Adai Dosa | Lentil Dosa | Pancake Recipe

Adai Dosa | Lentil Dosa | Pancake Recipe

Adai Dosa – It’s a South Indian pancake made from different lentils, rice and spices. It’s a very tasty and nutritious recipe. This dosa is mainly prepared for breakfast and it is usually accompanied with avial or chutney.

Crispy Adai Dosa Recipe
Crispy Adai Dosa Recipe

These days I am in love with green chutneys like mint, coriander and curry leaves. So I accompanied with coriander chutney. But coconut chutney goes well with this dosa.

Adai is very famous in South India, It’s slightly dense and very filling, unlike normal dosa. We don’t need to ferment the batter for a long time. After grinding the batter, 1 to 2 hours of resting time is enough and you can make the Adai immediately.

But if you allow the batter to ferment overnight in the fridge. The next day you can make this crispy dosa from the Adai batter.

Every household has certain preferences in using the lentils and spices for Adai dosa. But this is the way my mom prepares since everyone in my home is a big fan of crispy dosa.

If you are going to try this recipe for the first time, then I am sure, you will fall in love with the taste of the dosa. You will make quite often. I prepare this dosa every alternate week. You can also add other lentils and spices like moon dal, onion etc., by adjusting the quantity accordingly.

Adai Dosa | Lentil Dosa | Pancake Recipe

It’s a South Indian pancake made from different lentils, rice and spices. It’s a very tasty and nutritious recipe.
Prep Time1 hr 30 mins
Fermenting Time1 hr
Total Time2 hrs 30 mins
Course: Breakfast
Cuisine: South Indian
Keyword: Adai Dosa, Healthy Indian Breakfast, indian food, Lentil Dosa, Lentil Pancake
Servings: 15 dosas
Author: malinispace

Ingredients

  • 1 cup Idli Rice (Par boiled or boiled rice)
  • 1 cup Kolam Rice (Raw rice)
  • 1 cup Urad dal (Black gram or Black Lentil)
  • 1 cup Chana dal (Split Chickpeas)
  • 1 cup Toor dal (Split Pigeon peas)
  • 2 to 3 tbsp Fenugreek seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida powder
  • 5 to 6 Dry Red Chilli
  • Curry leaves Few
  • Salt Required level

Instructions

  • First, take all the lentils and rice in a wide mixing bowl. (Chana dal, Toor dal, Urad dal, Idli rice, Raw rice, and fenugreek seeds). Soak these for at least 2 hours.
  • After soaking this dal and rice, clean and rinse minimum twice and make it ready for grinding.
  • Now add these soaked dal and rice to the grinder. Add 1/2 cup of water. Then after a while add other spices like curry leaves, red chillies, cumin seeds and asafoetida to the grinding mixture. Meanwhile add water if it is required. Grind the batter to dosa consistency.
  • Allow the batter to rest for 1 to 2 hours. Then you can make the dosa like we usually do.
  • Spread little oil or ghee over the dosa. Once it is cooked, you can flip and roast for few secs.
  • If you ferment the batter overnight in the fridge, you will get a nice crispy dosa the next day. I used cast iron to make this dosa, I got this nice texture. Try and let me know, how you like it.
Crispy Adai Dosa Ingredients
Crispy Adai Dosa Ingredients

Ingredients:

  • Idli rice – 1 cup (180 ml)
  • Raw rice – 1 cup (Kolam rice)
  • Toor dal – 1 cup (Tuvar dal)
  • Chana dal – 1 cup
  • Urad dal – 1 cup
  • Fenugreek seeds – 2 tbsp
  • Asafoetida – 1/4 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves – few
  • Red chili – 4 to 5

Process:

Get all the ingredients ready. First, take all the lentils and rice in a wide mixing bowl. (Chana dal, Toor dal, Urad dal, Idli rice, Raw rice, and fenugreek seeds)

Soak these for at least 2 hours.

After soaking this dal and rice, clean and rinse minimum twice and make it ready for grinding.

Now add these soaked dal and rice to the grinder. Add 1/2 cup of water. Then after a while add other spices like curry leaves, red chillies, cumin seeds and asafoetida to the grinding mixture. Meanwhile add water if it is required. Grind the batter to dosa consistency.

Allow the batter to rest for 1 to 2 hours. Then you can make the dosa like we usually do.

Spread little oil or ghee over the dosa. Once it is cooked, you can flip and roast for few secs.

If you ferment the batter overnight in the fridge, you will get a nice crispy dosa the next day. I used cast iron to make this dosa, I got this nice texture. Try and let me know, how you like it.

Crispy Adai Dosa Recipe
Crispy Adai Dosa Recipe

Happy Cooking 🙂

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2 thoughts on “Adai Dosa | Lentil Dosa | Pancake Recipe

  1. I Have moved to a part of Soth Africa that doesn’t have the population of Indians as I was used to near Durban. So now finding ingredients and help with the names is difficult, and I was hoping you could tell me the ingredients by alternate names?
    Thank you

    1. Thank you for dropping by. Sure I can help you with the ingredients name in English.

      Urad dal – Black gram | Black lentil (we clean and use the white part here)
      Chana dal – Split chickpeas
      Toor dal – Split pigeon peas
      Idli rice – Boiled rice (It’s slightly bigger than normal rice, par boiled rice is also fine.)
      Kolam rice – Raw rice.

      Hope this helps!

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