Archive for the ‘dosas’ Category

Adai is a distant, thick cousin of the dosa, a south indian pancake made with equal parts of rice and a combination of lentils one fancies. Adai-Avial (mixed vegetables dunked in coconut and yogurt) is a classic combination, a common place tiffin that people in this part of the world love. I am no expert on nutrition, exercise and the like. I can therefore make no claims whatsoever on the healthfulness of Adai. What I can, however, tell you with utter confidence is that this a breakfast combination that will keep you full for what will seem like an eternity. Traditionally Adais were thick pancakes, made by patting fistfuls of batter on the tawa. A pit would be dug (a hole, actually, a minor dent) in the middle of this enormously thick pancake to help with even cooking and to infuse some oil.

Growing up with my vegetable worshiping Appa, I always ate what were most definitely cabbage pancakes doled out as Adai. My Appa’s vegetable love was good in every other way, it elevated ordinary bland tasting fare to unimaginably delicious heights, except in this addition of cabbage to the Adai. The fresh home made butter on the side that was served with the Adai was the only thing I looked forward to. Until last week I had never met an Adai I could eat without feeling choked. My search for a palatable adai ended when I transformed this recipe for deep fried paniyarams handed down by my mother in law. I took the liberty of thinning the batter enough so that the Adai could be not just crisp but also feel less voluminous in the mouth.

Recipe handed down by my mother in law, who in turn got it from her mother in law.


  • Raw Rice – 1 cup
  • Moong Dal – 1/4 cup
  • Urad dal (black gram) – 1/4 cup
  • Channa dal (chick peas)- 1/4 cup
  • Toor dal (pigeon peas)- 1/4 cup
  • Red Chillies – 2 -4 no (crushed)
  • Curry Leaves – 2 twigs (finely chopped)
  • Ginger – 1 inch piece (grated)
  • Grated Coconut – 2 tbsp
  • Salt to taste
  • Oil – 2 tbsp
  1. Wash the rice and dals (all four together) and soak overnight in enough water separately.
  2. Drain water from the rice and the dals. Grind the rice to a smooth batter with 1/2 cup of water. Add the dals and grind to a coarse batter with another 1/2 cup of water . Add salt, red chillies, grated coconut, curry leaves and ginger to the batter. Dilute with water (if necessary) to get a batter of pouring consistency.
  3. Heat a flat pan on medium and grease with oil. Pour a ladle of batter and spread in circular motion to make the adai/pancake. When one side turns golden, turn over and cook the other side. Remove from pan. Repeat with rest of the batter.
Serve hot with avial/ eggplant gothsu or any other coconut/roasted eggplant based side dish, milagai podi and fresh butter. Other Adais on The Yum blog:

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Puzhungal Arisi Adai

I must bring to the notice of the readers of this blog, that my comeback from the two month long hibernation is not restricted to this blog alone. I have another blog – Baking Buddies – with a friend that I royally ditched much to Mandira’s dismay. I have to admit – I am not very consistent, I am rather unpredictable and I stop doing things that I either love doing or should be doing for no good reason. For instance during my Masters course, I refused to write and submit field work reports for an entire semester, just like that for no good reason. I found them pointless, which was of course not true at all, they mattered for evaluation and grades. Mandira is on the other end of the spectrum. She’s planned, regular and consistent. She doesn’t like to leave things unfinished. If I start painting something, its usually unfinished one way or the other, perhaps in different measures.

For someone like me who seems to have fallen into a habit of being erratic, participation in the Recipe Marathon is a test of discipline.

Today’s recipe Puzhungal Arisi Adai makes for a super delicious breakfast that doesn’t take too much time to fix if we plan ahead. The Maamis of the world are known to dish out a numerous variety of nutritious pancakes – originally meant as tiffin items – that have found their way into the breakfast menu.



