Adai dosai is a South Indian breakfast, particularly in Tamilnadu and Kerala. It’s a mix of lentils and rice and hence it is a healthy dish which is rich in protein. There are some variations in the ingredients based on the region and taste preference. And this particular recipe I learned from my MIL. Adai goes well with Aviyal or Coconut chutney or Sambar or homemade butter or jaggery. Hot adai and butter just melts in your mouth. Here is the recipe for Adai dosai.
- Recipe Cuisine: South India
- Recipe Category: Breakfast
- Preparation Time: 10 mins + Soaking Time : 2 hrs
- Cooking time: 10 mins
- Makes: 8 to 10
|Idli rice||1 cup|
|Toor dal||½ cup|
|Split Bengal gram / Channa dal||½ cup|
|Urad dal (Black)||¼ cup|
|Cumin seeds||¼ tsp|
|Whole Pepper||½ tsp|
|Asafoetida/Hing powder||1 pinch|
|Drumstick leaves (optional)||¼ cup|
|Onion||1 medium finely chopped|
|Coconut||2 tbsp chopped or grated|
|Curry leaves||1 sprig finely chopped|
|Coriander leaves||2 tbsp finely chopped|
|Oil||As needed (For making dosai)|
1. Wash and soak idli rice, toor dal and channa dal for 2 hrs with enough water.
2. Grind the soaked rice and lentils with washed black urad dal, red chilli, cumin seeds, pepper, hing, salt and enough water. Make a thick batter and add in chopped onion, drumstick leaves, curry leaves and coriander leaves and rest it for 30 mins.
3. In a hot tawa, spread the batter like a uthappam.
4. Add oil on the sides and top of the adai. Cook it for a minute and flip it to the other side. Cook till it’s done and transfer it to a plate.
Serve hot with chutney or just butter 🙂
* No need to soak urad dal. Just wash and add it while grinding, for a crispy adai.
*You can add fennel seeds while grinding, for a variation.
*Fermentation is not required for adai. However fermented batter gives a nice taste to the adai.