January 1, 2014

Vegetable Adai Dosai

I usually make adais once or twice a month, This time when I was browsing I got this little variation from Vahrehvah. We could add cheese as an additional optional ingredient which I did only for my kid. This one has the goodness of veggies to this protein rich dish. This could be served even as a evening food after school.


Idly rice - 1 cup
Sona masoori rice - 1/4 cup ( I add this to get crispy dosas)
Toor dal - 1/4 cup
Chana Dal - 1/4 cup
Moong dal - 1/4 cup
Urad Dal - 1/4 cup
Red chillies - 6
Curry leaves - a bunch

Finely chopped mix vegetables (onions, carrot, beans, cabbage, spinach)
Chopped ginger and green chillies ( I skipped this for my kid)
Cheese - optional


Wash the rice and dals. Soak the first set of ingredients from Idly rice to Curry leaves in water just enough to immerse the dals. Don't add too much water as we may loose the nutrients of the dals when we grind. Let them soaked for 3 - 6 hours

Grind them to a fine consistency for dosas. (For adais we can grind it to coarse consistency). Add salt to the batter

Heat the dosa tawa and spread the batter like a dosa. Sprinkle the mixed vegetables on top all over the dosa. Sprinkle some cheese. Add oil on the corners and keep it covered.

After the corners starts turning to golden brown, remove it and fold it and serve. For kids, you can even make it into rolls and serve them. Serve hot with your favorite chutney.

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