Adai (Mixed Dals Dosa)

1½ Cup toor dal
½ Cup urad dal
½ Cup chana dal
¼ Cup moong dal
¼ Cup whole moong
½ Cup rice
½ Teaspoon methi seeds (fenugreek seeds)

1 ½ Cups water for grinding

3 Red dry chilies
½ Teaspoon whole black pepper
¼ Teaspoon cumin seeds
½ Teaspoon ajwain seeds (vamu optional)
1 Cup fresh or frozen coconut
2 Green chilies
1 Inch piece of peeled ginger
1 Teaspoon salt or to taste
½ Cup chopped fresh coriander leaves (cilantro)
Curry leaves from two stems
¼ Teaspoon asafoetida (hing)

Oil for the griddle to make adai 

Remove small stones from the dals. Wash and soak first seven ingredients for two to four hours with six cups water. Wash them again until water is clear. Grind dals and rest of the spices from red chilies to asafoetida in two batches using ¾ cup water for each batch. Keep the batter in medium bowl. Add little more water if the batter is too thick to spread. 

Heat a large griddle on medium heat. If a drop of water sizzles on the griddle that means the pan is ready to make adai. Sprinkle half-teaspoon oil on the griddle and wipe with a clean paper towel. Scoop half cup of adai batter with a soup ladle. Spread the batter thin on the hot griddle and pour half teaspoon of oil in the middle and the edges. Turn it over when the adai is light brown in the bottom. Turn it back after thirty seconds. Fold adai and place it on a plate. Repeat with rest of the batter. . Since adai is made with lots of dals it is a good idea not to use chutney made with dals. Eat with ginger chutney, coconut yogurt chutney or some powders.

Makes six servings.

Note: Adai can be made thick. Use little more adai batter than thin adai and spread it thick. Make five holes on adai immediately with a chopstick or back of a spoon. Put little oil in the holes and around the edges and fry until light brown.

Aanapakayi Sweet Curry

1 Medium 6 inches long aanapakayi (bottle gourd, or dudhi)
2 Cups water
1 Teaspoon salt
½Teaspoon turmeric (haldi) 

Wash and peel aanapakayi. Cut aanapakayi into half inch pieces. If the seeds are hard, remove the center part. Wash the pieces in a colander. Boil water in a three-quart saucepan with salt and turmeric. Add aanapakayi pieces and cook for five minutes or until the pieces become soft. Drain them into the colander.

Tadka

2 Teaspoons oil
½ teaspoon home made ghee (optional)
¼ Teaspoon red mustard seeds
1 Teaspoon chana dal
1 red long chili broke into four pieces
2 teaspoons urad dal
½ Teaspoon cumin seeds 
1 Stem curry leaf (separate leaves from the stem) 
1 Cup milk
1 Teaspoon sugar
1Teaspoon rice flour
½ Teaspoon salt

Return the saucepan to the medium heat. Add oil, ghee (if using), mustard seeds, chana dal, chilies, urad dal, and cumin. Fry until chena dal becomes light brown. Add curry leaves and mix. Add aanapakayi pieces, milk, sugar, rice flour and salt. Reduce the heat to low and mix until all the moisture is condensed, and the curry thickens.

Tastes great with rice and chapaties.

Variations: 1. Use one-inch ginger and two green chilies crushed or cut instead of milk, and sugar.

2. Use roasted and ground sesame seed powder in place of milk, sugar, and rice flour.

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