Chettinad adai thosai is a popular South Indian breakfast item made with rice and lentils.
It is a thick, flat, round crepe prepared by grinding dal, rice, spices and onion into a batter and then cooking it on a thosai pan, like when making uttapam.
Preparation time: 20 minutes Soaking time: 2 hours Cooking time: 5 minutes per adai Serves: 4
Ingredients
½ cup raw rice ½ cup par boiled rice ½ cup toor dal ½ cup chana dal 2 tbsp yellow moong dal 2 tbsp urad dal 6-7 red chillis ½ tsp fennel seeds Salt as needed ¼ tsp asafoetida Few curry leaves Few coriander leaves Oil as needed 1 cup sliced small onions (you can use big ones too) 1 tbsp coconut
Method
1. In a bowl take ½ cup of raw rice. 2. Add ½ cup of par boiled rice. I used idli rice. You can use ponni par boiled rice too. 3. Add ½ cup toor dal, ½ cup chana dal, 2 tbsp moong dal and 2 tbsp urad dal. Wash well. 4. Add 6-7 red chillis and ½ tsp of fennel seeds. 5. Add water and let it soak for 2 hours. 6. Once done, drain the water and grind smoothly. 7. Add ¼ tsp of asafoetida and salt. Mix well. 8. Let it ferment for 2 hours. This step is optional. 9. Add finely-chopped curry leaves, coriander leaves, 1 tbsp coconut and 1 cup sliced onions. Mix well and adjust consistency by adding water. 10. Pour a ladle of batter on a hot tawa. 11. Drizzle oil on the sides and centre. I used coconut oil. You can use groundnut oil too. 12. Cook on one side in medium flame. Once it is cooked on one side, gently flip it. 13. Pat well and cook in medium flame. Drizzle oil all around. 14. Serve hot with any side dish of your choice.
Notes
a) Use small onions for a better taste. b) Chettinad adai pairs well with coconut chutney, idli podi and jaggery.
