Thalicha adai/ adai dosa( mixed lentils and rice crispy crepes)

Other

4 servings

Very Easy

20 min

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Ingredients

• Idly Rice or Ponni Rice - 2 Cups
• Bengal gram/ Kadalai Paruppu - 1/2 cup
• Toordal/ Thoovaram Paruppu - 1/2 cup
• Urad dal - 3 tablespoons
• Garlic cloves - 7
• Whole red chilly - 7
• Coconut shredded - 1/4 cup
• Salt to taste

You may like

• Spanish lentils
• Pork butt with lentils (petit salé aux lentilles)
• Air fryer falafels, for a crispy result without frying!
• Rice salad with chicken, zucchini, pine nuts and balsamic vinegar

Preparation

• Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly.
• Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours.
• After 2 hours, heat 1-2 teaspoons of oil in a kadai on high heat. Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side.
• Remove the lid and turn the adai on the next side and cook without the lid.
• Cook on both sides until golden brown and crisp. Serve hot with Avial or with Jaggery and Butter. The above quantity will yield about 8 to 10 Adai.

Mythreyi

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