Adai dosa is a different kind of dosa, a healthy and delicious breakfast idea. The dosa batter is not needed to ferment and can be quickly made in 20 minutes.
A healthy protein packed dosa for breakfast:
Adai is made up of lentils and rice. It is a healthy combination that is rich in protein, and carbs. It is not only healthy but also tasty and filling breakfast. It can be equally tasty and crispy compared to the regular fermented dosa. This adai dosa is also an excellent way to include lentils in your diet, and if you have kids, it is a must-have recipe in your kids diet plan. My son Aldrich does not like many lentils based food, because of the taste and texture. However, lentils are crucial in any kid’s diet because of the richness in protein. So I make this dosa at least twice in a week. He loves this dosa because it is little different, crispy and delicious.
Smart Cooking Tips:
1. Soak lentils and rice together for at least 4 – 5 hours. Soaking longer time helps in grinding the lentils faster and smoother. If you are planning to make it for breakfast, soak the lentils and rice overnight and grind it in the morning. This way grinding takes only 15 minutes, so you can make this dosa in 20 minutes.
2. Make sure to chop the onion and green chilies finely. Otherwise, the dosa might not be even. If you are making it for younger kids, avoid adding green chilies.
3. You can also add chickpeas in this dosa. Soak dry chickpeas with rice and lentils and grind it. That will make this dosa a protein powerhouse.
4. Add water little by little and grind it to a smooth batter. Avoid adding more water, the batter will become thin and difficult to make dosas.
Easy and Quick Dosa without Fermentation:
Although this dosa requires soaking and grinding, you can make it as soon as you make the batter. During cold weather, it will be hard for your regular dosa batter to ferment. This dosa will be helpful because it does not require any fermentation process.
Adai dosa is a different kind of dosa, a healthy and delicious breakfast idea. The dosa batter is not needed to ferment and can be quickly made in 20 minutes.
- 0.50 cup MOONG DAL RAW
- 0.25 cup CHANNA DAL RAW
- 0.50 cup TOOR DAL
- 1 tbsp URAD DAL
- 0.50 cup IDLI RICE
- 0.25 tsp HING OR ASAFOETIDA
- 5 no DRY RED CHILIES
- 1 cup ONION CHOPPED
- 1 no GREEN CHILIES
- 0.50 cup BASMATI RICE
- 1 inch GINGER
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Wash and soak the idli rice, basmati rice, toor dal, channa dal, moong dal and urad dal together for 5 hours.
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After 5 hours grind rice, lentils, ginger and red chilies together until smooth. Add water little by little and grind it to a smooth batter. The batter should not be too thick or thin.
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Chop the onion and green chilies finely. In a wide bowl combine rice and lentils batter, chopped onion, green chilies, salt, and asafoetida together. Mix well.
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In a hot skillet pour a ladle full of batter and spread it in a circular motion. Drizzle oil on sides of the dosa and cook until the bottom side turns crispy.
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Flip and cook on the other side until the brown spots appear. Adai dosa is ready to be served.
How to serve Adai Dosa?
Serve Adai dosa with your favorite chutney like tomato, onion and coriander chutney.