Mixed dal dosa/ Adai (Mixed lentils and rice crêpe)

Mixed dal dosa/ Adai (Mixed lentils and rice crêpe)

Mixed dal Dosa/ Adai

Protein is in vogue-and why not. It high protein foods keep you feeling full for a longer period of time and also don’t raise your blood sugars like carbohydrates do. I believe in moderation and thus try to include more protein in my diet and reduce the amount of carbs without totally giving it up.
I was craving for some crispy dosas as I hadn’t made them in a long time. But,with the weather no longer conducive for fermenting the batter, I had to think of something which didn’t need fermenting. That’s when my mom suggested the mixed dal dosa-or “Adai” as it’s called in Tamil Nadu. Mom suggested soaking equal quantities of all the dals/split lentils that I had at home along with equal amounts of rice.
What I love about this dosa is because there is more dal (protein) when compared to the rice(carbs), this dosa is more filling and you end up eating less dosas than the regular dosa.
There are so many different recipes for this mixed dal dosa/ Adai,but here’s how I made it(with whatever ingredients were available at home last night):

Mixed dals

Ingredients for Mixed Dal Dosa/Adai: (Serves 4)

  • Raw rice: 1/2 cup
  • Channa dal: 1/2 cup
  • Urad dal(split black matpe beans): 1/2 cup
  • Mung dal: 1/2 cup
  • Masoor dal(pink lentil): 1/2 cup
  • Tur dal
  • Cooked rice OR beaten rice(poha): 1/2 cup
  • Methi seeds: 2tsp
  • Ginger: 1″ piece (optional)
  • Dry red chillies: 4-5 (or to taste)
  • Salt: to taste
  • Water: 1 cup

Method:

  1. Soak all the dals and the raw rice for at least 4-6 hours.
  2. Grind all the ingredients together with a cup of water till you get a fine paste ( pancake batter consistency). If using beaten rice/poha-soak it for 15 minutes before grinding.
  3. Pour a ladle of the batter on a hot ‘tawa’ or non-stick pan,and spread into a thin dosa.
  4. Cover for a minute,then carefully flip it over to cook the other side.
  5. Serve the mixed dal dosa/ Adai piping hot with chutney and/or sambar.

Adai (Dal dosa)

Mixed Dal Dosa (Adai)

Indian Dietitian Online


Methi Pulao (Methi Rice) Fenugreek leaves pilaf

Methi Rice/ Methi Pulao

Both methi seeds(fenugreek seeds) and methi leaves(fenugreek leaves) have been long used in Indian families as not just a culinary  ingredient, but also for it’s medicinal properties. The seeds are great for :

  1. diabetics as it can control the blood sugar levels (soak a tablespoon of methi seeds overnight and have it along with the soaked water the next day).
  2. relieves constipation,
  3. a boon to new mothers as it is a known galactogogue (increases breast milk),
  4. It is also believed to relieve menstrual cramps when taken along with yogurt/ buttermilk. (Soak a tablespoon of methi seeds/powder in yogurt/buttermilk for a couple of hours or overnight and eat it when you have menstrual cramps).
  5. lowering cholesterol

Methi leaves taste great in just about any dish. You can use the fresh leaves to make parathas, theplas, sabzi, add it into your dal or make methi pulao with it. Here’s a quick and simple methi pulao that can be served with a raitha.

Ingredients for Methi Rice/Methi Pulao:

  • Basmathi Rice: 2 cups (wash and soak in water for 20-30mins)
  • Methi: 3-4 small bunches (or 1 big) washed and finely chopped
  • Onion: 1 big (finely sliced)
  • Tomatoes: 3 small (finely diced)
  • Peas: a handful (optional)
  • Ginger+garlic paste: 1 tsp
  • Cumin seeds(jeera): 1tsp
  • Cloves: 1-2nos.
  • Peppercorns: 5 nos.
  • Bay leaf: 1
  • Cinnamon: 1″ stick
  • Whole cardamom: 2nos.
  • Turmeric: 1/2 tsp
  • Water: 4 cups
  • Red chili powder: 1-2 tsp (or as per spice tolerance)
  • Cumin powder: 1/2 tsp
  • Coriander powder: 2tsp
  • Garam masala: 1/4 tsp
  • Oil: 3tsp
  • Salt: to taste

Method:

  1. Heat the oil in a pressure cooker. Add the whole spices (peppercorn, cloves, cinnamon, cumin seeds, cardamom and bay leaf).
  2. Then add the turmeric, sliced onions and fry till the onions turn golden brown.
  3. Add the ginger+garlic paste and fry for a minute.
  4. Then add the chopped methi leaves and fry for 3-4 minutes on low flame.
  5. Add the tomatoes and the spice powders (chili, cumin, coriander,garam masala) and some salt and cook till the tomatoes are mushy.
  6. Add the soaked and drained basmathi rice, peas(optional) and mix well for 2 mins.
  7. Add the water, taste for salt and cover the pressure cooker and let it cook till one whistle.
  8. Switch off, let the pressure drop. Open and gently fork the rice to separate the grains.
  9. Serve hot with raitha of your choice.

Note: you can add 2 tablespoon of crushed peanuts as a garnish before serving. Enjoy.

Methi Rice

Methi Pulao (How to make methi pulao)

Indian Dietitian Online