Adai Dosa Recipe | Dosa with lentils | Protein rich breakfast | South Indian Breakfast Recipe

Adai dosa or orange dosa as I call it is a healthy breakfast recipe from the South. Adai is a combination of rice with a range of colorful lentils all soaked together and ground to form a thick batter and later spiced up. Usually Adai is served with Aviyal, I really wonder who made that pairing, it seems to work really well, but you can also make coconut chutney or any kind of chutney to go with this spicy dosa. My version of making this adai is more like dosa as I don't love to eat a very thick dosa but something that is light and filling. You can easily mix and match with the dals and still you will get a great tasting adai. Mind you the dry red chilis in this recipe might be a lot but it adds color to the dosa and also it totally depends on what kind of red chilis you use. Usually everyone says you can grind the batter using a mixer but I always prefer to grind in the table top grinder as it does the job well and I save some life to my mixer.

Adai dosas are usually thick and can be filled with chopped onions, green chillis, coriander and drumstick leaves but I went the simple way to make them plane. Although they look similar to dosas still there is a unique taste of lentils in these dosas and they are so filling too. Oh did I tell you that this is one recipe that does not require fermentation of batter? you can almost use the batter after it is ground by spicing it. Ok lets move on to the recipe

ADAI DOSA RECIPE

Recipe Source ~ Own

Makes ~ 20 adai

Prep time ~ 20 mins

Grind time ~ 30 mins

Serving Suggestion ~ along with Aviyal or coconut chutney

Ingredients

Oil  - to make adai

Salt - to taste

Turmeric powder - 1/4 tsp

Chopped onions to garnish (optional)

Chopped coriander to garnish (optional)

Chopped green chili (optional)

To grind batter -

Raw rice - 1 cup

Idly rice - 1 cup

Chana Dal - 1/2 cup

Toor dal - 1/4 cup

Masoor dal - 1/4 cup

Urad dal - 1/4 cup

Moong dal - 1/4 cup

To grind spice -

Dry red chilli - 20 nos

Fennel seeds - 1 tbsp

Hing - 1 tsp

Ginger - 1" piece minced

Garlic - 3 pods

Method

• Take all ingredients mentioned under to grind batter in a large bowl wash it with water 2-3 times and soak in water for 3-4 hours
• Drain the excess water and grind the ingredients for 20-30 minutes until it reaches dosa batter consistency.
• Meanwhile grind all the ingredients under to grind paste and add to the batter along with salt, turmeric powder, mix well and set aside for 20 mins
• Heat a skillet and drizzle oil/ghee now take a laddle full of the batter and make thick pancakes/ dosas, drizzle with more oil/ ghee

Serve hot along with aviyal or coconut chutney

Cooks Wisdom 

- Adding ghee adds more flavor to the adai but if you want an healthy alternative go for gingerly oil

- You can add 1/4 cup grated coconut to the batter if you want more coconut flavor 

- Add more colorful lentils this adds more color to the adai and also you can adjust the no of red chili to the recipe, although I used a lot of them still the adai was not that spicy. if you are worried if it would be too hot just use kashmiri red chilli powder a tsp for the color

- adding ginger and garlic gives and extra punch you can always avoid if you have satvic taste.