Whip up a flavorful Adai Dosa Recipe—a protein-packed South Indian pancake made with rice, lentils, coconut, and aromatic spices. No fermentation needed!
You know that feeling when you bite into something and it’s just right? That’s exactly what this Adai Dosa Recipe delivers. It’s not your typical dosa—no waiting around for fermentation, no paper-thin crepes here. Instead, think of it as dosa’s heartier, spicier cousin that shows up to brunch carrying all the bold flavors and zero fuss.
I still remember my grandma making Adai on rainy afternoons. The smell of toasted red chilies and curry leaves would float through the house, and I’d be there, hovering, waiting for that first crispy dosa to slide off the pan. She always paired it with a dollop of ghee and a sprinkle of jaggery—simple, comforting, and perfect.
And guess what? You don’t need to be a pro dosa-flipper to nail this recipe. It’s rustic, forgiving, and oh-so-satisfying.
Why You’ll Love This Adai Dosa Recipe?
- Zero Fermentation Hassle: Unlike regular dosa, you can blend and cook—no need to wait overnight.
- Protein-Packed Goodness: Thanks to the combo of lentils, this dosa is as filling as it is flavorful.
- Naturally Gluten-Free & Vegan: Simple ingredients, big flavors, and easy on dietary needs.
- Versatile Texture: Want it thick and chewy or thin and crispy? Totally up to you.
- Bold, Spicy Flavors: Red chilies, curry leaves, cumin, and coconut bring the flavor game strong.
Ingredient Notes:
Before you dive into the batter, here’s why each ingredient plays its part:
- Raw Rice + Idli Rice: The base of the dosa—gives that crunchy-yet-tender texture.
- Lentils Galore:
- Toor Dal – Nutty and earthy.
- Chana Dal – Adds a bit of bite.
- Moong Dal – Keeps the dosa soft in the center.
- Urad Dal – The secret to a perfectly golden crust.
- Fresh Coconut: A subtle sweetness that balances out the spice.
- Red Chilies & Byadige Chilies: The heat and color combo—Byadige for color, regular for kick.
- Cumin Seeds & Asafoetida (Hing): The flavor anchors—earthy, aromatic, and a little funky in the best way.
- Curry Leaves & Coriander: Because what’s a dosa without that herby touch?
Pro Tip: Adjust the spice levels if you need to—Adai is meant to be bold, but hey, your kitchen, your rules.
How To Make Adai Dosa?
Step 1. Soak the Grains & Lentils
Let’s start with some patience. Soak the raw rice and idli rice in water for about 4-5 hours. In a separate bowl, soak the chana dal, toor dal, and moong dal. Urad dal? That gets its own bowl—trust me on this. It helps the texture.
Overnight soaks work too, but 5 hours is the sweet spot if you’re in a hurry.
Step 2. Roast the Spices
Before grinding, lightly roast the red chilies, Byadige chilies, and cumin seeds until they’re just warmed through. This makes them grind easier and brings out their oils—because flavor matters.
Step 3. Blend the Batter
Grind the soaked urad dal first. You want it smooth and a little fluffy—think pancake batter vibes.
Want To Save This Recipe?
Then, blend the soaked rice, mixed dals, coconut, curry leaves, red chilies, cumin seeds, and a pinch of asafoetida. I like my Adai a bit on the coarse side for that hearty texture, but feel free to go smoother if that’s your jam.
Mix the two batters together, throw in some salt, and voila—you’re ready to roll. You can cook right away or let it sit for a few hours for the flavors to deepen.
Step 4. Time to Cook!
Heat a skillet (non-stick or cast iron works best). Pour a ladle of batter onto the center and spread it in circular motions. Want a thinner, crispier dosa? Spread it out more. Prefer thick and hearty? Keep it a little chunky.
Drizzle oil (or ghee for that classic South Indian touch) around the edges. Cover with a lid and cook on low heat for 2-3 minutes. You’ll see those gorgeous golden spots form. Flip if you want both sides crispy—otherwise, slide it straight off the pan and onto your plate.
Storage Options:
- Batter: Store leftover batter in an airtight container in the fridge for up to 3 days. It might thicken a bit, so add water if needed before cooking.
- Cooked Adai: They’re best fresh, but if you’ve made too many (been there), wrap them in foil and reheat in a skillet.
