Mom's Adai (With Avial) "Rice N Lentil Dosa"

BM#14: Day6: This is a yet another favorite recipe of my childhood days. Mom used to make a large batch and keep the thick batter in the fridge for up-to a week so she could make it as often as me and my sister wanted it. This tastes best with Avial (Parboiled Vegetables in spiced Yogurt Gravy).  As with all the dosa making process, you will need a heavy-duty blender or an Indian Wet Grinder. The batter doesn't need resting time. The minute it is out of the grinder, it is good to go. After getting seasoned of-course!

Mom has sojourned to India. Just a week before she left I went to see her, begged her to make this for me just like old times. She was in the midst of finishing up some errands and getting ready for her trip but she made time to make this for me. The pictures are coming straight from her kitchen to you. Love you, Mom. You always put others needs and wants before yours. You are indeed a very special woman with a generous spirit. 

Ingredients(Makes a large batch, for ~60 crepes):
For Grinding:

• 3 Cups Idli Rice, soaked overnight or at-least for 6 hours
• 1 Cup Long Grain Rice (like Jasmine Rice) , soaked overnight or at-least for 6 hours
• 1 Cup Tuvar Dhal + Split Chickpeas(Bengal gram) + Split and hulled Black Gram (Urad dhal) + Split and hulled Green Gram (Moong Dhal) , soaked overnight or at-least for 6 hours
• 1 Tsp Fenugreek seeds, soaked along with the lentils and rice
• 4 or 5 Dry Red Chilies, broken
• 3 Garlic Cloves, peeled and grated
• 1" Ginger, peeled and grated
• 1/3 Cup Grated Coconut
• 1/4 Tsp Turmeric Powder

Additions to the Batter:

• 1/4 Cup Packed Chopped Cilantro
• 1 Stalk Curry Leaves, roughly chopped

Seasonings for the Batter:

• 1 Medium Yellow Onion, finely chopped
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Split Black Gram
• A pinch of Asafoetida
• 2 Tbsp Oil

Procedure:

• Soak the lentils and rice together for at-least 6 hours, preferably overnight.

• Drain the rice-lentil mixture. Add it to the wet grinder. Add the broken Red Chhilies, Turmeric powder

• And the grated Garlic, Ginger, Coconut.Sprinkle about a Tsp of Salt. Add water periodically,as needed.

• When the mixture is 90% ground then it is ready. The batter should not be smooth like a paste. Add the chopped Cilantro and Curry Leaves.

• In a pan, add the 2 Tbsp Oil and add the mustard seeds and split black gram. When the mustard seeds sputter and the gram is browned, add the chopped onions. Brown it as well. Cool it a bit and add to the batter.

• Stir the batter to incorporate. Check for salt and add more if needed.

• Grease a tava/griddle lightly and pour a ladle-ful of batter in the middle. Spread it. Spray oil around the edges and over the dosa. Cook for about 1-1/2 minutes on one side on a medium flame. Flip and cook the other side. If the batter is too thick and difficult to spread, add a little water.

• Move it to a plate. Repeat.  The leftover batter can be stored up-to a week.

• Serve "warm/hot" Adai with Avial. Yes, Adai tastes best when hot off the pan. 

Version2 of Adai: MIL Style - MIL mentioned that the very same batter used for making this ball pancakes/paniyaaram can be used for making Adai. Click here for recipe.

My Other Childhood Tiffin Favorites:
String Hoppers:

Rice Hoppers With Coconut Milk and Tomato Chutney:

Enjoy!