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Mapillai Samba Adai

Mapillai Samba Adai
YIELDS1 Serving
Prep Time 7 hours
Cook Time 3 mins
Total Time 7 hours 3 mins
  • 1 cup Sona Masuri
  • 1 cup Mapillai Samba rice
  • ⅓ cup Green Moong Dal
  • ⅓ cup Toor dal
  • ¼ cup Chana dal
  • 2 tablespoon Whole Urad dal
  • 8 dry red chilis
  • 5 garlic cloves, sliced and chopped fresh
  • ½ inch ginger knob scraped and finely sliced
  • ¼ tsp hing
  • 1 cup water
  • 2 tsp Salt to taste
  • 4 tbsp coriander leaves, finely chopped
  • 4 tbsp coconut oil
  • ¾ cup finely diced onions as seasoning
Infusing the flavours:
  1. Soak the rice and dals around each other 2 to 3 times under clean water.
  2. Pour in 5 - 6 cups of dipping for 7 hrs or overnight.
  3. Drain all of the soaking water.
Batter making:
  1. Split the infused blending into 2 parts.
  2. Mix the red chilli, garlic, ginger, salt, and asafoetida for one fraction.
  3. Put it all in a mixer.
  4. Grind in half a cup of water to a mildly fine paste.
  5. Move to a bowl and mix once on the floor.
  6. Now, add another half cup of water to the leftover mix and mince it.
  7. Slog till a little rough smooth paste.
  8. Once both portions of floor paste have indeed been ground, merge them. Using a blender and blend, extensively combine all the ingredients.
  9. If necessary, adjust the salt.
  10. If the batter is too deep, add half a cup of water to slender it out.
  11. Add the coriander leaves, chopped finely. Stir occasionally. The mixture is now prepared.
Making Yummy Adai:
  1. Preheat a metal frying pan.
  2. Spread a utensil of the mixture into a slightly thick dosa.
  3. Drizzle 2 tsp coconut oil all around corners.
  4. Simmer on low flame till no raw mixture is present on the surface.
  5. Once the dosa is completed, turn it over and cook it for another 30 - 60 secs.
  6. When done, switch over again and garnish with 2–3 tbsp coarsely diced onions.
  7. Bend the dosa over again and serve hot with your favourite chutneys or curries.