Adai dosa is a healthy breakfast from Tamilnadu. It is a mixture of various lentils and rice which make it protein rich. This homemade version is super delicious and you can completely enjoy it without worrying about rising sugar levels. I got this recipe from my amma. When I tried this at home even my one year old little boy loved it.
One good thing about adai dosa is it does not need any fermentation process. So we can use the batter immediately after ground. Here is the basic recipe, but you can add additional vegetables like grated carrot, drumstick leaves as you wish to increase nutrition.
Raw Rice – 1 cup
Idly Rice – 1 cup
Toor dal / Thuvaram Paruppu – ¼ cup
Channa dal / Kadalai Paruppu – ¼ cup
Yellow Moong dal / Paasi Paruppu – ¼ cup
Channa dal / Kondai kadalai – fistful (optional since we used kadalai paruppu)
Urad dal / Uzundhu – 3 tblspn
Fenugreek / Vendhayam – 1 tblspn
Chopped Coconut – few pieces
Red Chilli – 8
Small Onion – 50 gm
Asafoetida – 1/8 tsp
Turmeric Powder – ¼ tsp
Cumin Seeds – 1 tsp
Salt – to taste
Big Onion – 2
Red chilli - 8
Chopped Coriander – ¼ cup
Curry leaves – 2 sprigs
Soak together all the dals and rice for at least 2-3 hours.
Add red chilli, chopped coconut, onion, cumin seeds, asafoetida and few curry leaves to the dals and mix well.
Grind it together to a coarse batter. Empty the batter into a bowl.
Before making adai, heat oil in a pan and add ingredients given for seasoning (mustard seeds, broken red chilli, onion, curry leaves). Mix it to the batter along with turmeric and salt.
Heat non stick pan or cast iron griddle. Pour a ladleful of batter in the pan, spread from inside to outside to form a thin or thick round.
Smear some oil around to cook until golden brown.
When the top surface becomes nice and crispy, flip it and let it cook for another 2 minutes.
Remove and serve hot with your favorite accompaniment.
- You can add drumstick leaves, carrot and any vegetables of your choice.
- Onions added during seasoning will enhance the taste, so if you wish you can add more.
- Wipe the pan with a clean cloth after each dosa to avoid sticking.
- Do not grind the batter like regular dosa. Grind to a coarse texture.