Another quick to make breakfast recipe. This Jowar adai is something which i make quite often along with the barley adai. I prefer to make the non-ferment dosa as it is real handy. I normally soak it overnight and grind it next day morning and make adai immediately. Kuttu prefers these dosa-types for his school lunch box. I try to make it a bit thin than the regular thick adai, so he doesn’t feel the difference between them. If i pair it with his favorite sambhar or tomato chutney, then definitely, no complaints.
1/2 cup Jowar/Soghum
1/2 Cup Tuvar dal
1/2 Cup Chana dal
1/2 Cup Matta rice/Raw rice
4-5 nos red chilies
handful of curry leaves
salt to taste
- Take Jowar/Sorghum, Tuvar dal. Chana dal and matta rice together in a bowl. Wash them twice and let it soak in water for 3-4 hours.
- After the said time, drain the excess water, add chilies, curry leaves to this and grind it to a batter in a mixer. Use about 1/2 cup of water while grinding. The batter should be a bit thick than idly/dosa batter. And also need not be fine like idly/dosa batter, since it is adai, little coarseness will give a nice crisp to the adai.
- Let the ground batter rest for 10 minutes. Now add salt to the batter and mix well. Heat a dosa pan/tava. I use cast iron pan. Heat it in medium flame for 2 minutes, then add a dab of gingely oil to the hot pan, wipe it well with a paper towel.
- Now pour a ladle of batter in the middle of the tava, and spread it in circular motion using the ladle Add a tsp of gingely oil to the adai and make a small hole in the center with the turner and add some gingely oil in the center too.
- Once it gets brown on the edges, turn and cook the other side too. Remove it to a serving plate and serve warm along with a bowl of aviyal or your favorite chutney.
Sending this to Kids Delight – Nuts & Legumes lunchbox friendly recipes, happening @ +Srivalli’s space and Breakfast Event happening @ Srivalli’s space and to MLLA-77, happening @ +Chef Mireille’s Space, an event by Lisa’s Kitchen