Adai Dosa recipe | Adai Dosa Recipe With Step by step photos | Mixed lentils dosa | Protein dosa | Adai Recipe
Today I bring to you a very nutritious, healthy and tasty “Adai / Adai Dosa ” aka protein-rich Mixed Lentil Dosa. It is basically a combination of rice with different lentils all soaked together and ground to form a thick batter. The batter is later spiced up based on your preferred choice. You can mix and match with the lentils and still, you will get a great tasting adai. The various lentils present in the dosa make it very proteinaceous and nutritious. Adai + Aviyal / Adai + Butter Jaggery / Adai chutney which is your pick 🙂 ??
It is a popular South Indian breakfast/ Dinner variety. Traditionally, the batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation. However, in my version, the batter is fermented like regular dosa’s as I feel without fermentation these dosas are very heavy and too filling. Fermentation makes it a bit lighter, crispier and tastier…You can try out both the ways and see how you like. One can make these dosas thick or thin, plain or spiced ..as per your taste preference.
Few points to note before making Adai Dosa :
- As said earlier, you can grind rice and dal mix, grind coarse and make thick dosas immediately without fermentation or proceed further, ferment and then make dosa. Fermented dosas are lighter and easy to digest.
- Since Adai dosa has a lot of Dal, the batter gets fermented very quickly when compared to the regular ones. So don’t ferment it for 7-8 hours else the batter will turn sour. To avoid batter turning too sour, I usually grind it a bit late in the evening. Keep 60 % of the batter in the fridge and allow only 40 % of the batter to ferment. Later in the morning, I mix both and tasty perfectly fermented Adai dosa is ready.
- You can make it plain or spicy by adding chillies, onion, drumstick leaves, herbs etc.
Over to the recipe …. Do try and enjoy !!
To grind batter -
- 2 cup Dosa rice / Normal rice
- 1/4 cup Black Gram / split Urad Dal
- 1/4 cup Bengal Gram / Chana Dal
- 1/4 cup split Pigeon peas / tuvar dal
- 1/4 cup green gram / Moong dal
- 1 tsp Fenugreek seeds / Methi
- 2 tbsps Dry green peas, (optional )
- 2 tbsps Kidney Beans / Rajma, (optional )
- 2 tbsps Chickpeas / Channa, (optional )
- 2-3 nos Red Chillies
- A big pinch Asafoetida/ hing
- to taste Salt
Spice up Adai: ( optional )
- 1/2 cup Coconut, (optional)
- 1 no onion, Chopped
- handful of drumstick leaves, Chopped ( optional )
- 3-4 nos Green Chillies
- 1 inch Ginger, peice
- few Curry Leaves, chopped
- few Coriander leaves
- 1 tsp Jeera / Cumin seeds
- Take all ingredients mentioned under " to grind batter " in a large bow, wash it with water 1-2 times and soak in water for 4-5 hours.
- Drain the excess water and grind the ingredients in a mixer or grinder for 20-30 minutes until it reaches dosa batter consistency.
- Transfer the batter to a container.Add salt and keep aside overnight for fermentation for 2-3 hours.
- In the morning , mix the batter well , add hing to it.
- Heat a skillet/tawa .Take a laddle full of the batter and spread uniformly thin dosas, drizzle with little oil/ ghee.Cover the lid for approx 15 sec.Remove the lid and cook over medium flame till it is crisp and golden brown in color all around.
- Plain crispy Adai Dosa ready to serve...!!! Relish it with coconut chutney / chutney powder / aviyal .But how to make Spicy Adai Dosa ?
- Coarsely grind coconut, ginger,green chilly and jeera.Add this to the batter along with drumstick leaves,finely chopped (onion+coriander leaves+curry leaves).Keep aside for 5mins so that the flavour gets transferred to the batter.
- After 5 mins,proceed to make dosa.Since you have added onions and other herbs you cannot spread it too thin,it will be slightly thicker and you need to roast on both sides.Spicy Adai Dosa is ready...