Adai Recipe – Adai Dosa probably amongst the healthiest of all the Dosa recipes out there.
It is high in a variety of nutrients but a blast of proteins comes from the Dals that are used along with the Rice (Toor Dal, Chana Dal and Mung Dal).
Unlike the plain Dosa, Adai doesnt require fermentation. Instead the Dals are soaked for some time in water. After that the batter is mixed with the spices to make into wonderful little Dosas.
In my home, Adai Dosa was always made thick (perhaps two times as much batter compared to a normal Dosa, maybe even more). This makes the Adai heavy and filling at the same time.
Adai was served to us with either small pieces of Jaggery, different types of Chutney or even Tomato Ketchup.
To enhance the flavor, smear the top of the Adai with good serving of Ghee.
Try this nutritious South Indian breakfast recipe today in Adai Dosa – we are sure that you’ll keep coming back to it.
Chutneys to go along with Adai Dosa recipe:
Other Dosas for your to consider: Plain Dosa Recipe
Find recipe for Adai Dosa, below.
- 2 cups Par boiled Rice
- 1/2 cup Toor Dal Pigeon pea lentils
- 1/2 Cup Chana Dal Bengal Gram Dal / Split Chickpea
- 1/2 cup Mung Dal Yellow Lentils
- 6 nos Green Chilies
- 3 tablespoon Grated Coconut
- 1 teaspoon Pepper and Cumin Powder Coarsely powdered
- 2 tablespoon Coriander Leaves Finely chopped
- 2 tablespoon Curry Leaves Finely Chopped
- 1 pinch Salt To taste, as per your preference
- 2 tablespoon Oil To fry the Dosas
How to make:
- Soak rice and dhal together for 2-3 hours.
- Grind it along with coconut and chillies till it becomes a thick paste.
- Mix with other ingredients.
- Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai/dosa
- Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.
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