HESARAU BELE DOSE/ GREENGRAM LENTIL CREPES

Breakfast recipes for dosas and idli require methodical planning. 4-5 hrs of soaking the dals/lentils and then fermentation time of 8 or more hours.

 This dosa is a simple and nutritious break fast which doesn't require much of pre planning.

This doesn't require any fermentation of the batter and can be even eaten as an evening light snack.

The green gram/moong dal can be soaked for just 1 1/2 to 2 hrs before preparation.

INGREDIENTS

1 cup green gram dal/moong dal

2 tsps rice flour (optional)

1'' piece ginger

2 green chillies

2 tsp fresh corriander leaves

1/4 tsp haldi/ turmeric powder

1/2 tsp jeera/ cummin

salt to taste

METHOD 

• Soak the moong dal for about 2 hrs
• Grind to a smooth batter along with chillies , coriander leaves and ginger.
• Mix rice flour, jeera, turmeric and salt.
• Heat a flat pan and grease with very little oil.
• Add about a ladle of the batter and spread into a circular shape, like dosas or pancakes.
• Add a little oil and cook on medium flame.
• Flip on the other side and allow to cook.
• Serve hot with coconut chutney.

ADDING RICE FLOUR WILL MAKE THE DOSA CRISP. 

SOME LIKE IT SOFT, SOME LIKE IT CRISP.

You can make it as per your taste.

THE BATTER

ON THE TAWA

GETTING ROASTED!

FLIPPED OVER!

READY!

ADAI / MIXED LENTIL CREPES/ MIXED DAL DOSA

This is a recipe with high protein content as it contains four varieties of dals .
It is very wholesome and very filling.
 Adai is served with avial but you can use any chutney of your choice as a dip.

INGREDIENTS

1/4 cup chana dal / bengalgram dal
1 /4 cup toovar dal / pigeon peas
1/4 cup moong dal / green gram dal
1/4 cup udad dal / blackgram dal 
 1 cup rice
SOAK ALL THE DALS TOGETHER AND THE RICE SEPARATELY FOR ABOUT 4 HRS.

 1/2 tsp jeera/ cumin seeds
1 large onion
2 red chillies
a pinch of hing /asafoetida  
a pinch of turmeric powder
salt to taste
FOR  TEMPERING

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp chana dal
a few curry leaves
1/4 tsp red chilli powder
a few curry leaves  

METHOD

• Grind the soaked dals  coarsely.
• Grind the rice to a fine paste along with red chillies and hing .
• Add salt, turmeric powder, jeera, finely chopped onions and mix both the pastes.
• Heat about 2tsps oil . Add mustard seeds, chana dal and curry leaves. Finally add chilli powder and mix it with the ground paste.
  
• Add finely chopped onions and mix well.
• Keep aside  for 15-20 mins
• You can also start making the adais immediately, but I find that it tastes better when allowed to stand for some time.
• Heat a girdle/tawa and spread the adai in a  thick circular shape.
  
• Add oil at the sides and and cook on  medium heat till golden in colour.
• Flip on the other side ,add a little oil and cook till done.
  
• Serve hot with AVIAL or chutney.