If you need a protein-rich dosa option, look no further than the Adai recipe.
This is one powerhouse of a breakfast packed with nutrients and protein that can satisfy any hunger and leave you feeling full for a long time.
Pair it with your favorite coconut chutney, and you have the best combination of traditional dosa recipe with a crisp texture and a savory taste.
This Adai dosa is made from a healthy mix of lentils, rice, and red chilies.
The lentils are the reason behind the nutritional value, and the chilies bring flavor to the dosa.
If you have never tried it, this adai recipe will be your go-to recipe for a healthy breakfast.
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Why this recipe works
Adai is a great way to start your day, and it's sure to satisfy your hunger.
This is the one dosa packed with protein that keeps full for the entire day!
This Tamil Nadu adai dosa doesn't require fermentation, making it a quick and easy breakfast option.
If you have a stock of old varieties of lentils, then use this for your adai recipe.
Adai mixed lentil dosa goes well with coconut chutney, tomato chutney, and Instant pot sambar.
Everyone from beginner to experienced cooks can prepare this adai recipe.
Like neer dosa, aval dosa, and green moong dal dosa, this dosa recipe is from south Indian cuisine.
Ingredients note
- Rice: I used brown rice matta rice. This helps in producing the dosa batter with the desired consistency.
- Lentils: I've used chana dal (Bengal gram), urad dal, and moong dal in this recipe, but you can use any variety of lentils.
- Red chilies: You can use any variety of red chilies. I've used dried red chilies in this recipe.
- Asafoetida: This is an optional ingredient, but I would recommend using it to get the authentic flavor of adai dosa.
- Cumin seeds: This will enhance the taste and aid digestion.
- Ginger: You can use fresh ginger or ginger paste in this recipe.
Instructions
Soak the rice and lentils in water for at least 6 hours or overnight.
Drain the water and grind the soaked rice, lentils, red chilies, ginger, and cumin seeds into a smooth paste (with enough water)
Add salt to taste and chopped cilantro to the smooth batter and mix well. (adjust the batter consistency by adding more water.)
Heat a non-stick pan or tava on medium flame.
Grease it with oil, pour a ladleful of batter, and spread it in a circular motion to make a thin adai dosa. (you can also make thick dosa like pancake or uttapam)
Drizzle oil around the adai dosa and cook until both sides are golden brown.
Serve hot with chutney and sambar.
Substitution
Rice - Instead of brown rice, you could also use white raw rice or idli rice.
Lentils - Add toor dal, green gram, along with other lentils. or you skip any of these for variety.
Cilantro - Instead of cilantro (coriander leaves), you can add chopped curry leaves on top of adai batter
Kitchen Gadgets
I used the cast iron pan to make this thin dosa. You can use nonstick tava as well.
For blending, you need high powered blender like Blendtec.
Recipe FAQ
Adai dosa is made from a combination of rice and lentils. It's a great weekend breakfast recipe.
Yes, adai dosa is a very nutritious dish. It's packed with protein and nutrients and a great way to start your day.
Adai dosa goes well with coconut chutney, tomato chutney, and sambar.
Tips
The rice needs at least 6 hours of soaking to get the thick batter consistency for this dish.
You can also use leftover rice to make this adai dosa.
Add finely chopped onions, green chilies, ginger, and curry leaf to the batter for a more flavorful adai dosa.
Add grated vegetables like carrots, cabbage, or beetroot to the adai batter.
Do not ferment the adai batter. The adai will become very sour if you do so.
If you use store-bought adai batter, add a little water to get the desired consistency.
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📖 Recipe
Adai Recipe (Mixed Lentil Dosa)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup brown rice - matta rice
- ½ cup chana dal - split chickpeas
- ½ cup yellow moong dal
- ¼ cup urad dal - split black gram
- 5 red chilies whole
- 1 teaspoon cumin seeds
- 1 inch ginger
- 2-3 cup water
- 1 tablespoon cilantro chopped - coriander leaves
- 1½ teaspoon salt to taste
Instructions
- Soak the rice and lentils in water for at least 6 hours or overnight.1 ½ cup brown rice, ½ cup yellow moong dal, ¼ cup urad dal, ½ cup chana dal
- Drain the water and grind the soaked rice, lentils, red chilies, ginger, and cumin seeds into a smooth paste (with enough water)5 red chilies whole, 1 teaspoon cumin seeds, 1 inch ginger, 2-3 cup water
- Add salt to taste and chopped cilantro to the smooth batter and mix well. (adjust the batter consistency by adding more water.)1 tablespoon cilantro chopped, 1½ teaspoon salt to taste
- Heat a non-stick pan or tava on medium flame.
- Grease it with oil, pour a ladleful of batter, and spread it in a circular motion to make a thin adai dosa. (you can also make thick dosa like pancake or uttapam)
- Drizzle oil around the adai dosa and cook until both sides are golden brown.
- Serve hot with chutney and sambar.
Video
Notes
- The rice needs at least 6 hours of soaking to get the thick batter consistency for this dish.
- You can also use leftover rice to make this adai dosa.
- Add finely chopped onions, green chilies, ginger, and curry leaf to the batter for a more flavorful adai dosa.
- Add grated vegetables like carrots, cabbage, or beetroot to the adai batter.
- Do not over-ferment the adai batter. The adai will become very sour if you do so.
- If you use store-bought adai batter, add a little water to get the desired consistency.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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