Ada Dosa – Crispy Rice Ada with Red Chilli

This ada is made from rice alone – a mix of raw and brown rice ground coarsely with red chillies and curry leaves, and cooked in sesame oil until crisp.

Goes well with: Ada Dosa with Lentils, Horse Gram Chutney

Tips from the Ruchippura kitchen

• Grind coarsely – a little texture makes a crisper ada.
• Sesame (til) oil gives the best flavour.

Lakshmidevi Nair

Ada Dosa (Crispy Rice Ada with Red Chilli)

Crispy rice ada dosa made with raw and brown rice, red chillies, asafoetida and curry leaves, cooked in sesame oil. No fermentation needed.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking 6 hours hrs

Total Time 6 hours hrs 40 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup raw rice
• 1 cup brown rice
• 4 dried red chillies
• 1/4 tsp asafoetida powder
• 6 curry leaves
• 1/4 cup sesame oil or any vegetable oil
• salt to taste

Method

 

1. Soak the rice in water for 6 hours, then drain.
2. Grind coarsely with 1 cup of water and all the other ingredients except the oil.
3. Heat a tawa with a little oil and spread a ladleful of batter.
4. Drizzle a little oil on top.
5. When the underside is light brown, turn it over, add a little more oil and cook for a few minutes.
6. Serve hot with coconut chutney.