Adai Dosa Recipe: Here's How To Make This Protein-Rich Iconically South Indian Dish

Adai Dosa is a traditional South Indian pancake made from a blend of lentils and rice. It's not only delicious but also nutritious, as it's packed with proteins and fibres. Unlike regular dosas, Adai Dosa doesn't require fermentation, making it a perfect choice for a quick meal.

About Adai Dosa

Adai Dosa is made from a combination of lentils and rice, making it a nutritious meal packed with proteins, fibre, vitamins, and minerals. It's especially beneficial for vegetarians and vegans looking to incorporate more plant-based protein into their diets. The blend of different lentils and spices in Adai Dosa batter gives it a unique and rich flavour profile. It offers a delightful combination of savoury, slightly tangy, and mildly spicy tastes that tantalise the taste buds. This recipe is by chef Tarla Dalal. Adai Dosa pairs wonderfully with a variety of accompaniments such as coconut chutney and Sambar.

With this easy-to-follow recipe, you can enjoy authentic South Indian Adai Dosa right in your own kitchen. Whether it's for breakfast, lunch, or dinner, Adai Dosa is sure to satisfy your cravings for a wholesome and flavorful meal. Experiment with different toppings and accompaniments to create your own unique variations of this classic dish. Here's a simple recipe to make Adai Dosa at home.

How To Make Adai Dosa Recipe

1. Rinse the rice and lentils (toor dal, urad dal, chana dal) separately under running water. Then, soak them in enough water for about 4-6 hours or overnight.

2. After soaking, drain the water from the rice and lentils. In a blender or food processor, grind them together to a coarse paste. Add dried red chilies, cumin seeds, fennel seeds, black peppercorns, and salt while grinding. Add water gradually to achieve a thick batter consistency.

3. The consistency of the batter should be thicker than regular dosa batter but thinner than idli batter. It should be easily spreadable on the pan.

4. Transfer the batter to a bowl and mix in chopped cilantro and onions. This adds extra flavour and crunch to the Adai Dosa.

5. Heat a non-stick or cast-iron skillet over medium heat. Once hot, pour a ladleful of batter onto the centre of the skillet. Using the back of the ladle, spread the batter in a circular motion.

6. Drizzle a teaspoon of oil around the edges of the dosa and a few drops on top. Let it cook for 2-3 minutes or until the edges start to brown and crisp up.

7. Carefully flip the dosa using a spatula and cook for another 1-2 minutes on the other side until it turns golden brown.

8. Serve hot Adai Dosa with coconut chutney, tomato chutney, or sambar.

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