Adai dosai recipe using kerala matta rice dosai , a healthy version, using matta rice, the recipe with full video. Adai dosai | lentil dosa is a popular South Indian tiffin | breakfast recipe. I have already posted the traditional recipe of South Indian adai . Also, we have Samba wheat rava adai , Millet murungakeerai adai and maravalli kizhangu adai recipe on the website. I have tried this Kerala matta rice adai sometime back when i posted the recipe of how to cook Kerala matta rice.
Adai is loved by everyone at home. Generally, we take adai with molagapodi or Jaggery. Rarely I make chutney for adai. This time i tried a version of tomato chutney which paired well with the adai and also tasted so yum with idli dosa too. I will share the recipe soon.
Kerala matta rice adai
- Wash and soak 1 cup kerala matta rice.
- Soak 10-12 red chilis in the water. This will ensure smooth grinding of chilies.
- In a separate bowl add 1/4 cup toor dal, ¼ cup chana dal, ¼ cup yellow moong dal and 2 tblsp urad dal.
- Soak for 4 hours.
- Drain the water and put the dal and rice into a mixie jar.
- Add curry leaves, asafoetida and a small piece of ginger.
- Grind everything together.
- Transfer to a vessel.
- 1 cup sliced small onions. You can add finely chopped big onions too.
- Mix well. Adjust water to reach the right consistency.
- Heat a pan.
- Pour a ladle full of Matta rice adai batter.
- Spread on the tawa.
- Put a hole in the center.
- Cook on both sides.
- Kerala matta rice adai ready.
- Repeat this same for the rest of the batter.
- This batter can be stored for a week in the refrigerator.
- You can replace small onions with big onions.
- You can add grated carrots or beetroot to the adai and make it more health
Kerala matta rice adai
Ingredients
- 1 cup Kerala matta rice
- ¼ cup Toor dal
- ¼ cup Channa dal
- ¼ cup Yellow moong dal
- 2 tblsp Urad dal
- 10- 12 Red chili
- Salt as needed
- 1 cup Small onions sliced
- 2 pinches Asafoetida
- Curry leaves few
- Ginger a small piece
- Oil to make adais
Instructions
- Wash and soak 1 cup kerala matta rice.
- Soak 10-12 red chilis also in the water. This will ensure smooth grinding of chilies.
- In a separate bowl add 1/4 cup toor dal, ¼ cup chana dal, ¼ cup yellow moong dal and 2 tblsp urad dal.
- Soak for 4 hours.
- Drain the water and put the dal and rice into a mixie jar.
- Add curry leaves, asafoetida and a small piece of ginger.
- Grind everything together.
- Transfer to a vessel.
- 1 cup sliced small onions. You can add finely chopped big onions too.
- Mix well. Adjust water to reach a right consistency.
- Heat a pan.
- Pour a ladle full of adai batter.
- Spread on the tawa.
- Put a hole in the center.
- Cook on both sides.
- Kerala matta rice adai ready.
- Repeat this same for the rest of the batter.
- This batter can be stored for a week in the refrigerator.
