Adai Dosa - Mixed Lentils Dosa
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5 from 2 votes

Adai Dosa / South Indian Mixed Lentil Dosa

Adai Dosa is a Protein Packed South Indian Breakfast Recipe made with mixed lentils and rice. Healthy, Nutritious, doesn't require fermentation and is extremely filling. Step By Step Recipe. Also includes 10 variations or recipe ideas from Adai Dosa batter.
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
Author Vidya Narayan



  • 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)


  • 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.


  • 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.