Adai - Dal Dosa From Tamil Nadu

We're in India!  It's been almost 3 years since our last time here and we are back via Vancouver, Tarifa and lastly London.  We will be in Mysore for 3 months to study with our yoga teacher Sharath Jois at the K. Pattabhi Jois Ashtanga Yoga Institute.  However, first stop was Auroville near Pondicherry in Tamil Nadu and taking advantage of one of our favourite meals of the day Indian breakfast.  Here is a recipe for one of the many many types of dosa you can find.  

A very nutritious take on the dosa from the South Indian state of Tamil Nadu. Being strongly Hindu and predominantly vegetarian population they use a lot of dals in order to get their protein in place of meat.

However, half the time, like with this pancake, you have no idea you're actually eating ground-beans for breakfast. The pancake has a rich, nutty kind of taste and a nice spongy texture. It's easy to eat these three (photod) in one sitting and one of the best things is, unlike dosa, you don't need to ferment this batter, so you can literally wake up and make it the same morning for breakfast if it takes your fancy.

If you have left-over batter you can use it to make pakoras or shape it into small patties and fry them as a really tasty snack.

Adai

1/2 cup long-grain rice
1/4 cup toor dal
1/4 cup urad dal
1/4 cup bengal/chana dal
3 dried red chillies
3 tablespoons dried coconut
 handful fresh coriander
pinch asafoetida
1 tsp salt
oil for frying

1. Rinse all the dals and rice together in a few changes of water. Then soak for at least 2 hours or overnight if you have time in a large quantity of water. Drain.
2. Place the dals in a food processor and adding about a cup of water (enough to make a thick batter) process until smooth. Then add the rest of teh ingredients and process for another 30 seconds.
3. heat a large non-stick frying pan over a medium heat. Heat a teaspoon of oil and then add a ladelful of the adai batter. Spread out in circles away from the centre, making the dosa as think as you are able. Then make a hole in the centre and drizzle a little more oil inside this. 
4. Immediately start working a spatula around and under the edges, gradually peeling the dosa from the pan and after about 30 seconds, turning it over to cook the other side. 
5. Drizzle another teaspoon of oil around the outside of the adai as you cook the other side for another 30 seconds.    

The dosa should appear nicely brown and crispy. Serve straight away whilst it's hot with                        coconut chutney. Stay tuned for many more posts from here in India, we are busy setting up our apartment kitchen and although we're enjoying the food from the cafes and restaurants we're looking forward to home cooking.