BELE DOSE/ ADAI/ MIXED LENTILS DOSA

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Mixed lentil dosa is popularly known as adai in Tamil Nadu. It is also called tappale dose in Karnataka. This is very rich in proteins and carries the goodness of soaked lentils. This is paired with avial in Tamil Nadu and any light chutney or even just ghee in Karnataka. This dosa batter is not fermented and is heavier than other dosas.
  • time required
For soaking the dals and rice - 10 minutes (soak for 4-6 hrs)
For grinding - 15 minutes
For making the dosas - 30 mins
Ingredients
  • Urad dal - 1 cup
  • Channa dal - 1 cup
  • Moong dal - 1 cup
  • Toor dal - 1 cup
  • Rice - 2 cups
  • Grated coconut - 2 cups
  • Asafoetida - 2 chick pea size grains
  • Byadagi Chilly - 4
  • Coriander - finely chopped - 4 table spoonful
  • Salt - to taste
  • oil to drizzle on the dosas
Method
  • Soak the dals and rice for 4 -6 hrs.
  • After soaking grind dals and rice along with coconut, chillies and asafoetida .
  • Add chopped coriander and salt. Mix well. Add water if required to adjust the consistency of batter. This batter will be slightly thicker and coarser.
  • Leave it for 10 minutes
  • Start making dosas.
  • Heat the griddle, check for the heat by sprinkling water, grease with oil/ghee and spread the batter, drizzle oil. ghee and cook the dosa on medium heat till golden, flip, keep for half a minute and remove.
  • Serve hot with chutney/avial


Tips
  • Lentils and rice with chilly can be made into a dry powder, mixed with buttermilk, water and salt
  • Chopped onions, ginger and curry leaves may be added as a variation

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