Grind the rice with the red chillies, then reserving a handful of the soaked dal, grind the remaining with the fennel seeds. Mix both together with the rest of the ingredients and the reserved dal. The batter is ready, need not be fermented, it is slightly thick, when you place a laddle of batter on the skillet, it will not spread by itself. Heat a skillet, pour two laddles of batter, spread it with the back of the laddle, pour a teaspoon or two of oil around it, cook on medium heat, takes 3 or 4 minutes to turn golden brown on one side. Then flip it and cook the other side for 2 or 3 minutes till brown spots appear. Remove and serve it hot as such or with some chutney.
Adai - दाल दोसा (Rice and Lentil Crepes)IngredientsTo SoakRice - 1 cupChana Dal - 1 cupToor dal - 1/2 cupYellow Moong dal - 1/2 cupUrad dal - 1/2 cupDry Whole Red Chilies - 4-5 or as per your tasteTo GrindCoconut - 1/2 cupHing (Asefoetida) - 2-3 pinchesSalt - as per tasteTo GarnishOnions - 1 cup, finely choppedCilantro - 1/2 cup, finely choppedPreparationSoak the ingredients under "To Soak" in enough water (to cover and about 1-2 inches on the top, meaning such that it is always soaked all the time) for 3-4 hours
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Arisi Paruppu Sadam / Lentils rice is an authentic Kongunadu recipe. This is a very famous recipe in coimbatore district, it’s simple and doesnot need any elaborate cooking process, yet delicious combination of flavours