Adai Dosa Recipe
The Adai Dosa is a traditional South Indian pancake crafted from a wholesome blend of rice, lentils, coconut, and spices. Known for its rich flavor and hearty texture, this protein-packed dosa requires no fermentation, making it a quick and nutritious meal option.
20 Servings
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
This Adai Dosa recipe is naturally gluten-free as it contains no wheat or gluten-containing grains. However, ensure that the asafoetida (hing) used is certified gluten-free, as some commercial varieties may contain wheat flour as a filler.
Enjoy your Adai Dosa hot, served with coconut chutney, spicy tomato chutney, or a hearty vegetable stew like Avial. The crispy exterior paired with the flavorful, protein-rich batter makes this a satisfying and nutritious meal.