Ada Dosa: Recipe

yugasiniStarred Page By yugasini, 1st Dec 2012 | Follow this author | RSS Feed
Posted in Wikinut>Reviews>Food

Ada dosa is prepared with 3 different pulses are chana dal, urad dhall and tuvvar dall, every body in familylikes ada dosa, it can be consumed with chutney or sambar.

Ada Dosa

A blend of several distinctive beats teamed with rice, ada dosa tastes a tad not quite the same as the normal dosa and the formula adds more mixed bag to your breakfast.

Numerous homemakers have their signature way of making the ada dosa as they ponder different changes of dimension of the essential elements. The final effect advances to a firm and crunchy dosa which youngsters similar to a considerable measure.

Here's the means by which you can go concerning making the ada at home

Ingredients for Ada dosa


Chana Dal: 100gms

Tuvar/arhar dal: 100 gms

Urad dal: 100 gms

Rice: 50 gms

Salt to taste

Douse every last trace of the elements-chana dal, tuvar dal, urad dal and rice for something like 3 to 4 hours. Make a fine glue of the doused dal-rice mixture in a processor. The outcomes can be great if the water in which you have splashed the dal and rice is utilized for grinding the mixture. Add approximately 50 to 100 ml additional water while making the glue depending on if you think the hitter will come to be too thick. In the wake of actualizing the fancied consistency, add salt to taste. Keep the hitter aside to settle for in the ballpark of 15 minutes.

Preparation of Ada dosa



At whatever point you are all situated with chutneys and sambar, you can begin making the ada. To start with hotness a non stay even tawa. Sprinkle some oil on it and spread the oil equally. Then utilize an even bottomed modest katori and spread the player onto the tawa equitably.

Begin spreading the hitter from the focal point and go ahead till it spreads out. Add a little oil to every last trace of the corners (hence forasmuch as it is a round-you could need to include the oil opposite the edge!). At the point where you spot the dosa turning golden yellow in colour you can take it out of the tawa and serve in addition to coconut chutney or sambar-either course you like.

Source: The Times of India News.

Tags

Ada Dosa, Batter, Chutney, Colour, Dhall, Regular Dosa, Rice, Sambar, Soaked, Spread

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Comments

author avatar Sivaramakrishnan A
3rd Dec 2012 (#)

I remember my grand mother making it tapping all parts of the dosa with her palm. That gives added taste just like when you eat with our fingers! siva

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author avatar yugasini
3rd Dec 2012 (#)

Hi Sivaramkrishanan,

Still we are preparing several types of dosas in my home, have a nice day.

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