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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.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Breakfast / Brunch, Main course or breakfast
Cuisine: Indian (South Indian)
Keyword: Adai Dosa, Adai Recipe, Mixed Lentil Dosa, Protein Dosa, High Protein Breakfast,
Servings: 4
Author: Padma Veeranki

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.