MORU MORU ADAI RECIPE / CRISPY ADAI DOSAI WITH CHUTNEY.

Crispy adai / Moru moru adai recipe/ lentil dosa. After seeing so many adai dosai in blogs, I found that no two adai recipes are the same. U all have your own style of making it with different proportions of lentils/ dals. So I wanted to post mine with which you get a crispy (moru moru) adai. My husband likes this adai just because its crispy. I always eat adai with sugar as accompaniment. But my mom used to make curry leaves chutney. This is also a great combination. So I have given the recipes of both adai and chutney.

Ingredients required: (1 cup = 240ml)

• Idli rice – 1 cup
• Toor dal – 1/4 cup  
• Chana dal / Kadalai paruppu – 1/4 cup
• Red chilly – 5 – 7 nos ( Depends on spice, I used 4)
• Ginger – A small piece to grind  & a small piece to add in batter.
• Asafetida / Hing – 1/4 tsp
• Salt  & water – as needed.
• Big onion – 2 nos (Finely chopped)
• Curry leaves – a sprig (chopped)
• Coconut pieces – 1/4 cup
• Cooking oil – to cook.

How to make:

• Wash and soak the rice and dals together for 2 - 4 hours.
• Grind it slightly coarse like rava by adding red chillies, hing and salt.
• Add water if adai batter is too thick.Adai batter should be in pouring consistency. (But not too watery)

• Add the chopped onions and curry leaves , ginger pieces and small coconut pieces into the batter. Mix it well. Check for salt..

• Heat a dosa tawa greasing with oil and pour the batter into it.
• Spread it and sprinkle sesame oil around it.

• Cook in open flame in medium flame.
• Flip the dosa and cook the other side.

Yummy, crispy adai dosa is ready. As we have used more toor dal than chana dal , adai will be crispy.

 CURRY LEAVES CHUTNEY

Ingredients:

• Curry leaves – 2 sprigs
• Grated coconut – 1/2 cup
• Red chilli – 2 to 3 nos(increase based on ur taste)
• Tamarind – 1 seed.
• Salt & water – as needed.

Method:

• Grind all the above to a smooth paste.No seasoning required.

Serve the yummy hot adai with curry leaves chutney!!