Chettinad Kara Adai Recipe, Spicy Adai Dosai Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1 teaspoon salt
- 6 cloves garlic
- 1 teaspoon fennel seeds
- other ingredients
- measurements used - 1 cup = 250 ml
- 6 dried red chillies
- goose berry size tamarind
- 2-3 tablespoon water
- 1/4 cup raw rice
- 1/4 cup par boiled rice (i used idli rice)
- 1/4 cup chana dal
- 1/4 cup toor dal
- 2 tablespoon urad dal
- 2 tablespoon moong dal
- 3 tablespoon oil for griddle
- 1 medium sized onion chopped fine
- 3 sprigs coriander leaves chopped fine
- Carbohydrate 7.66797977764104 g
- Cholesterol 0 mg
- Fat 0.152543999961116 g
- Fiber 0.552508887213371 g
- Protein 0.954121111069795 g
- Saturated Fat 0.023470222220967 g
- Serving Size 1 1 Adai' (33g)
- Sodium 2.54104444421433 mg
- Sugar 7.11547089042767 g
- Trans Fat 0.0377492222149265 g
- Calories 35 calories
Grind all the ingredients listed under kara masala to a slightly coarse paste. Add a tablespoon of water at a time to grind. Set aside.Wash and soak the ingredients in water for a couple of hours. Once the ingredients are soaked for a couple of hours, grind them in a mixie with the water used for soaking to a thick paste.Transfer the ground paste to a bowl.Add in the kara masala and salt. Mix well. Set aside.Add in chopped onions and coriander leaves. Mix well. If the batter is very thick, thin it out with little water. The consistency of batter should be slightly thicker than idli batter.Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle ¼ teaspoon of oil. Flip the adai once after 30 seconds. Cook the Adai for about half a minute on each side, until golden.Serve hot with a spicy chutney or avial.
