Wednesday, September 25, 2013

Adai Dosa Recipe/ Lentil Crepes

My aachi makes excellent Adai and I love to eat it even daily instead of normal dosa or Idli. My mom makes it rare, feeling it is very heavySince a large amount of dals goes into this Adai batter, it is highly rich in protein. We usually have it with coconut chutney or sugar. Once I tried Adai Aviyal in Sangeetha along with my colleagues, it was a yum combo. So nowadays, when I make aviyal, I reserve some to have it with Adai :). Even Jany and Happy started to like this heavenly protein rich dosa.
Raw Rice - 1 Cup 
Idly Rice - 1 Cup 
Urad Dal - 1/4 Cup
Channa Dal - 1/4 Cup 
Toor Dal - 1/4 Cup
Moong Dal - 1/4 Cup
Asafoetida - a generous pinch
Dry Red Chillies - 7 to 8 
Garlic - 6 to 7 cloves
Fennel Seeds - 1 tsp
Big Onion - 1 (Big sized, finely chopped) 
Curry leaves - few (finely chopped)
Coriander leaves - few (finely chopped) 
Salt - as required) 
Oil/ ghee - as required
1. Soak the dals and rice separately for 3 to 4 hours. First start grinding the Red Chillies, garlic, asafoetida and salt. Drain the soaked rice and dals. Then add the Rice, add grind it coarsely. 
2. Along with this coarse mixture add the dals and grind it coarsely as well. It should not be smooth like our Idli batter. Then add the chopped onions, chopped curry leaves, coriander leaves and turmeric powder. Mix with a spoon until everything combines well, add water if required. The consistency of the batter should be little thicker than our dosa batter.
3. Heat the dosa tawa and drizzle some oil/ghee. Take a ladle full of batter and spread it in the tawa like we do for dosa. Again drizzle some oil/ghee on top of the dosa. Allow it to cook, until the bottom turns golden brown. Flip and cook the other side as well.
The crispy and yummy adai can be served hot with Aviyal and coconut chutney.  This time I served it with tiffin sambar and kara chutney.

Points to remember:
  • Grind the batter coarsely. You can make the adai's right away after grinding. I usually grind it in the evening to make the adai for dinner. The remaining batter after making adai can be refrigerated for next day use. 
  • Along with this batter, you can add grated carrots or drumstick leaves to make it more healthy.
  • Since a large amount of dals goes into the batter, add sufficient amount of garlic and asafoetida to the batter.
  • Since we are adding large amount of onions, it is little difficult to spread the adai in tawa. If you find it tough, you can sprinkle the onions as well.
Warm Regards,
Happy's Cook - Divya


  1. One healthy dosa love the way you have done it :) very inviting

  2. Its in my draft to post.. looks so nice. never had with avial.must try once :)

  3. Adai looks so perfectly done,very crispy

  4. Ada dosa with avial - a good combination. Protein packed breakfast

    On-going event: Healthy Breakfast

  5. very healthy adai and lovely combo...

  6. well made adai dosai dear :) looks so yummy and a healthy one with lentils !! i love this combo a lot adai avial :) makes me drool here !!

  7. Such a nutritious and filling breakfast, love to start my day with it.

  8. parcel panuppa.;):):)..............Looks so good dear.............

  9. i love it too...
    Instead of sugar, we at our home have it with jaggery....its yummy.. ;)

  10. Healthy and delicious dosa..send your recipes
    Ongoing Event:Dish it Out - Coriander Lentils
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  11. Great filling Adai ... All time fav ...... Adai I like to eat with Jaggery.


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