Adai Dosa / South Indian Mixed Lentils Dosa

One of the most filling South Indian Breakfast with the goodness of mixed lentils and rice. Power packed, nutritious and the perfect start to the day!

Adai Dosa / South Indian Mixed Lentils Dosa

I must confess that we are more of Adai Dosa fans than Plain Dosa!

I am sure, once you try this recipe, you would feel the same as well. One of the key reasons we love Adai Dosa at home is simply because it is extremely filling. So Monday mornings when you are slightly feeling blue, a good crispy Adai, a tumbler of filter kaapi and a side of chutney will get all your batteries recharged.

Although, till date, I prefer eating piping hot Adai with Jaggery or Vellam. It tastes heavenly and if you haven’t tried this combination – I highly recommend you do so!

A variation to this recipe is the Jeera Milagu Adai (Recipe on blog) that is made with Black Urad Dal. It is extremely healthy and filling, just like this Adai Dosa recipe I share today.

A Little Bit About Adai

  • Adai is a lentil crepe, very similar to Dosa but highly nutritious. It belongs to the South Indian Cuisine and is a popular breakfast followed by IDLI, DOSA AND UTTAPAM.
  • Unlike Dosa batter, the Adai batter is thick and spicy too (with the addition of red chillies).
  • The Adai Dosa Batter or Adai Maavu does not require any fermentation and can be made instantly. Adai also requires just 3 hours of soaking time.
  • Traditionally Side Dish for Adai Dosa is AVIAL, a Kerala Mixed Vegetable that is also Vegan and Gluten Free. Adai and Avial is a wonderful combination and a healthy brunch idea too for weekends.
  • However, you can also serve Kothamalli Chutney or Tomato Chutney as side dish for Adai Dosa too.
  • Adai Dosa is Vegan but not Gluten Free. It contains hing or asafoetida which can be skipped, although I personally don’t recommend. It adds great taste and is usually added more than usual amount, for this particular recipe.
Delicious Breakfast of Adai Dosa loaded with curry leaves and chopped onions
Piping Hot Adai Dosa loaded with onions and curry leaves

Adai Dosa Batter or Adai Maavu Recipe

  • While Dosa has 2 key ingredients viz – Rice and Urad Dal, Adai has more of lentils or dals than the rice.
  • For this recipe, I have used Tur Dal or Arhar Dal {Split Pigeon Peas}, Chana Dal {Split Chickpeas} and Urad Dal {de-skinned whole Black Gram) along with Idli Rice. You can make this with boiled rice or Ukda Chawal, any short grain rice variety too.
  • Adai has the signature light orange colour and hence it is important to choose the right kind of chillies too. For this particular recipe, i have used Byadgi Red Chillies.
  • It requires 3 hours of soaking time, following which the ingredients can be ground in a mixer grinder.
  • The texture of Adai batter is not very smooth like Dosa Batter. It is slightly coarse.
  • The batter stays fresh for couple of days in refrigerator. So no issues in making a big batch.

How to Make Adai Dosa?

  • It is very similar to making regular dosa. Spread a ladle of batter on a hot pan, drizzle some oil on the sides and centre and allow it to cook
  • Adai takes a little longer to cook in comparison to Dosa. So ensure your flame is on medium.
  • Traditionally ghee or clarified butter is used for cooking the adai on the pan. However, trying to be a bit calorie conscious, we skip ghee and cook it with sesame oil or nalla ennai.

While Adai is kids tiffin box friendly, I personally feel this particular variety of dosa should be eaten piping hot. So make it for breakfast or brunch on Sundays. It is, however, a tad heavy option for evening tiffin and / or dinner.

This is also a great way to sneak dals in your kids diet, thereby making it delicious too. These protein packed dosas keep the ever hungry and super active kids under check.

Suggested Variations – 1 batter, several ideas!

I usually grind a batch of Adai batter that helps us sail through breakfast for 3-4 days. Since we are a family of 2, and I store multiple other batters, I stick to this quantity.

This quantity yields 10 adais as shown in the pictures. I grind the batter, take out small portions and then keep trying the below mentioned variations.

