This is a simple dosai recipe I learnt from my mother in law. I think this tiffen item needs a proper christening as it is usually called jovially “neither adai nor dosai” as it is not as heavy as adai and not regular dosai either. Jokes apart, this is an easy-to-make breakfast and full of moong dal nutrition. It is quite similar to pesarat but lighter than that.
Yellow moong dal (பயத்தம் பருப்பு/ பாசிப் பருப்பு) - 1 glass
Raw rice (பச்சரிசி) - a handful
Red chillies (காய்ந்த மிளகாய்) - 4 or 5
Green chillies (பச்சை மிளகாய்) - 1 (optional)
Curry leaves (கறிவேப்பிலை) - 2 sprigs
Asafoetida (பெருங்காயம்) - 2 pinches
Salt (உப்பு) - to taste
Soak the moong dal and raw rice together for about 30 – 40 minutes. Add this to the mixie, add the chillies, curry leaves, salt and grind after adding some water. Make sure the end product is not too smooth and a little grainy. Add asafoedita and add some more water to bring it to a dosai batter consistency.
Pour a ladle full of the batter on a tawa, add little oil and make like a dosai. This does not need as much oil as an adai.