Adai Dosa Recipe
Adai Dosa Recipe is a crisp, hearty South Indian breakfast made with rice, lentils, ginger, chilies, cumin, and curry leaves. It is wholesome, protein-rich, and delicious served hot with chutney.
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Servings: 13 dosa
Ingredients
- 1/4 cup toor dal
- 1/4 cup chana dal
- 1/4 cup urad dal
- 1 cup rice
- 10 curry leaves
- 2 dried whole red chilies
- Salt to taste
- Oil or ghee as needed for cooking
- 2- inch piece ginger
- 2 green chilies
- 1/2 tablespoon cumin seeds
- 3 to 4 cups water
Instructions
Wash the Rice and Lentils
- In a large bowl, combine the toor dal, chana dal, urad dal, and rice. Wash thoroughly until the water runs clear, then drain.
Soak the Mixture
- Add 3 cups of water to the washed rice and lentils. Soak overnight, or for at least 5 hours.
Drain the Soaked Ingredients
- After soaking, drain the water completely.
Prepare the Batter
- Transfer the soaked rice and lentils to a blender jar. Add the cumin seeds, curry leaves, dried red chilies, green chilies, salt, ginger, and enough fresh water as needed for blending. Grind to a batter that is slightly coarse in texture. It should not be completely smooth.
Rest the Batter
- Allow the batter to rest for 1 hour.
Heat the Cooking Surface
- Heat a tawa or griddle over medium to high heat until hot.
Cook the Adai Dosa
- Pour one ladleful of batter onto the hot tawa. Spread it gently into a thin dosa.
Add Oil or Ghee
- Drizzle oil or ghee around the edges of the dosa.
Optional Toppings
- If desired, sprinkle a small amount of grated cheese or finely chopped vegetables over the top.
Cook Until Crisp
- Cook until the bottom turns golden brown and crisp. If needed, flip briefly to cook the other side, or fold and remove once fully cooked.
Serve
- Serve the Adai Dosa hot with chutney of your choice.
Notes
This recipe is naturally gluten free, provided all ingredients used are certified gluten free and free from cross-contact during processing. Be sure to verify that the lentils, rice, spices, and any optional toppings such as cheese are labeled gluten free if needed. Also use clean cookware, utensils, and surfaces if preparing the dosa for someone with gluten sensitivity or celiac disease.