Adai & Pesarattu

vegetable dosa

As a mom my biggest challenge has been to sneak in veggies into my toddler's diet. Sometimes it helps me come up with awesome ideas like this :) Just like my kuzhi paniyaram 3 ways, here is another twist for a classic favorite. 

I took paruppu usili flavor as inspiration for adai, and hara bhara kabab flavor as inspiration for pesarattu hence named beetroot paruppu usili adai and hara bhara kabab pesarattu. LOADS OF VEGGIE, LOADS OF TASTE

Now to the recipe.

  • Preparation & waiting - 4 hours to 8 hrs
  • Cooking time - 10 - 20 mins
  • Serves - 10 dosa (1 cup measurement)

BEETROOT PARUPPU USILI ADAI

 

INGREDIEnTS

I usually make with par boiled rice, toor dal and channa dal. But this proportion is inspired from one of my friends recipe :) she had used brown rice and included moong dal. It was delicious, I decided to share it with my twist of adding beetroot and spice like paruppu usili.

BROWN RICE : TOOR DAL : CHANNA DAL : MOONG DAL (1 : 1/2 : 1/4 : 1/4) 

Direction

SOAK - Wash and soak rice and lentils together for at least 4 hours or overnight.

GRIND - You can grind it coarsely or smoothly batter. I noticed my toddler likes it when I make a roast, for that reason I grind it smoothly. Grind the soaked rice and lentil with cooked beetroot, red chilli, salt, cumin seeds, optional to add ginger. I stayed low on spice level. 

I also usually add carrot, onion and ginger with spice split between (green chilli, red chilli, ginger) salt and coriander. It has a different taste.  Do try that option. That's my goto way to include veggies while making dosa.

Hara bhara kabab pesarattu

 

INGREDIENTS

 

Usual GREEN MOONG to RICE (3/4 cup : 1/4 cup) Again I used brown rice here. The spice is influenced from hara bhara kabab recipe.

SOAK - Wash and soak 4 - 8 hours.

GRIND - Grind together ginger - 1, garlic - 1 or 2 pods, green chilli, spinach, green peas, salt and soaked mix.

Enjoy and Happy cooking :)

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