How to make dosa with more than one type of grain!

 

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 Tamil Nadu Special "Adai Dosa" is a must for those who want taste and health. There are many types of Adai Dosa. It is very tasty and very healthy

 Trains can also be found in Tamil Nadu, which means that you can understand how much they like it. Although it sounds like an Atlas in appearance, Ade's taste is different. Flour does not need flour. Soak the pulses for four hours. There are many types of Adai Dosa and this is one of them.

 Try it instead of the never-eating attu idli. Yet it is also perfect for dinner.

 Here are some tips to make the taste good.

 Pulses are all the same, that is, one remedy, for any multigrain adai, no matter what.

 I do not use adulterated rice. Those who cannot use ordinary rice.

 If the beans are soaked for four hours, they can be soaked overnight.

 Rub the beans thoroughly, soak them again, add them, strain them and grind them to a paste.

 If you soak the pulses for four hours, the adai dosa will be crispy. If I stay up all night, it's a little soft.

 It looks like a sack that attaches to the drawstring. Can also be set as bug if desired.

 If the adipos set is flawed, it will be difficult to bend the jaggery in the middle. Can be broken at once.

 I bake with ghee, you can also bake with oil if you want.

 Adai dosa is given jaggery naturally. Grind the jaggery in the middle of the time during summer and within a few seconds the jaggery will melt and become jam. Very tasty when eaten.

 Those who do not like jaggery can quit.

 If there is any flour left, it can be stored in the fridge.

 Try these too

 Set dosa

 Instant Bread Dosa

 Three pulses

 Instant gingerbread

 Atlu Ravva Adai

 material:

 1/2 cup - minappu

 1/2 cup- Foss

 1/2 cup ration / dosa rice

 1/2 cup green lentils

 1/2 cup lentils

 2 pinch asparagus

 5 dry chilies

 1/2 cup Green Coconut

 5 Velluli

 1 teaspoon cumin seeds

 1 riba curry

 Grind 1 cup jaggery

 Salt

 Ghee / Oil

 Policy:

 All beans should be washed with water and soaked for 4 hours or overnight.

 Rub the soaked lentils again, sieve and add to the mixture.

 Add the remaining asparagus, black pepper, cumin, curry leaves and green coconut pieces to the water and grind to a fine paste.

 Add flour and mix well.

 Put a big spoonful of flour on the pan and knead it a little thicker.

 Add ghee / oil and fry it on medium flame.

 When the ade turns red, grate 2 tablespoons of jaggery in between the adis.

 Adu is very tasty with coconut chutney.