Adai Recipe, Adai Dosa, Breakfast
by Tarla Dalal
- ગુજરાતી માં વાંચો (Adai Recipe, Adai Dosa, Breakfast in Gujarati)
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Adai is a crisp, golden dosa made using a batter of rice and mixed dals. It has the rich aroma of coconut oil and roasted dals, and a very rustic flavour as well.
It is more satiating than regular dosas and makes a great Breakfast . Adai can be enhanced by adding onions or chopped drumstick leaves to the batter.
While Adai tastes great with Coconut Chutney and Sambhar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery.
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Adai Recipe, Adai Dosa, Breakfast recipe - How to make Adai Recipe, Adai Dosa, Breakfast
Soaking Time: 2 hours Preparation Time:    Cooking Time:    Total Time:
2 hours 40 minutesMakes 10 dosas
- Combine the rice, dals, ginger, peppercorns and red chillies in enough water in a deep bowl and keep aside to soak for 2 hours. Drain the water.
- Blend the mixture in a mixer to a coarse mixture using approx. 1¼ cup of water.
- Transfer the mixture into a deep bowl, add the onions, grated coconut, curry leaves, cumin seeds, asafoetida and salt. Mix well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
- Turn over and cook on the other side as well.
- Fold over to make a semi-circle.
- Repeat with the remaining batter to make 9 more adai dosa.
- Serve immediately with coconut chutney.
Adai Video, Adai Dosa by Tarla Dalal
Adai Recipe, Adai Dosa, Breakfast recipe with step by step photos
To prepare batter for adai dosa, pick and clean the dals. We are making use of a combination of toovar, chana and urad dal which are rich in protein and minerals.
Add the par-boiled rice to a deep bowl. You can make this with any short grain rice like Surti Kolam, Sona Masuri variety too.
Add all the dals to a deep bowl.
Combine the dals and rice, wash them under running water.
Add peppercorns and cumin seeds. Spices and aromatics can be added more or less as per your requirement.
Add red chillies. For the Adai dosa recipe, we have used Pandi Red Chillies. It provides the much require spice and that distinct yellowish-orange colour to the adai dosa. Soaking the chillies along with the dals make it easier to grind them together
Pour enough water to soak everything.
Cover with a lid and keep aside for 2 hours.
After 2 hours, drain the water and transfer to a mixer jar.
Add approx. 1¼ cup of water.
Blend the mixture in a mixer to a coarse mixture and transfer the mixture into a deep bowl. Unlike regular dosa batter, the Adai batter is thick. Use the pulse option to grind this dal coarsely. Open the lid once or twice in between to wipe the sides and lids for even grinding.
Add the onions.
Add grated coconut.
Add curry leaves. Many people even add drumstick leaves to increase the nutrient quotient of Chettinad kara adai recipe.
Add cumin seeds.
Add asafoetida. It adds a great taste to the adai dosa.
Add salt. This recipe yields 10 adai dosas, if you don’t wish to make all the adai dosa at once, add finely chopped onions and coconut only to the needed batter. You can refrigerate the rest of the batter which will stay good for 2-3 days if onions and coconut is not added to it.
Mix well and our adai dosa batter is ready. Add water if required to adjust the consistency similar to thick idli batter. The Adai Maavu does not require any fermentation and can be made instantly.
To prepare adai dosa, heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle).
Wipe it off gently using a muslin cloth.
Pour a ladleful of the South Indian mixed lentil dosa batter on it.
Spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear a little coconut oil over it and along the edges. While coconut oil provides an authentic flavour Ghee/Butter/vegetable oil can be used as a substitute.
Cook on a medium flame till the adai dosa turns golden brown in colour and crisp.
Turn over and cook on the other side as well. You can cook covered with a lid, before flipping if you like.
Remove the adai on a serving plate.
Repeat with the remaining batter to make 9 more protein and iron-rich adai dosa.
Serve adai dosa immediately with coconut chutney. These protein-packed dosas should be eaten piping hot for breakfast or brunch. It goes well with avial, jaggery, podi chutney and white butter. Brown Rice Dosa, Oats Dosa Recipe and Nachni Dosa are some other nutritious dosa recipes that you would love to try.
Nutrient values (Abbrv) per dosa
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