Adai Dosa | South Indian Mixed Lentil Dosa
Adai Dosa is a healthy, protein-rich, nutritious, South Indian Lentil Crepe or pancake recipe made with a batter of rice and mixed lentils. No Fermentation required, instant dosa recipe. Served for breakfast or brunch with coconut chutney, podi or sambar.
Servings 10 Adai
Equipment
- Non Stick Pan or Cast Iron Pan for Cooking Dosa
- Mixer Grinder to Grind the Batter
Ingredients
- 1 cup Idli Rice (see notes)
- 1/3 cup Tuvar Dal, Tur Dal or Arhar Dal split pigeon peas
- 1/3 cup Chana Dal or Split Chickpeas
- 1/3 cup Urad Dal (see notes)
- 2 Onions medium size, finely chopped
- 2 Curry leaves sprig
- 1/4 teaspoon Hing Or Asafoetida omit this ingredient for gluten-free recipe
- 12 Byadgi Red chillies Refer notes below
- Salt to Taste
- Water for soaking lentils, rice + grinding as required
- Sesame Oil as required to cook Adai OR Use Ghee
Instructions
- Measure and add the lentils and rice in two separate bowls.
- Rinse the lentils under running tap water, until the water appears clear. Soak the lentils with whole dry red chillies in sufficient water for 3 hours.
- Rinse the rice and soak it for 3 hours.
- Drain the water used for soaking, add the lentils to a mixer grinder jar.
- Grind the lentils and red chilies to a coarse consistency (Refer pic below). Add water at regular intervals and check consistency.
- Remove the ground lentil mixture into a bowl.
- Next, in the same mixer grinder jar, grind the soaked rice with some water. Add the rice batter to the ground lentils. Mix well using hands.
- To the ground adai batter, add salt to taste and hing (asafoetida). Rest the batter for 30 minutes. If you are not preparing adai immediately, store the batter in refrigerator.
- Remove a portion of the batter in a separate bowl. To this, add finely chopped onions and roughly torn curry leaves. Mix well, check consistency. If it appears too thick, add some water and mix.
- Heat a cast iron griddle or non-stick dosa pan. Grease it with few drops of oil. Pour a ladle of adai batter and spread it clockwise until it forms a circle.
- Pour oil on the sides and center and let it cook on medium to low heat. When the edges appear brown and crispy, flip / turn, cook on the other side until crispy and golden brown.
Video
Notes
Ingredients & Substitutes -
Idli Rice - Feel free to substitute Idli rice with Sona Masuri, Kolam, single hand pounded rice or any available rice variety available in your pantry, including basmati rice.
Signature orangish-red color of Adai is due to Byadgi red chilies. You can also use Kashmiri red chilies. This variety of red chili adds colour and less heat.
The consistency of Adai Batter is thicker than dosa batter. Adds water slowly while grinding the lentils and rice.
You don't require a wet grinder for making adai batter. A sturdy mixer grinder is sufficient.
Adai dosa is Vegan. For a 100% gluten-free recipe, omit hing or asafoetida from the recipe.
A batch of Adai batter lasts for 3-4 days for a family of 2. Refer to the main blog post for Suggested Variations. Most efficient way of using the batter.
In summer season, the batter tends to taste sour in 48 hours.