Adai/ Adai dosa is a healthy, protein rich and filling tiffin variety. I usually make this for breakfast as it is filling. It needs only pre-preparation of soaking lentils and no need much plan.
Adai dosa is usually served with Avial, Jaggery powder, Coconut chutney. You can also a handful of sauted drumstick leaves to the batter ( I have not added here in this recipe). It gives a different taste and healthy too. Some others make this Adai dosa like a thicker uthappam but I prefer thin and crispier one. You can prepare it in any way as you like.
Sometimes for a variation, I skip raw rice and parboiled rice and include millets like Foxtail millet and Bajra millet.
Chanadhal – 100 gms
Toor dhal -50 gms
Urad dhal – 30 gms
Raw rice – 50 gms
Parboiled rice – 50 gms
Whole Greengramdhal – 30gms
Red chilli – 3 to 4 nos
Garlic cloves – 10 nos
Asafoetida – 1 tsp
Salt – to taste
Water – 1 cup (approx)
Mustard seeds – 1/2 tsp
Urad dhal – 1/2 tsp
Onion – 1
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp (chopped)
Groundnut oil – 1 tsp
- Soak all the dhal and rice listed under “For grinding” for abou 5 to 6 hrs. That is: Chanadhal, Toor dhal, Urad dhal, Raw rice, Parboiled rice, Whole Greengramdhal.
- Rinse the soaked mixture well and grind it along with red chilli, asafoetida, garlic cloves and required salt with little water into a coarse paste.Keep this aside.
- In a kadai, heat oil and let the mustard seeds splutter and add uradhdhal.
- Then add the curry leaves, coriander leaves and chopped onion.
- Fry this mixture till the onion turns transparent.
- Mix in this onion mixture to the ground dhal mixture.
- Now the Adai dosa batter is ready. The batter should be in dosa batter consistency. Add water accordingly.
- Heat the dosa pan and pour a laddle full of adai dosa batter and spread it like normal dosa.
- Smear little oil over dosa and let it cook for a minute in high flame.
- Flip and cook on other side.
- Tasty adai dosa/ lentil dosa is now ready to be served.
- While grinding, you can add half a carrot and grind the adai batter.
- Grind batter into a coarse paste as it gives a crispier dosa.
- Split moongdhal can also be used instead of Whole greengram dhal.