Adai Recipe | How to make Adai Dosa
User Reviews
5
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Prep Time
2 hrs 10 mins
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Cook Time
30 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
298 kcal
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Course
Main Course, Breakfast, Snacks
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Cuisine
Indian
Adai Recipe | How to make Adai Dosa
Description
Adai Recipe uses a combination of regular or idli rice and three lentils: chana dal, urad dal, and toor dal. Soaked together with dry red chilies, this mix forms the base of the batter. Additional flavorings include ginger, asafoetida, cumin seeds, green chili, chopped onions, curry leaves, coriander, and optionally grated coconut. Grinding to a medium-thick, coarse batter preserves texture.
The batter is allowed to rest for 20 minutes to a couple of hours before cooking. When ladled onto a hot cast iron skillet or tawa and spread, the dosa cooks into a savory pancake with crispy, golden edges and a moist, dense inside. The spices and herbs contribute earthy, slightly spicy notes, while the coconut adds subtle sweetness.
Adai is filling and can be paired with chutneys or sambar. It's versatile for breakfast or main meals. The inclusion of multiple lentils gives it a robust protein content and distinctive texture compared to regular dosas. Adjusting spice and herb mix can personalize flavor.
Notes advise fermenting batter longer if desired and omitting optional add-ins if unavailable. It is important not to omit any of the lentils or rice to maintain the correct texture and flavor. The recipe can be scaled for fewer or more servings.
Ingredients
For soaking
- ½ cup rice or idli rice or parboiled rice, regular
- ¼ cup chana dal (split and husked bengal gram)
- ¼ cup urad dal (split and husked black gram)
- ¼ cup toor dal tur dal, arhar dal, pigeon pea lentils
- 2 red chili byadagi or kashmiri, seeds removed, dry
- 1.5 cups water - for soaking
More ingredients
- 1.5 teaspoons ginger chopped
- 1 generous pinch asafoetida (hing)
- 1 green chili optional, chopped
- ½ teaspoon cumin seeds - optional
- ⅔ to ¾ cup water - for grinding or add as required
- ⅓ cup onion finely chopped) or finely chopped or pearl onions or shallots
- 2 teaspoons curry leaves (chopped finely) or or 8 to 10 curry leaves, chopped
- ¼ cup Coriander leaves (chopped)
- ¼ cups coconut optional, grated
- salt as required
- neutral cooking oil as required, generic cooking oil
Instructions
Soaking rice and lentils
- Rinse and then soak regular rice or idli rice, chana dal, urad dal and tuvar dal and dry red chilies (byadagi or kashmiri) in 1.5 cups water for 2 to 3 hours. You can also keep overnight.
Making adai batter
- Later drain all the water and add the rice, lentils and red chilies in a grinder jar.
- Also add chopped ginger and hing. At this step you can also add 1 green chili and ½ teaspoon cumin seeds.
- Add ⅔ to ¾ cup water and grind to a semi coarse medium-thick batter. Do not make the batter fine.
- Take all the batter in a mixing bowl. Cover and keep aside for minimum 20 minutes or till 1 to 2 hours.
- Now add finely chopped onions (or pearl onions or shallots), chopped coriander leaves and chopped curry leave. You can also add grated coconut.
- Add salt as required. Mix very well.
Making adai
- Heat a cast iron skillet or tawa and spread a bit of oil on it.
- Take a ladle full of the batter and pour the batter on tawa. quickly spread the batter to a round circle.
- With a back of a spoon make a small dent or hole in the center. This helps in cooking the adai evenly.
- Drizzle some oil in the center as well as on the sides.
- Cook on medium-low to medium heat till the adai is crisp and golden. Then flip them. You can also cover it with a lid and then cook.
- Cook the adai on the second side till it is cooked well and has golden brown spots. Flip and then serve. Make adai in batches this way.
- You can serve protein-rich adai with some white butter, jaggery, idli-dosa podi or avial. You can also pair it with coconut chutney or tomato chutney or tomato-onion chutney.
Notes
- Ferment the batter for 3 to 4 hours if you prefer a slightly sour flavor, ensuring it doesn't become overly sour.
- You may omit optional ingredients like onions, green chilies, spices, or coconut if not available without affecting the main batter's integrity.
- Do not leave out any of the lentils or rice as that alters the characteristic flavor and texture.
- You can scale the recipe up or down depending on servings needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 340mg | 14% |
| Potassium | 123mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 325IU | 7% |
| Vitamin B1 (Thiamine) | 0.04mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 57mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 102mg | 113% |
| Vitamin E | 4mg | |
| Vitamin K | 4µg | |
| Calcium | 72mg | 7% |
| Vitamin B9 (Folate) | 597µg | |
| Iron | 2mg | 11% |
| Magnesium | 18mg | 5% |
| Phosphorus | 53mg | |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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