COOKING
PROCEDURE

1
Wash and soak the dhal, rice and red chili together at least 2 to 3 hours before grinding.
2
Grained coarsely without adding more water along with Saunf.
3
Add onion, green chili, ginger, chopped coriander and curry leaves along with salt, Umami seasoning
AJI-NO-MOTO® and chopped coconut pieces into the batter then mix well and leave for 20 minutes.
4
Heat in a Tawa and add batter spread it on round shape and make 4 holes into the Adai and pour 1tsp of oil in each whole cook well on slow flame to both sides.
5
Then serve hot with avial or Jaggery.
INGREDIANTS QUANTITY
Gram dhal 1 cup
Toor dhal ½ cup
Urad dhal ¼ cup
Raw rice ½ cup
Boiled rice ½ cup
Red chilly 7no
Saunf 2tsp
Asafoedita ½ tsp
Chopped Onion 2 no
Chopped Green chilly 4no
Chopped ginger 1 piece
Chopped curry leaves and coriander leaves Each 2 sprig
Chopped coconut pieces 3tbsp
Salt To taste
Umami seasoning
AJI-NO-MOTO®
½ tsp
Oil For Dosa