Adai Dosa

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5 from 24 votes

Adai or adey dosey are savory crepes made with different types of lentils and rice. Vegan and gluten-free.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings: adais

Calories: 91kcal

Author: Shilpa Kerur

Ingredients

½ cup toor dal (pigeon pea)
½ cup chana dal (Bengal gram)
½ cup urad dal (split black gram)
½ cup moong dal (petite yellow lentil)
½ cup rice
½ cup coconut
1 inch ginger
3-4 green chili or serrano pepper (adjust as per taste)
1 tablespoon cumin seeds
1 teaspoon asafetida hing
1 large onion finely chopped
¼ cup cilantro (coriander leaves)
2 teaspoon salt (adjust as per taste)

Instructions

Making the batter:

Soak toor dal, chana dal, urad dal, moong dal, and rice in water overnight (or 3-4 hours).
Rinse the soaked dal-rice mixture thoroughly using running water. Drain all the water after rinsing.
Add coconut, ginger, green chili, hing, and cumin seeds. Grind into a slightly coarse batter using some water (see the tips section).
Transfer the ground batter into a large bowl and add chopped onion, cilantro, and salt. Mix well.
Add water to adjust the consistency of batter if needed. The adai batter is sightly thicker than the regular dosa batter.

Making adais:

Heat a tawa/griddle until it is hot. Turn the heat to medium. Lightly grease the tawa and wipe off excess oil using a paper towel. Sprinkle a few drops of water onto the tawa and let it evaporate.
Take a ladle full of batter and pour it into the center of the tawa. Using the ladle or a small bowl gently spread the batter in a circular motion.
Pour one teaspoon of oil or ghee onto the adai. You may skip the oil if you are using a non-stick tawa.
Cook on medium heat until brown
Flip the adai and cook on both sides.
Serve hot with the chutney of your choice.

Notes

Adai dosa batter is slightly thicker than regular dosa batter, almost like idli batter. Add a little water while grinding to get a thick batter. Adjust the consistency of the batter later only if needed.

Take care not to grind the batter into a smooth paste. It has to be a slightly coarse paste. After grinding, take a little batter between your thumb and finger and rub it. You must be able to feel slight coarseness.

I usually soak the lentils and white rice overnight. At a minimum, soak them for a couple of hours (3-4 hours). After soaking, wash them thoroughly before grinding. Soak the lentils and rice in filtered water where possible. Also, you can soak rice along with the dal, and there is no need to soak it separately.

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