Unfermented Adai Dosa Recipe
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Buy locally grown organic ingredients, if possible
1/2 cup white or red rice, raw
1/2 cup toor dal (split pigeon peas)
1/2 cup yellow mung dal (split green mung, skinned)
2 Tablespoons chana dal (split bengal gram, skinned)
2 Tablespoons white urad dal (split black gram, skinned)
1/2 cup water, more as needed
1/4 cup carrots, grated (optional)
1/4 cup onion, chopped
10-12 curry leaves, chopped
10-12 cilantro leaves, chopped
1 teaspoon chopped ginger
1/2 dried red chili (optional)
1/2 teaspoon cumin seeds (jeera)
1 pinch asafoetida powder (hing)
Ghee, as needed (make organic ghee at home)
Rock salt (saindhav salt) to taste
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With a mix of diverse lentils, this dosa becomes a rich source of dietary fiber and vegetarian protein, supporting healthy bowel movements while providing vitality and strength to the body.
The spices such as cumin, ginger, and asafoetida present in the recipe stimulate digestion, ensuring the effective breakdown and assimilation of nutrients.
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While spices assist in digestion, it’s crucial to use them mindfully, especially for those with Pitta dominance, to avoid aggravating this fiery dosha.
Recipe Serves 6-8
Directions:
Thoroughly wash the rice and lentils, and immerse them in water to soak overnight or for at least 8 hours.
Grind the soaked rice and lentils with adequate water until a smooth and pouring consistency emerges.
As you prepare to make the dosa, infuse it with the goodness of vegetables, spices, and herbs. Stir the batter well, ensuring an even mix.
Preheat it and delicately brush it with ghee. Pour the batter and spread it out in a thin layer. Drizzle ghee over the dosa, allowing it to cook till it reaches a beautiful golden brown hue. Serve immediately with a side of your favorite chutney.
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Ayurveda is a traditional system of wellness and is not a substitute for medical care. Content here is educational. Please consult your physician about any medical condition.