Adai dosa is also known as adai, ada dosa or lentil crepes is a highly nutritious dosa made using a mix of lentils and rice. It is a popular South Indian breakfast dish that is super high in protein and enjoyed hot with coconut thogayal, jaggery and butter.
Adai Dosa Recipe
Amma makes a huge batch of dosa batter each weekend which will last us for that whole week. For grinding this, she uses a old fashioned big wet grinder which we are having for more than 25 years. While she plan to grind dosa batter, she also make appam batter and ada batter in the same day to prevent less washing of dishes.
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Sometimes she makes vada batter too. This is one of her special ada recipe. If you are people who are not aware of this delicious Indian crepes. It is just a combo of rice and lentil crepes which is spiced up a little.
About Adai Dosa Recipe
Dosas are a South Indian staple made with fermented rice and lentils batter. It takes bit of time for soaking, grinding and fermenting the batter. Usually it is served with coconut chutney and sambar.
But Adai dosa take literally half the time. All you need is to soak the rice and dal together. Grind it and make dosa without fermentation. Adai batter doesn’t need fermentation so it taste fresh and wholesome.
Amma is an expert in making Adai. This is her recipe for Adai and still now we follwo the same recipe in my home too. Her ratio for Adai is 1 cup rice to 1 cup of mixed lentil. She tells me to add a bit of urad dal which makes the Adai dosa better in texture. She mainly uses toor dal in her Adai dosa with a mix of yellow moong dal. Also she doesn’t add chana dal all the time, but if you want you can add ¼ cup of chana dal.
Similar Recipes
The one thing which I love about this dish is, the minimum prep time. You need just a blender to make the batter. No need of wet grinder.
Amma makes Adai atleast once a week, we usually have it with coconut thogayal. But my kids love adai with jaggery powder and butter. Even I love the combination of that. But in my opinion the best combo for adai is avial. Check my adai avial recipe.
I make adai with variety of ingredients, like this jowar adai dosa, multigrain adai, sorakkai adai.
Ingredients
- Rice – for making adai dosa, I am using regular rice which we use for cooking. Some people prefer to use raw rice. But in my opinion, regular rice makes crispy adai dosa.
- Toor Dal – Toor dal is the main dal added in adai dosa. I used ¾ cup, you could add extra ¼ cup also.
- Urad Dal – you need very little urad dal. White urad dal, black urad dal can be used.
- Moong Dal – I used ¼ cup of moong dal. You can also add ¼ cup of chana dal.
- Dry Red Chillies – depending on your taste, you can add dry red chillies or chilli powder.
- Ginger and Garlic – I use garlic and ginger when grinding the batter. This helps with digestion.
- Onions – use lots of chopped onions in the batter which enhances the taste and flavour
- Green Chillies and curry leaves – you can add freshly chopped chillies and curry leaves to taste.
- Asafoetida – asafoetida helps with digestion and also adds flavour.
- Oil – use any oil like gingelly oil, ground nut oil for cooking dosa.
Step by Step Pictures
1)Take rice, urad dal, moong dal, toor dal in a bowl. Wash it multiple times in water until the water runs clear.
2)Cover with fresh water and allow it to soak for 6 hours.
3)Once it is soaked, strain the water and add it to a blender.
4)Add in dry red chillies, garlic, ginger, and asafoetida.
5)Pour enough water to grind it to a slightly smooth batter.
6)Don’t need to grind it super smooth.
7)Pour the batter into a bowl.
8)Add in onion, green chillies, coriander leaves and curry leaves.
9)Add in salt.
10)If the batter is too thick, pour some more water and mix it really well.
11)The batter should be not too thick or thin.
12)Heat a tawa and take a ladleful of batter and spread it thinly on the tawa. Drizzle oil on the edges and cook for couple of minutes until light golden.
13)Now flip it over and cook on under side too.
14)Serve Adai dosa hot with coconut chutney, jaggery powder and butter.
Expert Tips
- I used regular cooking rice for making adai dosa. You can use idli rice too.
- A mix of green gram, moong dal, toor dal, chana dal can be used.
- You can reduce the green chillies if you prefer.
- Lentils and rice can be soaked for just 4 hours before grinding too.
- No need to ferment the batter, you can grind and make dosa fresh.
Storage and Serving
Leftover adai dosa batter can be stored in fridge upto 3 to 4 days. Enjoy adai dosa with coconut chutney, coconut thogayal, jaggery, butter or avial.
FAQ
Q: Does adai batter needs fermentation?
No need to ferment the batter, you can grind and make dosa fresh.
Q: How long can I store adai batter?
Leftover adai dosa batter can be stored in fridge upto 3 to 4 days.
Q: Do we need to grind adai dosa batter in a wet grinder?
No lentils need minimum grinding, so adai batter can be ground in a blender.
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Adai Recipe (Adai Dosa Recipe | How to Make Adai Batter)
Adai dosa is also known as adai, ada dosa or lentil crepes is a highly nutritious dosa made using a mix of lentils and rice. It is a popular South Indian breakfast dish that is super high in protein and enjoyed hot with coconut chutney, jaggery and butter.
Instructions
Take rice, urad dal, moong dal, toor dal in a bowl and rinse it multiple times in water. Cover with fresh water and allow it to soak for 5 to 6 hours.
Once it is soaked, strain the water and add it to a blender along with dry red chillies, garlic, ginger, and asafoetida. Pour enough water to grind it to a slightly smooth batter.
Once the batter is made, transfer it to a bowl. Now add in chopped onion and green chilli, curry leaves, coriander leaves and salt. Mix well.
Heat a tawa and take a ladleful of batter and spread it thinly on the tawa. Drizzle oil on the edges and cook for couple of minutes until light golden. Now flip it over and cook on under side too.
Serve dosa hot with coconut chutney, jaggery and butter.
Nutrition
Nutrition Facts
Adai Recipe (Adai Dosa Recipe | How to Make Adai Batter)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
