Meatless Monday Lunch! I saw on Facebook this great idea for a caprese salad sandwich! Grab a sub roll, pesto, sliced tomatoes and cut mozzarella, throw it in a roll and toast if desired! It’s got good carbs, healthy fats, vegetables and of course dairy! Price chopper has mini mozzarella snack balls on sale this week too to make this an affordable and filling lunch! What’s your #meatlessmonday lunch?
So here is another batter option 😁
My recipe is a bit different from the authentic one which doesn’t require fermentation. I used my leftover dosa batter to prepare this. .
Adai Dosa goes well with coconut chutney or Aviyal or chutney powder. Even it taste good with crushed jaggery mixed and clarified butter
For Batter you need
2 cups of ready to use Dosa Batter (I used left over fermented dosa batter)
1/4 cup toor dal
1/4 cup channa dal
1/8 cup mung dal
tiny piece of ginger
3-5 dry red chili(according to your spice level)
asafoetida - a pinch
cumin seeds - 1/4 teaspoon
ginger - 1 small piece (1/2 inch)
garlic - 1 clove (optional)
chopped onions - 1 medium
chopped curry leaves - 1 spring
chopped coriander leaves - 1/4 cup
Salt to taste
You have to,
Wash and soak all the lentils(dal) in hot water for 1 hour.
Rinse and wash again and transfer it to a blender jar
Grind the lentils to a coarse paste along with red chili, ginger, garlic, required water.
To the dosa batter add the coarse paste and remaining ingredients.
Heat iron skillet pan in medium to high flame
Now pour a laddleful of batter onto the pan and spread.
Pour 1/2 teaspoon of oil over and around the dosa
Flip it once the edges are brown. cook the other side and serve hot
SWEET POTATO PARMESAN TOTS with @sirkensingtons chipotle mayo ✨🔥 Had these yesterday during the 🏈 games and they were a huge hit 🤤 Made with only 4 ingredients (SP, parm, zucchini & oat flour) 🕺🏻let me know if you guys want me to post the recipe ❤️