Wednesday, October 12, 2011

Wheat Adai/Dosas/Uthapams

I feel wheat dosas are much easier than making chapatis!But my dear hubby dear feels its too bland and all other adjectives!So I thought let me give this wheat dosa a make over and so came this beautiful uthapam or adai.Adai is the thicker version of our beloved dosas!Usually adai is made with a mixture of lentils and thus makes it a healthier version too!

wheat adais with tomato chutney



Preparation time 30 mins
Makes 10 adais

You need

Wheat flour 1 and half cups
Rawa 1/2 cup
Salt to taste
Water to make a runny batter

To do the tempering


Oil/Ghee 2 tablespoons (or more)
Onion 1 medium
Channa dal/Gram dal/kadala paruppu 1 tablespoon
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Curry leaves chopped finely 2 tablespoons
Red chillies/green chillies chopped finely 1 tsp
Cilantro chopped 1 tablespoon
  • Mix the flour and rawa in a bowl with the water.Mix it to make a lumpless batter.(leaving it in the water for about half hour will remove the lumps automatically :) )
  • Heat the oil in a pan, add the mustard seeds and let it splutter then channa dal and cumin seeds, fry all channa dal until brown, add the onions and let it turn translucent.Now add the chillies.
  • Add the curry leaves and let it fry until crisp.
  • Throw the tempering into the flour + rawa mix and check for salt.
  • Heat the tawa and make thick dosas/adais.Drizzle oil/ghee over the edge of the adai.(adais are made thick and so you would need to cook it on a lower flame so the center cooks well)
  • Tasty spicy adais are ready to be served with tomato chutney :)
Sending this to Taste of pearl city's Anyone can cook series 36



Sending this to Hibernative foods@ticklingpalates.


You May also like

Related Posts Plugin for WordPress, Blogger...

ShareThis