Boiled Rice – 1 cups
Cooking Rice/Raw Rice – 1/2 cup
Toor, Channa and Urad dhal – each 1/4 cup
Pepper -1 1/2 tsp
Jeera – 1 tsp
Dry Red Chili – 3-4 nos
Green Chili – 2-3 nos
Asafoetida – 1/4 tsp
Salt – to taste
Curry and coriander leaves -1 cup
1. Soak all rice and dhal together for 2-3 hrs.
2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.
3. Get them grounded to a fine batter.
4. Prepare fine adai dosai and serve with jaggery.
This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.
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