- Freezing: Yep, you can freeze the batter! Just thaw it overnight in the fridge before using.
Variations and Substitutions:
- Go Low-Carb: Swap rice with quinoa or rolled oats—still delicious, still crispy.
- Crank Up the Veggies: Add grated carrots, chopped spinach, or even finely chopped onions for texture and nutrition.
- Less Spicy? Scale back the red chilies or ditch the Byadige if you’re spice-shy.
- Allergic to Coconut? No problem. Just leave it out—the dosa will still be fab.
What to Serve with Adai Dosa?
- Classic Pairing: Coconut chutney or Avial (that creamy vegetable coconut curry—it’s heavenly).
- Sweet & Savory: Drizzle ghee over the dosa and sprinkle jaggery. Trust me, it’s a game-changer.
- Tangy Twist: Tomato or mint chutney for a little zing.
- Stuff It: Think dosa wrap—fill it with sautéed veggies, spiced potatoes, or even paneer for a fun twist.
Frequently Asked Questions:
Why is my dosa sticking to the pan?
Usually, it’s one of two things: the pan isn’t hot enough, or your batter’s too thin. Make sure the pan is nice and hot before pouring the batter, and adjust the consistency if needed.
Can I skip the coconut?
Yep! It adds a bit of flavor and softness, but the Adai will still taste great without it.
Can I make the batter ahead of time?
Absolutely. In fact, a few hours of rest lets the flavors meld beautifully. Store it in the fridge and use within 3 days.
Let’s Wrap It Up!
So there you have it—Adai Dosa in all its spicy, crispy, protein-packed glory. Whether you like it chewy or thin and crisp, this dosa is flexible enough to fit your cravings. Plus, it’s one of those recipes that’s super forgiving—you can play around with lentils, spice levels, and even add-ins.
If you give this Adai Dosa Recipe a whirl, drop me a comment below! I’d love to know how you paired it—did you go the traditional route with chutney, or did you go rogue and wrap it up with some stir-fried veggies? Either way, happy dosa-making!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Adai Dosa Recipe
Ingredients
For the Batter:
- ½ cup raw rice sona masuri, ponni, or similar variety
- ½ cup idli rice
- ⅓ cup toor dal pigeon peas
- ⅓ cup chana dal split chickpeas
- ¼ cup moong dal split mung beans
- ¼ cup urad dal split black gram
- ⅓ cup grated fresh coconut
- 10-12 curry leaves
- 4-5 dried red chilies
- 3-4 Byadige red chilies for color
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafoetida hing
- Salt to taste
To Add to the Batter:
- ¼ cup finely chopped coriander leaves
- 2 tablespoons finely chopped curry leaves
For Cooking:
- Oil or ghee as needed for roasting the Adai
Instructions
Soak the Grains and Lentils:
- Rinse and soak the raw rice and idli rice together in water for 4-5 hours or overnight.
- In separate containers, soak the toor dal, chana dal, and moong dal together for 4-5 hours.
- Soak the urad dal separately for the same duration.
Prepare the Spices:
- Lightly dry roast the cumin seeds and both varieties of red chilies until they are warm and slightly crisp. This enhances their flavor and makes them easier to grind.
Grind the Batter:
- First, grind the soaked urad dal with a small amount of water until it becomes smooth and frothy. Transfer this to a large mixing bowl.
- Next, grind the soaked rice, combined dals, grated coconut, curry leaves, red chilies, cumin seeds, and asafoetida to form a thick, coarse batter.
- Combine the urad dal paste with the ground mixture. Add salt to taste and mix thoroughly. The batter can be used immediately or allowed to rest for 3-4 hours for a slight fermentation effect.
Prepare the Batter for Cooking:
- Before cooking, stir in the finely chopped coriander leaves and curry leaves.
Cook the Adai Dosa:
- Heat a skillet or tawa over medium heat. Lightly grease it with oil.
- Pour a ladleful of batter onto the center of the skillet and spread it outwards in a circular motion to form a dosa. Adjust thickness according to preference.
- Drizzle 1-2 teaspoons of oil or ghee around the edges. Cover with a lid and cook on low heat for 2-3 minutes until the bottom is golden and crisp.
- Optionally, flip the dosa and cook the other side for 1-2 minutes.
- Remove from the skillet and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
