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Mapillai Samba Adai
- 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:
- Soak the rice and dals around each other 2 to 3 times under clean water.
- Pour in 5 - 6 cups of dipping for 7 hrs or overnight.
- Drain all of the soaking water.
- Split the infused blending into 2 parts.
- Mix the red chilli, garlic, ginger, salt, and asafoetida for one fraction.
- Put it all in a mixer.
- Grind in half a cup of water to a mildly fine paste.
- Move to a bowl and mix once on the floor.
- Now, add another half cup of water to the leftover mix and mince it.
- Slog till a little rough smooth paste.
- Once both portions of floor paste have indeed been ground, merge them. Using a blender and blend, extensively combine all the ingredients.
- If necessary, adjust the salt.
- If the batter is too deep, add half a cup of water to slender it out.
- Add the coriander leaves, chopped finely. Stir occasionally. The mixture is now prepared.
Making Yummy Adai:
- Preheat a metal frying pan.
- Spread a utensil of the mixture into a slightly thick dosa.
- Drizzle 2 tsp coconut oil all around corners.
- Simmer on low flame till no raw mixture is present on the surface.
- Once the dosa is completed, turn it over and cook it for another 30 - 60 secs.
- When done, switch over again and garnish with 2–3 tbsp coarsely diced onions.
- Bend the dosa over again and serve hot with your favourite chutneys or curries.
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