Adai Dosa Recipe | How To Make South Indian Adai Dosai with detailed photo and video recipe. A simple South Indian savory pancake recipe prepared mainly with a combination of lentils and spices. It is a healthy and protein-packed dish that can be enjoyed for morning breakfast with coconut chutney. Traditional dosa recipes are thicker and prepared with rice and urad dal, Adai dosa is thick and heavier with rice and a combination of lentils.
Adai Recipe | Adai Dosa Recipe | How To Make South Indian Adai Dosai with step-by-step photo and video recipe. South Indian cuisine is known for its range of dosa recipes prepared for various occasions like breakfast, lunch & dinner. The traditional recipe is a simple combination of rice and urad dal to make a soft and crisp dosa. Yet there are other variations and Adai dosa is one such variation with multiple lentils.
Traditionally Adai recipe is served with coconut and vegetable stew i.e. avial. And perhaps it is one of the classical combos for breakfast for many South Indians. However, I prefer it with simple coconut chutney or peanut chutney. I just do not like the combination of avial and Adai dosa, as the combination of avial and rice is my personal favorite. I wish to have my breakfast more on the savory side rather than a sweet or creamy one. Luckily even my husband has the same taste preferences and hence our Adai dosa breakfast remains very simple with chutney options. Yet the accompaniment can be of any option including any chutney, curry, sabzi, and even sambar.
The recipe is extremely simple without much fuss, yet some easy tips and variations for a healthy Adai Dosa recipe. Firstly, the recipe can be easily extended and varied by eliminating one of the lentils mentioned above. For ex: you can skip toor dal and prepare it with just another dal and it should taste almost similar to the authentic one. Secondly, traditional Adai dosa batter is thick and the dosa turns out to be a thick pancake. Alternatively, you can also make the batter watery like neer dosa or rava dosa, and pour it on a dosa pan similar. Lastly, you can make the dosa spicier by adding ingredients like garlic, fennel, and coriander leaves to make a spicy or kara Adai Dosai recipe. Be careful when you serve it to kids though.
Finally, I would like to highlight my other South Indian Dosa Recipes Collection with this post on Adai Recipe. It includes recipes like Rava dosa, Masala dosa, Pav bhaji dosa, Spring dosa, Poha dosa, Set dosa, Pesarattu dosa, and Onion rava masala dosa recipe. Also, I have other recipe collections that may be of interest to you with this recipe like,
About Adai Dosa
It is a popular South Indian Dosa recipe known for its protein-packed, nutrient-rich breakfast meal. Adai Dosa is a popular breakfast meal in Tamilnadu, Karnataka, and Kerala if not across all the states of India. Apart from lentils, it also carries a lot of spices and herbs in its dosa batter, thus making a complete and healthy breakfast meal. The main ingredients for this dosa are rice, toor dal, urad dal, moong dal, and chana dal. But it can take all the other different types of dal to make it more healthy and tasty.
There are many variations to the simple Adai Dosa recipe which mainly varies with the location it is prepared. The most common recipe is to make it with rice and equal proportions of toor, moong, chana, and urad dal. However, it can also be done with a minimum of 2 lentil combinations. In addition, the recipe batter can also be experimented with. Traditionally, the batter is thick and yields a thick dosa. However, it can also be done with thin batter for a crisp dosa.
Chef Tips for Adai Dosa
The recipe is super simple to prepare with basic ingredients like rice and lentils. Yet some simple and mandatory tips are –
- Soaking – The rice and all the types of lentils need to be soaked for a minimum of six hours if not overnight. This helps to ground it in one go and get the desired coarse-grained texture.
- Choice of Lentils – Typically the combination of urad dal, toor dal, chana dal, and moong dal. Yet it can be experimented with other types of dal or even reducing it to 2 types of lentils. However, it is best when made with a traditional recipe.
- Fermentation – The traditional recipe does not require this dosa to be fermented. However, it can be moderately fermented with 3-4 hours to have a sour taste in it. Do not ferment it overnight.
