Adai dosa or Adai is a protein rich crepe like a dosa that is made with lentils and rice. It is from Tamil cuisine. My mother-in-law's sister aptly calls it Protein dosa. It is simpler than the dosa as it does not require fermentation. So just soaking the lentils with rice at night is enough. Grind the lentils in the morning and you have a delicious breakfast ready. Best of all, this is a really versatile recipe. You can vary the lentils used, can use millets in place of rice to suit your taste and dietary preferences. Here is the recipe I make most often at home:
Adai | Adai Dosa Recipe | Easy Recipe to Make Adai Dosa
Ingredients
- 1.5 cup dosa rice
- 1.5 cup mixed lentils tuar dal, urad dal, whole moong, masoor dal
- 1 inch piece ginger chopped
- 2 green chillies as per taste
- 1 pinch hing asafoetida
- 1 tsp. cumin seeds
- Few curry leaves
- 1/2 tsp. turmeric powder
- 1 onion finely chopped
- 1 tbsp. dill finely chopped optional
- 1 tbsp. coriander leaves finely chopped
- salt to taste
- Oil to fry
Instructions
- Wash and soak the rice in water for 3-4 hours or overnight.
- Wash and soak the pigeon peas (tuar dal), whole green bean (moong), orange lentils (masoor dal) and split black gram lentils (urad dal) in water for 3-4 hours or overnight.
- Drain the rice and dals.
- Blend them to a thin batter with ginger, green chillies and curry leaves. Let the batter be of dosa consistency.
- Add salt, hing, cumin seeds, turmeric powder, chopped onion, dill (if using) and coriander leaves and mix well. Your batter is ready.
- Heat a tava and spread a little oil.
- Take the batter and spread it out just as you would a dosa. I prefer my adai dosa to be thin and crispy. You can make it thicker as per your choice.
- Serve it hot after cooking on both sides with coconut chutney or amla chutney as I sometimes do.
Notes
I do hope you try this recipe. It will be a good change from the regular dosa. Since we are using many lentils, the taste is quite nice and its nutritious value is higher too. A good protein and carbohydrate combination for your morning breakfast or evening snack.
Shailaja V says
Make this regularly at home. It’s one of the family favourite recipes with jaggery and ghee. I also make a particular chutney variant called Thogayal which goes well with it. I soak mine for two hours, the rice and lentils. And then grind in the hand mixer.
Yours looks good ?
Rachna says
Yep, I sometimes soak for 3 hours but most times cut morning breakfast I soak it at night as I don't have enough time in the morning to soak. The chutney sounds interesting. ? I do love adais but the dal one is my favorite.
Megala says
I always love to make healthy, easy & tasty recipe like this !
Rachna says
I agree. Me as well. ?
Shalzmojo says
Wow this is a delicious recipe n sounds to be full of nutrients. Thanks for the share
Rachna says
I am glad you liked it, Shalini. ?
Soumya Prasad says
I love adai and I make it the exact same way as you do! We have it atleast once a week at home.
Try adding Moringa leaves to the batter after it is ground, The texture and taste is brilliant.
Parul Thakur says
This is pesarattu. I learnt from from Telugu friends about Pesarattu which is green moong and rice. So Adai sounds familiar with more dals. I’ll give it a try. ? thanks for sharing! Noting better than easy healthy recipes.
Parul Thakur says
Hey! Do you have the recipe of amla chutney written somewhere? Do direct me to the link. If not, tag me ? hugs!
amrita says
very nice....