Adai recipe with video and step by step photos. Adai, a mixed lentil dosa is a healthy Breakfast dish from Tamil cuisine. It is a high protein breakfast that also tastes delicious and is mostly served with a chutney. Adai dosa can be made thick or thin, soft or crisp all to suit your taste.
To make adai dosa, mixed dal/ lentils like chana dal, toor dal, moong and urad dal are used along with rice. Similar to the plain dosa recipe, each family has their own proportion of dals and rice.
The flavor and taste of the adai depends on the proportions used. In this post, I am sharing the ratios I usually follow to make this.
All the lentils and rice are soaked first for at least 2 to 3 hours. Then blended to a slightly coarse batter and allowed to rest for 2 to 4 hours. However adai comes out good even without resting.
I usually soak, blend, rest and then keep the batter in the fridge the previous night to prepare the next morning’s breakfast. Sometimes I also soak them the previous night (for 8 hours), blend them in the morning & use the batter directly without resting.
You many like this collection of Dosa recipes.
Video of Adai recipe
- ¾ cup rice (idly rice or short grain parboiled rice like sona masuri or ponni)
- ¼ cup chana dal / split skinned bengal gram
- ¼ cup toor dal / split skinned pigeon peas
- 2 tbsps moong dal / split skinned green gram
- 2 tbsps urad dal / split skinned black gram
- ¾ to 1 inch piece of ginger
- 4 to 5 red chilies (l use less spicy variety, use as desired)
- ¾ to 1 tsp jeera
- ⅛ tsp Hing/ asafoetida
- Salt as needed
- Water as needed to make batter
- Oil or ghee as needed
- 1 small onion finely chopped
- Handful of coriander leaves finely chopped
- Add all the lentils/ dals - chana, toor, urad and moong dal to a large pot. Wash them very well 3 times. Add enough water and soak them for 2 to 3 hours. You can also leave them overnight for 8 hours.
- Add rice to another large pot and wash 3 times. Add red chilies to the rice and soak them for 2 to 3 hours. Same this one too you can leave the rice overnight for 8 hours.
- Drain the water from both the pots.
- Add rice and red chilies to a blender jar along with little water. Blend to a slightly coarse paste or thick batter.
- Transfer the batter to a pot.
- Add dals, jeera and ginger to the jar. Also add little water and blend to a slightly coarse thick batter.
- Mix this with the rice batter. Allow to rest for 2 to 4 hours. You can also skip resting.
- Heat a pan. Add few drops of oil and smear it all over the pan with a tissue.
- While the pan heats, add chopped onions, salt, hing, coriander leaves to the batter.
- Mix everything well.
- If you prefer to make thick adai, the consistency of the batter must be thick but of spreading consistency.
- If you prefer thin adai, then add more water as needed. Mix well to bring the consistency to a slightly less thick batter, not runny. The batter must be easily spreadable on the pan.
- Regulate the flame to medium. Make sure the pan is hot.
- Pour one ladle of batter and spread it quickly like a dosa. Spread it to thick or thin adai as per your liking.
- Add ½ tsp oil or ghee across the edges. Cook on a medium heat.
- When it gets cooked on one side, the edges loosen from the pan slightly. Flip it and cook on the other side as well. Make sure it is cooked on both the sides until crisp.
- Serve adai dosa with coconut chutney or any other chutney.
How to make adai dosa
1. Add rice to a large pot or utensil and wash at least 3 times. Add fresh water and soak for at least 3 to 4 hours.
2. Add red chilies to the rice.
3. Add all the lentils to another pot. Wash them well and soak in enough water for at least 3 to 4 hours.
4. Drain water and add rice, red chilies, ginger and jeera to a blender jar. Also pour little water to make a thick and slightly coarse batter.
5. Make sure all the rice grains are crushed. If your blender jar is not big enough transfer the batter to a large utensil.
6. Add dal and little water enough to make a batter.
7. Blend to a slightly coarse batter.
8. Transfer this to the batter bowl. Mix well if you have kept the rice batter aside. Cover and rest for 2 to 4 hours. You can also make the adai right away. I feel resting the batter brings a good aroma and taste.
9. Add coriander leaves, hing, onions and salt. Do not add lot of onions it becomes difficult to spread the batter.
10. Mix everything well. You can add water to bring the batter to consistency. To make crisp and thin adai dosa, the consistency must be slightly thin but not very runny. To make thick once you can keep the batter slightly thick.
11. Grease a pan with little oil and heat it. The pan must be just hot enough and not very hot otherwise it is difficult to spread the batter. Pour the batter in the center of the pan.
12. Spread the batter quickly to a dosa, thick or thin to suit your liking. Add ghee or oil as desired. When it is cooked, the edges loosen from the pan.
13. Flip and cook on the other side. Flip again and fry till it turns crisp.
Adai is best served hot with chutney.