>> Sunday, May 5, 2013
Makes about 12 dosas
Raw Rice - 1 cop
Toor Dal - 1/4 cup
Navratna Dal - 1/4 cup
Chana dal / Bengal Gram - 1/4 cup
Urad Dal - 1/4 cup
Green Chilies - 2 long
Dry Red Chilies - 2 long
Ginger - 1"
Salt - 1 tsp
Coriander leaves - 1 cup tightly packed
Whole cumin Seeds - 1 tsp (to be added to the batter as whole)
How to make the Coriander Adai
Take all the lentil and rice, wash and soak for 2 hrs mim.
Drain the water and in a mixer/grinder add the chilies, ginger, salt and the lentils, rice. Add water as required to make a smooth batter.
When all the lentil and rice is ground, remove to a bowl.
Wash and chop the coriander leaves roughly. Take the leaves in a mixer and add 1 cup of batter to the leaves and grind again.
Add whole cumin seeds
Heat a tawa and grease well. As you do with regular dosa, spread a ladle full of batter and sprinkle oil over the top.
Flip on the both sides and cook
Serve with Chutney / Podi
I soaked in covered hot water as I forgot to soak on time. So I managed with just about an hour or so.
Also you can mix the coriander mix with the amount of batter you need. So you can make this separately and mix as much as you want.
I served both coriander adai and plain as I didn't have much leaves left.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28