i first had this at my in laws….amma makes it a point to cook up all of K’s favourites while we are visiting…and rest be assured that adai will be on the breakfast menu atleast twice….initially, for someone who felt even rava dosa was a contamination of dosas, it was a shock!! (ofcourse, now K claims that i can make a dosa out of water even!!………….quite a compliment me thinks!!) …..the flavours and texture of adai was so different from what i was used to….then i tried making friends and savouring the flavours instead of battling them…..i also don’t quite get the formula right because for me it is a matter of what is easily available on hand….so this isn’t true to the recipe that amma follows….I just throw together 2-3 dals in equal proportions with ½ cup of rice that’s it….it’s also a great way of using up the small measures of leftover dals….i love the convenience of a dal dosa, because there is no process of fermentation. the dals have to be soaked for a couple of hours and the batter when ground is ready to use immeditely. not just this, since it is full of lentils, it is high on proteins and makes for a filling a nutritious breakfast…..i also looked at and was immediately hooked on to shyam’s tomato chutney.… this is what we had the adai with, and a spot of kobbari kaaram….the combination is great and the tangy sharpness of the chutney really enhanced the flavour of the adai. So here goes…this one’s off to the dosa mela….in a sense I am kind of dreading the roundup….being the dosa freak that I am….i might want to try them all out!!
