Adai is a dosa made with mixed dals, rice and spices. I was introduced to this name very recently from my Tamil friends. From last couple of years, I used to make Dosa with Urad dal, Chana dal, Mung dal, Toor dal and Rice as it is more healthier than just doing it with Urad dal and Rice. After my friend mentioned this name Adai, I searched and found out that each recipe is different from one another and it doesn’t need fermentation. I usually mix all dals/lentils  (whatever dals, I have in my pantry) with rice (all in equal ratios) and spice with green chillies and ginger. It can be taken in breakfast but I prefer it as lunch or dinner.

This time I made it with whole urad dal, whole mung dal, kala chana and barley. Like listless varieties of dosa’s this Barley Adai is very tasty and healthy as well.  Hope you will like it.

Ingredients:

1. Whole Urad dal – ½ Cup
2. Kala chana – ½ Cup
3. Whole mung dal – ½ Cup
4. Barley – ½ Cup
5. Green chillies – 3
6. Ginger – 1 small cube
7. Jeera – 1 tsp
8. Salt – as required

Method:

• Wash and soak all dals along with barley for about 8 hours.
• Coarsely grind dals, barley with other ingredients by adding water little at a time.
• Heat non-stick dosa pan on medium-high heat. Once the pan is heated pour laddle full of batter on pan and spread the batter in circles like dosa with the back of the spoon.
• Spray little oil around the edges. When the adai is little brown, turn other side and cook for 20 seconds.
• Remove from pan and serve warm with your desired chutney.

Linking this to

Bon Vivant #11 – Healthy Appetite

 Nivedhanam and  CookCookandCook and Thoushaltcook

South Indian Cooking(SIC) series, Event# 3  and Anu’s Healthy Kitchen

Lets cook healthy breakfast event