5. i keep forgetting to ask my mom for the chilly chutney recipe. She turned it to 'rotti', flavored it with pudina, coconut and added green chillies and made rottis. After 2 hours, drain the water and add the broken wheat, green moong, chana dal, tur dal to a mixer. I will double check when I talk to her next , Wonderful Adai, am only trying to get better on Dosas these days…, CheersUK Rasoi Ongoing event : For you Mum, I have only made simple dosa at home till now.. Has tasted similar adai at a friends place one.. Will make this soon.. Bookmarked, oh myy..:( i was craving for adai while making dosas now, thinking i should ask my mom the recipe..n when i sit down to eat saw this post in fb.. craving so badly now..:( i jus love the lacy version..pls post the chilli chutney recipe too..looks soo tempting..:)). hii Nags..can u please share the chutney recipie.. Hi Nags, I have been browsing through your blog for a few days now. Main Menu. Coconut Chana dal Chutney is very nice combination Adai or lentil dosa. . One could trace the history of dosa from the songs of Baanars, a travelling community during Sangam period, who recorded what they saw. This dosa comes out as soft as jasmine. i think it can stay fresh for a day in the fridge. The lentils are called as “Bele” in Kannada. Nothing to beat a plate that Amma makes, its the best. Mysore Masala dosa or masale dose is a very popular breakfast recipe from Karnataka. Bele Dose or Mixed Lentil Dosa is a crispy thin dosa made with a mix of regular lentils. This is almost similar to the Adai we make in Tamil Nadu. I have seen in most restaurants with aviyal as combination but havent tasted it. Can u share the recipe of those 2 chutneys. Adai dosa can be made thick or thin, soft or crisp all to suit Read More but I follow the recipe that I had read a long time back in a Kannada weekly. just use any par-boiled rice. Unlike idli, dosa was already in use in the ancient Tamil country around the 1st century AD, as per references in the Sangam literature. Soak the rice, urad dal, and the mixed dals separately in water for at least 2 hours and a maximum of 4 hours. Your email address will not be published. Flip over after a minute or so and cook the other side until golden brown. 6. Edited to add: this has changed now, of course. Grind the urad dal first with little water. These dosas turn slight brown in colour (acquired from horse gram ) … don't hesitate to ask any questions or for help when needed . Your's look perfectly thin and crisp. Required fields are marked *. Mysore Masala dosa or masale dose is a very popular breakfast recipe from Karnataka. they look tempting. Each breakfast dish like Dosa, Idli has its own companion, these goes well with a particular type of chutney. Bele Dose or Mixed Lentil Dosa is a crispy thin dosa made with a mix of regular lentils. Dosa at that time was thick in size. In Kannada, mallige means jasmine flower. This site uses Akismet to reduce spam. The Adais come out brown and crisp. Keep the batter aside for 30 minutes. Adai is a popular South Indian variation to the popular Dosa. Adai is a healthy South Indian Breakfast dish made with rice and a few varieties of dals/ lentils or millets. In Kannada, mallige means jasmine flower. It doesn't need to be a smooth paste just more or less so. It is very good for health as lentils are rich in protein. My dosas never come out well. Looks awesome, in my place it is always adai with tomato chutney.. What is with some men and adai?! Adai is a healthy South Indian Breakfast dish made with rice and a few varieties of dals/ lentils or millets. I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) Great clicks! Hi Miss Nags- a frequent lurker, I'm coming out of the shadows to third or fourth the request for the chilli chutney recipe in the pic as the accompaniment- looks awesome! For that, add more water to the batter and make it much “looser”. Ragi with its high Iron and fibre content has obvious health benefits. The plate of adai above is from my Amma. Mixed Dal Dosa is known by various other regional names in India like “Bele Dosa” derived from “Bele” meaning lentils in Kannada, “Adai Dosa” in Telugu, “Panchratan Dal” Dosa as referred by some people in North which means Dosa made using five types of Dal. Heat a flat pan on medium flame and grease it with little oil. The lentils are called as “Bele” in Kannada. unlike the traditional dosa recipes which are thicker and prepared with rice and urad dal, adai dosa is thick and heavier with rice and combination of lentils with spices. Mix these together along with salt, asafoetida, chopped shallots, turmeric, and curry leaves torn roughly. 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