A type of Dosae made with different pulses is the super crispy and spicy Ade Dosa (Adai Dosai). This does not need any fermenting and hence you need not worry about weather conditions.
The Ade Dosae is a typical dosae from the Tamil Nadu where different pulses are soaked and ground together to form the batter. This is my paternal grandmother's recipe which she learned during her stay in Chennai.
The pulses need about 3-4 hours or over-night of soaking time. The measurements below make about 18 dosas.
Ingredients:
I have used 1/2 cup as my base measure.
Toor Dal - 1 measure
Chana Dal - 1 measure
Urad Dal - 1/3 measure
Dosa rice - 2 1/3 measure [broken rice]
Fenugreek (mentya) seeds - 1/2 tsp
Grated coconut - 1/3 measure
Green chillies - 2
Dried red chillies - 2
Ginger - 1 inch
Salt - 1 tbsp
Oil - as required
Method:
Wash and rinse - toor dal, chana dal, urad dal, dosa rice and fenugreek seeds. Soak in sufficient amount of water for 3-4 hours or overnight.
Grind the mixture with grated coconut, green chillies, red chillies, ginger, salt and water as required to form a thick batter.
Mix the batter and add water if required to form the perfect consistency. Spread the batter evenly on a hot tawa. Add oil and let it cook till it turns crispy. Best served with Molagai pudi or Chutney pudi.
This batter recipe has never failed to make crispy dosas for me. Let me know how it came out for you in the comments below.
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