Thursday, August 8, 2013

Adai with Peanut Chutney

Adai (mixed dal/pulses) is a variety of dosa (crepe prepared from fermented batter made using rice and broken black gram) found in Southern India. It comprises of various pulses which makes it protein packed and satisfying breakfast/dinner. Every once in a while, I make them especially when I run out of the idli/dosa batter and grow a bit tired of eating the usuals. The use of asafoetida and ginger adds a nice flavor to these crepes as well as aids in digesting the different pulses.  

Adai is generally thicker than the regular dosa and not as crispy. In some places in southern india, it is served with avial (kerala-based dish made with vegetables in a mildly spicy yogurt-coconut gravy). Since, it tends to be a bit dense and flavorful on its own, you really don't need any accompaniment but coconut or peanut chutney works well. This dish brings back memories from my school days...every time mom made them, I used to enjoy them with chill-garlic sauce. No wonder I still like spicy and flavorful food..who doesn't???


For Adai:

1/4 cup split & peeled mung/moong beans (broken green gram/moong dal)
1/4 cup whole mung/moong beans (whole green gram)
1/4 cup urad dal (broken black gram)
1/4 cup toor dal (red gram)
1/4 cup channa dal (bengal gram)
1/4 cup masoor dal (red lentils)
3-4 green chillies
4-5 dry red chillies
Few curry leaves
1/8 tsp asafoetida
1/2 tsp black  peppercorns
1/2 tsp cumin seeds
Salt, to taste
1/2 inch peeled fresh ginger (optional)

For Peanut Chutney:

2/3 cup dry roasted unsalted peanuts
2 green chillies
2-3 tbsp fresh or frozen grated coconut
1/2 tsp tamarind paste (adjust to taste)
Salt, to taste

For tempering:

1 tsp oil
1/2 tsp black mustard seeds
1/2 tsp urad dal
Few Curry leaves


For the Adai:

In a large bowl, soak all the pulses together overnight.

In a blender/mixer, take half the batch of soaked pulses, add 2 green and 2 red chillies,  little asafoetida, curry leaves, 1/4 tsp each of peppercorns and cumin seeds, 1/4 inch ginger and salt. Grind well into a medium coarse paste. 

Repeat the same for the remaining batch of pulses.

Note: Unlike the usual idli/dosa batter, this batter does not require any fermentation and can be used immediately.

On medium-high heat, in a flat pan (or tawa), take a ladle full of the batter and spread evenly into a circle and drizzle some oil on it.

Cook the dosa for few mins until it starts to turn slightly golden brown, flip to the other side and let it cook for 1-2 mins.  Remove from pan. 

Serve hot with peanut/coconut chutney or sambar.

For a variation, you can add chopped cilantro and some chopped red onions (raw or sautéed)  to the batter.

For Peanut Chutney:

In a blender, add the dry roasted peanuts, green chillies, grated coconut, tamarind paste and salt. Dry grind the ingredients and add  little water at a time and grind to a fine paste (might require up to 1/4 cup water..adjust based on the consistency). Add more salt or tamarind paste, if required. Pour the chutney into a serving bowl.

In a small tempering pan, heat oil, add mustard seeds, urad dal and curry leaves.  After the mustard seeds start to splutter and urad dal turns slightly golden brown, turn it off. Pour the tempering over the chutney. Mix well and serve.

Makes 8-9 dosas. 

1 comment: said...

Mmmmm I want some vegan dosa!!!!

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