PULUSU DOSA OR ADAI ( TAMARIND DOSA, ADAI)

Let me first give an entry to my snow guest in the blog before we go for the recipe. Presidents day was totally fun for me and my kid. We had wonderful play in the snow.


Snow : Hi friends, Glad to meet you!!!!!!!!!!!!





Ok coming to the recipe this is pulusu adai which is basically spicy, mild sweet and tangy(tamarind). You can call this as tamarind adai or dosa too. Traditionally we do 4 items with same combination of ingredients adai, dosa, upma and vadai. Everything tastes so yummy and I am sure it tickles your tongue because of spicy, sweet and tangy taste. Today I will post both adai and dosa. Soon will post the vadai and upma recipes. Read my note if your interested in the variation.

Ingredients :


Idli rice - 1 cup
Raw rice - 1 handful
Urad dhal - 1 tbsp
Tamarind pulp - 1 tbsp( adjust according to your tanginess)
Jaggery - 1/2 tbsp( again adjust to your sweetness)
Bengal gram dhal - 1/2 handful soaked in water
Coconut - 1/2 cup
Cummin seeds - 2 tsp
Curry leaves few
Red chillies - 7
Asafoetida - 1/2 tsp
Onion - 1 very finely chopped
Coriander leaves - 1/4 bunch finely chopped
Mustard - 1 tsp for seasoning
Oil and Salt







Method :


1.Soak the rice for few hours in warm water. This is very important the water should be warm not so hot or cold. If you touch you should feel the hot.
2.Grind it with cummin, asafoetida, red chillies, coconut, tamarind and Jaggery to fine batter.
3.Let the batter be thick itself. Let the batter rest for couple of hours.
4.Now to this batter add all other ingredients chopped onion, bengal gram dhal, coriander and add the mustard seasoning. Check for salt and if you want to loosen the batter use hot water.
5. Now heat the skillet and pour ladle full of batter to make small circles to make adais and close with the lid.
6. Now open and add tsp of oil, when one side is done flip over to the other side. Need not close with lid again. Its enough to close the lid in one side.
7. This take some time to cook and roast so please be patient and keep the gas in the medium flame.
8. Now serve hot with butter. As this has all the taste in it you need not have side dish.. but if you wish you can have podi which I made for tomato dosa. Please click here to find the podi recipe. For kids you can serve with honey.





For dosa :


You can use the same batter but make it thin by adding hot water. The consistency should be like rawa dosa and make it exactly how we make rawa dosa. Like pouring the ladle full of batter starting from the edge of the skillet.. but close the lid while it is cooking in one side and then flip it over to cook other side now you need not close with the lid cook until it is crispy.







Vadai :


For making vadais, make this batter very thick. No need of onion and bengal gram dhal. Just make small balls and apply some oil in the plantain leaf. Flatten the ball like how we do bobattu or poli and deep fry in the hot oil. If you cannot make the batter very thick just pour the batter in the clean kitchen muslin cloth and let it be for some time so that water will be absorbed. Then you can take small balls and execute same procedure. Just be careful while taking from the leaf its bit tricky as it is not very stiff as poli. Anyway I will try to post this soon.







Note:


1. For variation , you can add the white part of the water melon 1 cup while grinding the batter. You cannot make vadais by making water melon rind.
2. Even you can add the yellow pumpkin 1/2 cup while grinding the batter. Just omit the coconut and grind only the pumpkin while making vadais.
3. Adjust the tamarind, jaggery and chilli according to your taste.
4. It is good to grind the batter at least one hour before you make it.
5. If the tamarind pulp is watery add it while grinding instead of water.