Monday, January 21, 2013


Print Friendly and PDF
Adai's origin is from Tamilnadu where it is usually paired with the vegetable, 'Avial'.The batter for Adai is ground thicker and coarser than the regular dosa batter and it does not require any fermentation.The Adais are prepared slightly thicker than the regular dosa and they consume lots of oil as the batter is ground coarse. This version that I have made is more of a dosa and is thin and crisp. Adai is usually spicy as the batter has it all - so no need for any accompaniment. I though prefer to have it with a bit of jaggery and ghee.
Adai Dosa Recipe | Mixed Lentil Dosa Recipe :
(yields 18-20 adai)

1/2 cup Raw rice(regular rice variety like sona masuri,ponni etc)
1/2 cup Idli rice
1/3 cup Toor dal
1/3 cup Chana dal
1/4 cup Moong dal
1/4 cup Urad dal
1/3 cup grated fresh Coconut
10-12 Curry leaves
4-5 Red chillies
3-4 Byadige Red chillies
1 tsp Cumin seeds
1/8 tsp Asafoetida
Salt to taste

to add to the batter:
1/4 cup chopped Coriander
2 tbsp chopped Curry leaves
Oil to roast adais

  • Soak rice for 4-5 hrs or over night.Soak chana dal,moong dal and toor dal in a separate container for 4-5 hrs or over night.Soak urad dal in another container for the same time (4-5 hrs).
  • Dry roast cumin seeds and red chillies(both the varieties regular and byadige) slightly until warm and let them cool.This process is just to make them crisp for better grinding.
  • Grind urad dal to a smooth and frothy paste by adding some water.Remove this mixture and keep aside.
  • Now grind soaked rice with the remaining dals,coconut,curry leaves,red chillies,cumin seeds and asafoetida to a smooth batter.I ground to a smooth batter as I wanted to prepare like dosa,you can even grind to a coarse batter.
  • Mix the urad dal batter with the ground batter and add enough salt to it and mix well.You can prepare adai dosa immediately with this batter if you want,I kept it aside for 3-4 hrs for little fermentation.
  • I am sure everyone knows how to make simple dosa,still I explain the process of making it for people who are not familiar with it.
  • Mix batter well and add chopped coriander and curry leaves to the batter and mix again.Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion to form a uniform shaped dosa.You can spread the batter thick or thin according to your wish.
  • Pour 1-2 tsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan,you can completely replace oil with ghee for better taste if you are not calorie conscious).
  • Let it initially cook on low flame for 1-2 mins and remove the lid and increase the flame later and cook for a couple of mins until you see brown/red patches.You can turn it and roast the other side if you want.(Do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.)
  • Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
  • Reduce the flame for half a minute and then start preparing the next dosa.Do not pour the batter on high flame.
Serve it with spicy chutney or Avial.I served it with spicy coconut chutney and jaggery.
  1. The addition of idly rice gives crispiness to adai,if you don't have it replace it with regular rice.
  2. Ideally the batter should be ground to a coarse mixture and is made thick which we are not really fond of,hence I made it into a very slight coarse dosa kind batter.It is left to your choice, either way it tastes good and left to you.
  3. You can start preparing them immediately but I prefer to leave it aside for few hours to let it ferment.Again it is my personal preference.
  4. You can add finely chopped onions/shallots to the adai batter just before making adai.If you add the onions you cannot spread like dosa,it will be slightly thicker and you need to roast on both sides.
  5. The addition of more oil to adai makes it crispier.
  • You can add tender drumstick leaves or grated carrots or chopped spring onion greens to the batter.Each gives a different flavor and taste to adai.
  • You can even add ginger while grinding which gives a nice flavor to adai.


Sona said...

Nice clicks.. Adai is my fave and looks very crispy and yum!

Spill the Spices

Jeyashris Kitchen said...

super tempting adai and beautiful clicks too. Loved your version of making adai

Aruna Manikandan said...

Healthy and delicious dosa,my lil one loves to have with curd :)

Unknown said...

Wow my favorite dosa...healthy adai dosa...

Prathima Rao said...

A fav breakfast at home :) Th color of the adais look so good..very inviting!!
Prathima Rao
Prats Corner

Prathima Rao said...

A fav at home!!! The color of the adais look so good...very inviting ;)Adding carrots is a nive tip..
Prathima Rao
Prats Corner

Hari Chandana P said...

Woww... Yummy Yummy.. Looks super tempting and awesome.. love it :D

Jyotsna Pant said...

Loved These Dosas. I love all type of South Indian dishes. Thanks for posting this version of dosa.
With Love From Mom's Kitchen

Unknown said...

a favourite at the clicks..yumm

great-secret-of-life said...

crispy and yummy Adai. Love the color

Unknown said...

Healthy and crisp dosa.yummy

Priya Suresh said...

Such an incredible and super crispy adai dosa,wish i get some rite now..Drooling here.

Indian Khana said...

That's looks great with crispy, spicy and fab pics those napkins got the point? ;) said...

Healthy and delicious...

divya said...

Looks so yum n tempting ...nice click

Unknown said...

Nice color Pratibha, I love all variants of adai.

Nisha said...

Looks beautiful and healthy too

CbeFoodBlogger said...

Yummy adai dosa.. Good for an evening snack

FewMinute Wonders said...

Just had them for dinner last night. Over ate actually. The adai looks awesome!

Shanthi said...

i love the reddish color of dosai..awesome..

kate said...

Wow dosa looks awesome and tempting dear. Will try this soon.

Anonymous said...

Have you posted avial recipe too?

Jokubas said...

The adai looks awesome! I believe spicy coconut chutney worked fab.. Very nice images!

V.KUWAIT said...

Made adai for breakfast...perfect & very testy.

kavitha said...

I tried this and it came out so well...its exactly how my grandmother used to make it. Thank you

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top