Kollu adai | Horse gram adai dosa

Cuisine Style: Tamil nadu, South India | Cooking Time: 5 minutes | To Serve: 2 | Take with: Chutney, jaggery, avial | Type: Breakfast or Dinner

Ingredients

• Kollu [horse gram] – ½ cup
• Corn [makka solam, makkai-hindi] – 2 tbsp [dried, broken]
• Toor dal – 2 tbsp
• Idli rice – 2 tbsp
• Urad dal – 2 tbsp
• Moong dal – 2 tbsp
• Cumin seeds – 1 tbsp
• Ginger – 1 inch piece [peeled, chopped]
• Garlic – 2 cloves
• Fennnel seeds – ½ tsp
• Dry red chilli – 2
• Oil – 2 tbsp
• Salt to taste
• Water as needed.

Method

• Wash and Soak horse gram, corn, toor dal, moong dal, urad dal, and idli rice overnight then drain water.
• In a mixer jar add soaked ingredients, ginger, garlic, cumin seed, fennel seeds, dry red chilli, and salt then coarsely grind with water.
• Heat iron dosa tawa, grease with oil then pour batter, spread it & shape like dosa.
• Cook both sides [apr 3 min each side] then serve hot with coconut chutney, pickle or jaggery.
  

Kollu adai batter

Heat iron dosa tawa, pour batter shape it, pour 1 tbsp oil around the adai and cook both sides till light brown & crispy