How to make Special Onion Adai -
Thick onion dosa.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onion (प्याज़ ), Rice (चावल)
Cuisine : Kerala
Course : Snacks and Starters
For more recipes related to Special Onion Adai checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Falafel Burger Shallow-Fried Fish With Oatmeal Bread rolls Soya Granule Tikki
Special Onion Adai Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 5-6 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Special Onion Adai Recipe
Onion chopped 1
Rice 2 cups
Split red lentil (masoor dal) 1/4 cup
Split Bengal gram (chana dal) 1/4 cup
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Split black gram skinless (dhuli urad dal) 1/2 cup
Green chillies 4
Ginger 1 inch piece
Fresh coriander leaves chopped 1/4 cup
Curry leaves 10-12
Whole dry red chillies 8
Salt to taste
Asafoetida 1/4 teaspoon
Coconut scraped 1/4 cup
Oil to fry
Method
Step 1
Wash and soak the rice and the dals for about four hours. Grind green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
Step 2
Drain and grind the rice and dals to a coarse batter. Rest the batter for about an hour. Add ground paste, asafoetida, onion and coconut to this batter and mix well.
Step 3
Adjust salt. Heat dosa tawa, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center.
Step 4
Pour oil on the sides and in the center, cover and cook over low heat. Turn over and pour oil and let it cook till it is crisp all around and golden brown in color. You can make about eight to ten adais. Serve hot with the chutney of your choice.
Nutrition Info
Calories : 2769 Kcal
Carbohydrates : 472.5 gm
Protein : 91.3 gm
Fat : 57.1 gm
Other : 36.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
