Measurements in rice cooker cup – 160 ml; Makes 16 adais
Idli Rice – 3 cups
Toor dhal – 1 cup
Chana dhal – 1/4 cup
Murunga keerai / Drumstick leaves / Moringa – 1 cup – loosely packed
Dry Red chillies – 10 (see notes below)
Black Peppercorns – 1 tsp
Cumin seeds – 1-1/2 tsp
Asafoetida – 1/2 tsp
Grated Coconut – 1/2 cup – loosely packed
Salt – to taste
Wash and soak the rice and dhals together in plenty of water for 4 hours. Soak the dry red chillies in a separate bowl filled with water. Clean the murunga keerai, reserve only the leaves and discard the stems and twigs. Wash to remove any dirt. In the wet grinder, add one cup of the soaked rice-dhal mixture with chillies, peppercorns, cumin, asafoetida and coconut. Grind well, and add the rest of rice after 2 minutes. Grind coarsely into a rava like texture. Remove from the grinder and mix the salt and drumstick leaves. Heat a dosa tawa and pour about 1/2 cup of the batter and make dosas. Spray some oil and flip when the edges turn red. Cook for another minute and half and remove. Serve hot.
Linking this to Taste of the Tropics – Chilis.