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Adai Dosa Recipe

Time and servings

Nutrition

Per servings.

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About

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.

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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)

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Instructions

  1. 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.
  2. Also add 1 tsp fennel, 1 tsp cumin, ¼ tsp methi and 10 dried red chilli.
  3. Rinse the dal well and soak in water for 4 hours.
  4. 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.
  5. Grind to coarse paste adding water as required. Grind in batches depending on the size of the mixer jar.
  6. Transfer the batter to the large bowl and mix well adjusting the consistency as required.
  7. Rest the batter for 2 hours before making dosa.
  8. Take the required amount of batter, add 1 onion, 2 tbsp coriander and mix well.
  9. Heat the dosa pan and pour the dosa batter.
  10. Spread gently making the dosa slightly thick.
  11. Now top with ghee and roast on medium flame until the dosa turns golden brown from the bottom.
  12. Flip over and cook until the dosa is cooked well.
  13. Finally, enjoy Adai Dosa Recipe with coconut chutney.

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Step-by-step

1
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.
2
Also add 1 tsp fennel, 1 tsp cumin, ¼ tsp methi and 10 dried red chilli.
3
Rinse the dal well and soak in water for 4 hours.
4
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.
5
Grind to coarse paste adding water as required. Grind in batches depending on the size of the mixer jar.
6
Transfer the batter to the large bowl and mix well adjusting the consistency as required.
7
Rest the batter for 2 hours before making dosa.
8
Take the required amount of batter, add 1 onion, 2 tbsp coriander and mix well.
9
Flip over and cook until the dosa is cooked well.
10
Finally, enjoy Adai Dosa Recipe with coconut chutney.Adai Dosa Recipe

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Video

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Tips

The recipe is super simple to prepare with basic ingredients like rice and lentils. Yet some simple and mandatory tips are –
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/adai-recipe-make-adai-dosa-recipe/