Adai Dosa Recipe: A Healthy, Flavorful South Indian Delight

Adai Dosa is a nutritious and delicious South Indian dish that is packed with protein, fiber, and essential vitamins. Unlike the usual crispy dosa, Adai is thicker, hearty, and made from a combination of different lentils and rice. It is typically served with coconut chutney or sambar, making it a wholesome meal.

Here’s a step-by-step guide on how to make Adai Dosa at home!

Ingredients:

• For the Adai batter:
  • 1 cup rice (short-grain or regular)
  • 1/4 cup split chickpeas (chana dal)
  • 1/4 cup split yellow moong dal
  • 1/4 cup toor dal (pigeon peas)
  • 1/4 cup urad dal (black gram)
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies (adjust based on spice preference)
  • 1-2 green chilies (optional)
  • 1/2 inch ginger piece
  • A pinch of asafetida (hing)
  • Salt to taste
  • Water (for grinding)
• For tempering (optional but recommended):
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies
  • A few curry leaves

Instructions:

Step 1: Soak the Ingredients

1. Wash the rice and all the dals (lentils) thoroughly.
2. Soak the rice and lentils together in water for about 3-4 hours or overnight. This helps in easy grinding and better texture.

Step 2: Grind the Batter

1. After soaking, drain the water from the rice and dal mixture.
2. In a blender or wet grinder, add the soaked rice, dals, cumin seeds, red chilies, ginger, and a pinch of asafetida.
3. Add water gradually to form a coarse batter, similar to the consistency of pancake batter. It should be thick but pourable.
4. Add salt to the batter and mix it well.

Step 3: Prepare the Tempering (Optional)

1. In a small pan, heat the oil. Once hot, add the mustard seeds and cumin seeds.
2. When they begin to splutter, add the dried red chilies and curry leaves.
3. Stir the tempering for a few seconds and pour it into the batter. Mix well to incorporate the flavors.

Step 4: Cook the Adai Dosa

1. Heat a flat non-stick tawa or skillet over medium heat and lightly grease it with oil.
2. Pour a ladle full of batter onto the tawa and spread it out gently into a thick, round shape (unlike regular dosa, which is thinner).
3. Drizzle some oil around the edges of the adai and cook for 2-3 minutes on medium heat until it turns golden brown.
4. Flip the adai dosa and cook the other side for another 2-3 minutes.
5. Once both sides are crispy and cooked, remove it from the tawa and serve immediately.

Step 5: Serve

Serve the Adai Dosa hot with coconut chutney, sambar, or even some jaggery for a sweet touch. You can also pair it with a vegetable side dish like avial or potato curry for a wholesome meal.

Tips:

• Consistency: Ensure that the batter is thick but not dry. You can adjust the water to get the desired consistency.
• Spice Levels: Adjust the number of green chilies and dried red chilies based on your preference for heat.
• Fermentation: Unlike regular dosas, Adai doesn’t need fermentation. However, if you have time, you can ferment the batter for a day to enhance the flavor.
• Variation: You can add finely chopped onions, carrots, spinach, or grated coconut to the batter for added texture and flavor.

Health Benefits of Adai Dosa:

• Rich in Protein: The combination of different lentils makes Adai a protein powerhouse, making it ideal for vegetarians.
• High in Fiber: With lentils and rice, Adai helps in improving digestion and maintaining gut health.
• Gluten-Free: The dish is naturally gluten-free, making it suitable for people with gluten intolerance.
• Low in Fat: Since it’s made with little oil and the lentils provide a healthy dose of fats, Adai is a heart-healthy option.

Adai Dosa is a filling, protein-rich, and flavorful alternative to the usual dosa and can be enjoyed for breakfast, lunch, or dinner. It’s a perfect way to kickstart your day with energy, especially when paired with a nutritious chutney or sambar! Enjoy this South Indian delight as part of a balanced diet.