- Texture – The dosa batter has to be thick and grainy in texture which would yield a thick and rough textured dosa. It can also be made with thin dosa batter for crisp Adai dosa.
- Toppings – Typically, the dosa is made and prepared with finely chopped onions. But it can be further extended with other vegetables too. You may add capsicum, carrots and even tomatoes.
Video Recipe
Recipe Card for Adai Dosa
Adai Dosa Recipe | Protein Rich South Indian Adai Dosai
Ingredients
- 1 cup idli rice
- ¾ cup toor dal
- ¾ cup chana dal
- ¾ cup moong dal
- ¾ cup urad dal
- 1 tsp fennel
- 1 tsp cumin
- ¼ tsp methi
- 10 dried red chilli
- water, for soaking
- ¼ tsp hing
- ½ tsp turmeric
- 1 inch ginger
- 1 tbsp salt
- 1 onion, finely chopped
- 2 tbsp coriander, finely chopped
- ghee, for roasting
Instructions
- Firstly, in a large bowl take 1 cup idli rice, ¾ cup toor da, ¾ cup chana da, ¾ cup moong dal and ¾ cup urad dal.
- Also add 1 tsp fennel, 1 tsp cumin, ¼ tsp methi and 10 dried red chilli.
- Rinse the dal well and soak in water for 4 hours.
- Drain off the water and transfer to the mixer jar. Also add ¼ tsp hing, ½ tsp turmeric, 1 inch ginger and 1 tbsp salt.
- Grind to coarse paste adding water as required. Grind in batches depending on the size of the mixer jar.
- Transfer the batter to the large bowl and mix well adjusting the consistency as required.
- Rest the batter for 2 hours before making dosa.
- Take the required amount of batter, add 1 onion, 2 tbsp coriander and mix well.
- Heat the dosa pan and pour the dosa batter.
- Spread gently making the dosa slightly thick.
- Now top with ghee and roast on medium flame until the dosa turns golden brown from the bottom.
- Flip over and cook until the dosa is cooked well.
- Finally, enjoy Adai Dosa Recipe with coconut chutney.
Nutrition
How to Make Adai Dosa with step by step photos
- Firstly, in a large bowl take 1 cup idli rice, ¾ cup toor da, ¾ cup chana da, ¾ cup moong dal and ¾ cup urad dal.
- Also add 1 tsp fennel, 1 tsp cumin, ¼ tsp methi and 10 dried red chilli.
- Rinse the dal well and soak in water for 4 hours.
- Drain off the water and transfer to the mixer jar. Also add ¼ tsp hing, ½ tsp turmeric, 1 inch ginger and 1 tbsp salt.
- Grind to coarse paste adding water as required. Grind in batches depending on the size of the mixer jar.
- Transfer the batter to the large bowl and mix well adjusting the consistency as required.
- Rest the batter for 2 hours before making dosa.
- Take the required amount of batter, add 1 onion, 2 tbsp coriander and mix well.
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Heat the dosa pan and pour the dosa batter.
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Spread gently making the dosa slightly thick.
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Now top with ghee and roast on medium flame until the dosa turns golden brown from the bottom.
- Flip over and cook until the dosa is cooked well.
- Finally, enjoy Adai Dosa Recipe with coconut chutney.
Notes
- Firstly, if you are looking to make the dosa crispy, then reduce the quantity of dal.
- Also, you can ferment the batter overnight for better results.
- Additionally, you can pour the dosa and spread it thin to make crispy adai.
- Finally, Adai Dosa Recipe tastes great with spicy coconut chutney.
Can we use normal rice if we don’t have dosa rice available
yes,,you can use sona masuri rice too
On the step 6 of the photo above you are adding ‘2 tbs of coriander and one tbs of leaves’. Do you really add whole coriander? Thanks.
nope..its coriander leaves and curry leaves..
but i use 1 cup of each dal and 1 cup rice with a spoon of menthya and ferment over night.
it comes bit crisp. i will try this way . I Asked for this recipe way back. Thank u for putting it.
Thanks a lot 🙂
Can u plz tell me where u got ur dosa tawa
its cast iron tawa..i got it from my native udupi..
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