Crispy and soft adai

On every Fridays i will have the idli and dosa batter ready for weekends. That will be very handy when i come home. This type of adai need not be fermented, so just grind and do it. You have to work these kind of adai's in wok, for the shape and softness. If we put in dosa pan you will have crispier dosa but inside it will not be soft.  It can be served with chutney or sambhar.

Ingredients:

Boiled rice - 3 cups
Toor dal - 1 cup
Red chilly - 3
Ginger - 1 tbsp

For seasoning:

Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Onion - 2
Curry leaves - 5
Coriander leaves - 1/4 cup

Method:

Soak the rice and dal for 3 hours. Grind to a coarse paste with red chilly, ginger and salt.

                               

Add a tsp of oil in pan add all the ingredients given for seasoning except coriander leaves. Fry till onion is transparent. Transfer to the batter add coriander leaves mix.

 

In a small tawa, add the batter with a 1/2 tsp of oil and cook on a slow flame for 5 minutes, then turn and cook for 5 more minutes.

Note:


It should be cooked on a low flame. The outer part will be very crispy and inside it will be soft.