  • Variation 1 – Our personal favourite, addition of chopped onions and curry leaves. This is hands down the most tastiest of Adai varieties.
  • 2 – Drumstick Leaves or Murungai Keerai.
  • 3 – Molagapodi can be sprinkled with ghee and eaten similar to Podi dosa.
  • 4 – Grated Carrot and coriander leaves.
  • 5 – Finely chopped mixed vegetables like cabbage, beans
  • 6 – Cheese and Capsicum Adai. Grate cheese and add finely chopped capsicum, fold the dosa, allow it to melt and serve for kids.
  • 7 – Add Flax seeds, Pumpkin Seeds etc to the batter.
  • 8 – Spread leftover pav bhaji or potato sabzi or brinjal curry, sprinkle some sambar powder and then eat as masala dosa.
  • 9 – Grate Vellam or Jaggery and some coconut – This is my personal favourite. It would be a hit with kids, can be rolled up like parathas and served as sweet pancakes.
  • 10 – Spread any fruit spread or jam, roll and serve / pack for kids
Thick Adai Dosa best eaten with chutney and filter kapi
Thick, Nutritious Adai for a great start to the day!

Let us now look at the Step by Step pictures to make this delicious breakfast or after school snack option for kids below.

  • Wash and soak the dals together. Soak the red chillies too along with the dals as it would be easier to grind them together.
  • Wash and soak the rice separately.
  • Grind the dal + red chillies together in a mixer grinder with some water. Ensure much water is not added as the Adai batter is thick unlike dosa. Note – Keep it slightly coarse.
  • Now, grind the rice separately.
  • Mix the two batters together, add some salt, hing or asafoetida and allow it to rest for 30 minutes.
  • Keep aside some batter, add finely chopped onions, some curry leaves. Mix well and check the consistency. Add water if require and adjust salt accordingly too.
  • Prepare adai by heating a non-stick pan with few drops of oil. Pour a ladle of the batter and spread it clockwise, pour few drops of oil in the sides and centre. Allow it to cook over low flame. Flip, add some oil and cook until nice and crispy.
Adai Dosa - Mixed Lentils Dosa

Adai Dosa / South Indian Mixed Lentil Dosa

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Course: Breakfast, Snack
Cuisine: Indian, South Indian
Keyword: Adai Dosa, Paruppu Adai, Traditional South Indian Breakfast,
Prep Time: 10 minutes
Cook Time: 30 minutes
3 hours soaking Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 10 nos

Ingredients

  • 1 cup Idli Rice (see notes) 1 cup is 200 ml measurement
  • 1/3 cup Tuvar Dal, Tur Dal or Arhar Dal
  • 1/3 cup Chana Dal or Split Chickpeas
  • 1/3 cup Urad Dal (see notes)
  • 2 nos. Onions Finely chopped
  • 2 nos. Curry leaves sprig
  • 1/4 tsp Hing Or Asafoetida Do not add for gluten free recipe but highly recommended for taste and digestion of dals.
  • 12 nos. Byadgi Red chillies see notes below
  • Salt to Taste
  • Water for soaking as required + grinding
  • Oil as required to cook the Adai Dosa Preferably Sesame Oil or Ghee (do not use for Vegan recipe version)

Instructions

  • Wash and soak all the dals together. Soak the red chillies too along with the dals as it would be easier to grind them together.
  • Wash and soak the rice separately.
  • Grind the dal + red chillies together in a mixer grinder with some water. Ensure the consistency of the batter is thick and slightly coarse, not smooth like dosa batter.
  • Now, grind the rice separately. Mix the two batters together with a clean dry spoon, add some salt, hing or asafoetida and allow it to rest for 30 minutes.
  • Take some portion of this batter and add finely chopped onions, some curry leaves.
  • Mix well and check the consistency. Add water if required and adjust salt accordingly too.
  • Prepare adai by heating a non-stick pan with few drops of oil.
  • Pour a ladle of the batter and spread it clockwise, pour few drops of oil in the sides and centre.
  • Allow it to cook over medium flame. Flip the dosa once cooked, add some oil and cook the other side, until nice and crispy.

Notes

  • I have used Idli Ponni Rice variety which I normally use for Idli and Dosa at home. You can use any short grain non-fragrant rice variety available. Some options are Kolam, Sona Masuri etc. 
  • I have used whole urad dal and not split ones. 
  • Grind dal + chillies and rice separately, mix together. Do not be in a hurry and grind together. Rice takes a bit longer to grind and would remain very coarse in texture, if ground together with the dal. 
  • The chilli variety (byadgi) I have used adds colour to the adai. You can use a spicy one, however, colour may differ to the one shown here. 
  • Try to add water while grinding cautiously. We don’t need a runny neer dosa batter but a medium thick batter. 
  • This recipe yields 10 nos. Dosas as shown in the picture. 
 
 

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Vidya Narayan

Views: 5524

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 4 Comments

  1. So nice, How many steps you have taken, hats off to your hard work.

    1. Thank you for appreciating.

  2. You explain so beautifully

    1. Thank you Kirti.

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