Crispy Adai Dosa Recipe - Mixed Lentil Dosa | Protein Rich Dosa Recipe
Crispy Adai Dosa Recipe - Mixed Lentil Dosa is a healthy gluten-free South Indian savoury pan cake recipe prepared mainly with combination of lentils, rice & few spices.
Servings: 4
Ingredients
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
Other Ingredients:
- 2 Sprigs Curry Leaves
- 1/2 tsp Asafoetida
- Salt to taste
- Required Oil/Ghee To make Adai
Instructions
Adai Batter:
- 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.
Recipe Video
Notes
- 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.