Adai Dosa
Adai Dosa is a robust, protein-rich South Indian staple made from a soaked, coarsely ground batter of mixed lentils (chana dal, toor dal, moong dal, urad dal) and rice, seasoned with dried red chilies, cumin, ginger, and fresh curry leaves. Unlike traditional dosas, this batter requires no overnight fermentation—simply soak, grind, and pour onto a hot skillet. Roasted with a drizzle of ghee or oil until golden and crispy around the edges while remaining soft in the center, it delivers a hearty, savory bite that pairs perfectly with coconut chutney, spicy kara chutney, or traditional jaggery and butter.
Equipment
- 1 bowl
- 1 mixer grinder
- 1 ladle
- 1 non stick pan
- 1 spatula
- 1 plate
Ingredients
- 1/2 cup rice
- 1/2 cup channa dal or split chick peas
- 1/4 cup toor dal or split pigeon peas
- 1/4 cup moong dal or split yellow mung beans
- 2 tbsp urad dal or white urad dal
- 2-3 red chillies
- 8-10 kadi patta or curry leaves
- 2 tsps ginger garlic paste
- 1 tsp jeera or cumin seeds
- 1/4 tsp hing or asafoetida
- 1/2 tsp ajwain or carom seeds
- salt to taste
- 1 chopped onion (optional)
- 2 tbsps chopped coriander or hara dhania (optional)
Instructions
- Wash and soak all the 4 dals and rice together in a bowl, overnight or for 8 hours.
- Next morning drain the soaking water and transfer the dals and rice to a mixer jar, alongwith the 2-3 red chillies, 1 tsp cumin seeds and 2 tsps ginger garlic paste. Now grind to a smooth batter with 1/2 to 1 cup water.
- You may use any red chillies that you prefer. I use byadgi chillies which give sufficient amount of colour and medium spice.
- Now transfer the batter to a bowl and adjust consistency, if required, with 1/4 to 1/2 cup more water.
- Now add salt, 1/2 tsp carom seeds, 8-10 curry leaves, 2 tbsps chopped coriander and 1/4 tsp asafoetida or hing to the batter and give it a good mix.
- If you prefer thin dosas then your batter is now ready. However, if you prefer your adai thick, you can add 1 finely chopped onion to the batter.
Making the adai dosas
- Heat a non stick pan to the right temperature. Do the temeparature test by sprinkling a few drops of water on the pan. If they sizzle and evaporate immediately your pan is ready.
- Pour a ladle full of batter on the pan and spread it around gently in circular motion using the back of the ladle until it reaches the desired size. If you have added chopped onions to the batter, it may not spread much. Thats ok.
- Now drizzle some oil or ghee around the edges of the adai and over it.
- Make the flame medium to low.
- Let the dosa cook on one side for about a minute. Then flip it over and cook the other side for about 1/2 a minute and remove to a plate.
- Happy cooking!!