Crispy Adai Dosa Recipe – Mixed Lentil Dosa | South Indian Adai Dosa Recipe (Protein Rich Dosa) is a healthy gluten-free South Indian savoury pan cake prepared mainly with a combination of lentils, rice & few spices. It’s delicious, nutritious & makes a perfect snack or meal as it is extremely filling.
What is Adai Dosa?
Adai is a Protein Packed South Indian Breakfast Recipe made with mixed lentils, rice and few spices. Healthy, Nutritious, doesn’t require fermentation and is extremely filling. Each household has its own proportions and the types of lentils they use. The spices and seasonings added can vary from family to family to suit their taste buds. Traditionally adai is served with a vegetable stew or Avial. Adai-Aviyal is a classic combination for breakfast, though some prefer to pair it with chutney oor with jaggery for a sweet variation!
The recipe for adai is extremely simple and even beginners can nail the recipe in the first go! Here are some easy tips and variations for a healthy & crispy adai dosa recipe. The recipe can be easily altered by eliminating any of the lentils mentioned. Traditional adai dosa is thick, so the batter must be thick to achive this result. But, if you like to make the thin crispy dosa, just grind the batter smoothly & diluting it like regular dosa. You can make the dosa more spicy & flavourful by adding ingredients like fennel, garlic, green chillies and coriander leaves to make spicy aka Kara Adai Dosai Recipe. Just alter it to suit your taste! I have given more variations below after the recipe!
Easy Steps to follow for
Crispy Adai Dosa Recipe
Let’s make Adai Dosa Batter or Adai Maavu:
- Soak rice and dals together along with dry red chillies & Cumin Seeds for 2-3 hours. Some soak just for an hour and give more resting time after grinding. It gives really crispier results. Soaking for very long gives softer Adais.
- Grind it coarsely along with few curry leaves & add water as required. The batter should not be thick nor watery. Transfer the batter into large mixing bowl. Important Note – Keep the batter slightly coarse.
- To this, asafoetida & salt and mix well. Adai batter is now ready. Make sure everything is combined well. Check for thick flowing consistency, add more water if required. Be generous with asafoetida as this dosa has more lentils & asafoetida helps in digestion!
How to make Adai Dosa?
- Heat a griddle or a non stick tawa and pour a ladle of batter and spread it thick in circular motion. Drizzle a teaspoon of oil around the adai. Drizzle a teaspoon of ghee as well & cook on low to medium heat. This adai dosa also requires a little more oil than the regular dosa! So, be generous with adding oil/ghee while making adai. A mix of peanut oil & ghee tastes bbest to make adai. Cooking adai on low to medium heat is also important as it takes more time to cook when compared to regular dosa.
- Now, flip the adai and drizzle another tsp of oil/ghee around the adai. Cook both sides until golden brown by pressing gently.
VARIATIONS TO ADAI DOSA:
- You can easily eliminate one of the lentils mentioned in the recipe ingredients. Another variation I make is equal measures of rice and all dals. (1 Cup Raw Rice+1 Cup Tur Dal+1 Cup Chana Dal+1 Cup Moong Dal +1 Cup Urad Dal). Rest of the procedure remains the same.
- Add finely chopped onions, curry leaves & grated coconut. Mixing these in the batter yields softer adai. Soo, I like to add them as topping to retain the crispy texture of the adai.
- You can add a little finely chopped/grated carrot, coriander & green chillies. Just try out other veggies too!
- You can also add drumstick (Moringa) leaves to this Adai!
- Make a pizza variation by topping with onion, capsicum & grated cheese! Cook covered so that thee cheese melts.
- Add fennel seeds while grinding if you like Fennel flavour…gives a different flavour!
- You can even include legumes like chick peas or black eyed peas and reduce dal quantity.
- The authentic recipe doesn’t even include urad dal or moong dal. This also comes out really well!
To Soak For Adai Batter:
- 1 Cup Raw Rice
- 1 Cup Idli Rice
- 1 Cup Tur Dal
- 1 Cup Chana Dal
- 2 tbsp Moong Dal
- 2 tbsp Urad Dal
- 6 Red Chillies
- 1 tsp Cumin Seeds
- 2 Sprigs Curry Leaves
- 1/2 tsp Asafoetida
- Salt to taste
- Required Oil/Ghee To make Adai
- Soak rice and dals together along with dry red chillies & Cumin Seeds for 2-3 hours.
- Grind it coarsely along with few curry leaves & add water as required. The batter should not be thick nor watery. transfer the batter into large mixing bowl.
- To this, asafoetida & salt and mix well. Adai batter is now ready. Make sure everything is combined well.
- Check for thick flowing consistency, add more water if required.
Making Adai Dosa:
- Heat a griddle or a non stick tawa and pour a ladle of batter and spread it thick in circular motion. Drizzle a tsp of oil around the adai. Drizzle a tsp of ghee as well & cook on low to medium heat.
- Now flip the adai and and drizzle another tsp of oil around the adai. Cook both sides until golden brown by pressing gently.
- After both sides are cooked well, remove from tawa and serve it hot with Avial or chutney or jaggery with a dollop of butter on top.
- Adjust Red chillies to suit your spice levels. Use Kashmiri Red chillies for less spice. They give a good colour to the adai and still keeps adai less spicy. I usually mix regular dry red chillies & Kashmiri chillies.
- Remember, small onions tastes best, so use lots of onion and if possible fully small onions. More the onion, tastier the adai gets.
- If you mix onions in the batter adais will come out soft and thick. The adai will not be that crispy.
- I soak for at least four a minimum of 2 to 3 hours. Some soak just for an hour and give more resting time after grinding. It gives really crispier results. Soaking for very long gives softer Adais.
- Adai can be made thick or thin, soft or crisp all to suit your taste. Adjust the consistency of the batter by adding more water. Make thin crispy adai dosa!
- This recipe doesn’t requires fermentation like regular dosa. However, allowing the batter to rest for about 1 to 2 hours as helps in giving the adai a better taste and texture.
- Be generous with asafoetida as this dosa has more lentils & asafoetida helps in digestion!
- This adai dosa also requires a little more oil than the regular dosa! So, be generous with adding oil/ghee while making adai. A mix of peanut oil & ghee tastes best to make adai!
- Cooking adai on low to medium heat is important as it takes more time to cook when compared to regular dosa.
Check out other Breakfast Recipes from blog!!
MOST POPULAR BREAKFAST RECIPES ON BLOG:
Many more to come!!…..STAY TUNED!!
Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Twitter, Instagram and Pinterest for all of the latest updates.
Did you make a recipe? Make sure to tag your photo with this hashtag: #masalakorb