. Here goes the recipe.
Ingredients:
Toor Dal - 3/4 cup
Par Boiled Rice - 1 cup
Fresh Coconut (grated) - 1/2 cup
Green Chillies - 3 to 4
Asafoetida Powder
Curry Leaves
Salt to taste
Method:
Soak Toor Dal and Par Boiled Rice in water for 3 to 4 hours.
Grind the soaked Dal and Rice together. Add Coconut, Green Chillies, Asafoetida Powder and Chopped Curry leaves and Salt while grinding. Grind to a smooth dosa batter adding very very little water.
Use this batter to make nice and crispy thin Dosa or thick Adai. Serve with yogurt or any spicy chutney.
Note: The batter can be used instantly or used after fermenting.
This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.
