30 Minutes Whole Grains Adai Dosai(Dosa)

When you have unexpected guests and you want to give them something good to eat Adai Dosai comes in handy. Including the soaking time it takes around 30 minutes to prepare the dosa. If you start soaking the dals and rice as soon as guests come in, by the time you give them tea (Masala Chai (Spiced Tea)) we will be ready to grind it and the dosa batter will be ready.

Preparation time: 20
Cooking time: 10
Serving size: 6 dosas

Ingredients

• Parboiled or Idli rice - 1/4 cup
• Raw rice - 2 tbsp (I had brown basmati rice and used it)
• Green Whole Moong dal - 1/4 cup 
• Toor Dal - 2 tbsp
• Urad Dal - 2 tbsp 
• Chana Dal - 3 tbsp
• Red Chillies - 2
• Black Pepper - 10 count
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/4 tsp
• Asofoetida - 3 pinch
• Salt to taste
• Coriander leaves - 6 strands
• Curry Leaves - 5 nos
• Ginger - 1 inch piece

Preparation

1. Soak the dals and rice for 20 minutes in hot water (not boiling) in a hot pack(enables quick soaking).
2. After 20 minutes grind the soaked dals-rice, coriander, curry leaves, salt, asofoetida, ginger, red chillies, black pepper, cumin seeds and fennel seeds. Don't grind very fine, you need coarse texture. Set it aside.

Cooking

1. Bring dosa pan to low-medium heat and make dosa with 1 to 1 1/2 ladle spoon of batter.
2. Add 1/4 tsp of oil around the dosa.(Add oil as per your taste)
3. Flip after 1 minute.
4. Remove the dosa from pan after another minute and serve hot with any chutney.

Note:

• I prefer coriander or mint chutney than peanut or dalia chutney as the dosa itself has enough of protein and we don't want to overdo with the protein.
• If I have additional time I soak (whole urad dal with the black skin) instead of the normal urad dal.

Nutritional facts

Green moong dal is rich in protein and fiber. Apart from protein consuming urad dal increases energy level as it replenishes iron in the body. Chana dal is rich in protein, fiber and has low glycemic index. Toor dal has folic acid apart from protein and fiber. For nutrition of the spices used refer Essential Spices Used in Daily Cooking. Asofoetida is good for digestion specially to remove flatulence created by all the dals used. Red chilli is good for sensory nerves.

Appease your guest's palate with your protein rich Adai Dosai along with coriander (herb) chutney so they don't forget the visit to your house :)

You may also be interested in these recipes:

Masala Oats - Healthy and Tasty Breakfast

Nutritious Kids Choice Idli Podi 

Quick Ragi (Finger Millet) Dosa