  • Boiled rice -1 cup
  • Toor dal – 1/2 cup
  • Bengalgram dal – 1tbsp
  • Urad dal – 1 tbsp
  • Grated coconut – 2 tbsp
  • Onion – 1 cup (finely chopped)
  • Coriander – 5-6 twigs (finely chopped)
  • Curry leaf – 2 twigs (finely chopped)
  • Drumstick keerai (drumstick greens/ leaves) – 1/4 cup (optional)
  • Red Chillies – 4 nos (crushed)
  • Ginger – 1 inch piece (grated)
  • Salt to taste
  • Water – 1 cup (approx for grinding) + plus more for soaking


  1. Soak rice and dals separately in enough water for 1.5 hours.
  2. Wash and drain water from rice and dals. Grind rice to a smooth paste adding a litte water at a time. Add dals to this and grind to get a batter of medium pouring consistency (dosa or cake batter consistency).
  3. Add grated coconut, crushed red chillies,grated ginger and salt to the batter (These can be added whole or be ground along with the batter). Add onion and finely chopped drumstick greens to the batter.
  4. Heat a non stick dosa tawa in high flame for a minute. Lower the flame,spread 1/2 teaspoon oil with a clean white cloth. Pour 2 ladles (1/4 cup) of batter in the center of the tawa, spread with the back of a ladle to form a circle. Increase the flame to high. Turn and cook the other side. Remove when done from the tawa. Proceed similarly with the rest of the batter.
  5. Serve hot with avial and milagai podi

Meanwhile my fellow marathoners have been not just been typing away furiously but also cooking up wonderful dishes:

DKSiriSrivalliRanjiPJCurry LeafMedhaPriyaBhawnaRaajiRuchii
AnuKamalaRoopaDivya KuduaRekhaDivya MRaagaLakshmi VenkateshSripriyaViji, , Kamalika,Pavani



















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Thengai Dosai or Coconut Dosa is from the cuisine of Kongunadu – think of areas around Coimbatore, the north western stretch of Tamil Nadu – that’s KonguNadu. Pan Pole is the Konkani avatar of Coconut Dosa.

Coconut Dosa is the dosa to make on days when regular dosa batter runs out. Its fast, it yummy and its almost as close as one can get to a regular dosa.


  • 1 cup Raw Rice
  • 1/2 cup Coconut
  • Salt to taste
  • Oil – 2 to 3 tbsp


  1. Soak the Rice overnight in enough water.
  2. Chop the coconut into small pieces and pulse coarsely or grate the coconut.
  3. Drain all the water from the rice. Grind the coconut and Rice together adding water little by little as you grind till you get a thick batter of pouring consistency. The batter is slightly thinner than cake batter consistency. Approximately 1/2 cup to 3/4th cup of water should get you the desired consistency.
  4. Take a ladle full of this batter and mix with 1/4th of a cup of water. Cook over medium heat for 3-4 minutes, whisk continuously till it thickens into a glue like liquid.
  5. Add this to the rest of the batter. Add salt and mix well.
  6. Heat a skillet (iron skillets are used to make Dosas), dust with Oil. Pour some batter into the middle and spread it out in circles using the backside of a round ladle. Turn over and cook the other side when done.
  7. Repeat with rest of the batter. Dust with Oil in between when necessary.

Serve with chutney of your choice.

Alternatively, one can thin the batter with 1 – 11/2 more cups of water and spread and cook like a Rava Dosa. Unlike a Rava Dosa its not turned over and cooked again for the third time, Coconut Dosa is meant to be lacy but soft and fragile and not crispy and is typically folded thrice into a triangle.

Other Recipe Marathoners:

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Stumbled upon this mouth watering recipe during one of my many kitchen experiments. Try this delicious dish which is something between a South Indian Quick Dosa and a tasty Pancakes.

Ideal for a quick, yet, nutritious breakfast.

Delicious Tricolour Pancakes


Maida 1cup

Cornflour 1cup

Milk 1cup

Water 3/4cup

Salt to taste

Grated carrot 1/2cup

Finely chopped spring onion 1/2cup

Finely chopped green chilly 2 nos.

Oil 1/4cup


Mix all ingredients except oil. Beat well till the lumps dissolve to get the batter.


Heat a Nonstick tawa in medium fire. Spread the batter quickly and evenly, just as you would while making dosas. Sprinkle 1tsp oil. When cooked turn the pancake and cook till done.

Maintaining heat of the tawa at just the right level is very important to get this dish right.

Serve hot with any Chutney or Sauce.

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