Monday, 15 July 2019

Adai , South Indian Adai Dosa, how to prepare no fermentation mixed lentils spicy dosa

Today's recipe is Adai  || South Indian Adai Dosa || Mixed lentils Dosa, it is very protein rich, tasty, popular  breakfast recipe from Tamil Nadu and other areas of South India. It is prepared by soaking different lentils and grinding with spicies. We add lentils like urad dal, toor dal, chana dal, rice .. spices like red chilli , ginger etc.. is not it protein rich dosa ??  We can have it as breakfast or evening snack or even for dinner. For me i can have it in lunch time too when i am alone at home. We can have this with Coconut ChutneyPudina coconut chutneyGreen chutney, onion tomato chutney.. i even love to have as it is without any chutney too, as it is spicy and tasty without chutney too, today i had it with roasted cdal + coconut  chutney(putnala kobari pachadi).

 My mom add fresh coconut while grinding adai batter as it gives good taste. We have to soak lentils for minimum 3 hrs, for morning breakfast i soak it overnight. No need to ferment the batter, we have to prepare dosa's on the same day, or store it in refrigerator for next day not more than that.  I prefer to dosa's for 1 day and with left over batter i prepare panniyaram's (appe, ponganallu).  

                                       Adai Dosa

Preparation Time : 15 minutes
Soak time : minimum 3 hrs
Cook Time : 15 minutes
Serves : 10 Adai
Recipe Category: Breakfast / Regional
Recipe Cuisine: Tamil Nadu
Main Ingredient : Mixed lentils
Author: Aruna SarasChandra


raw rice - 11/2 cup
toor dal - 1/4 cup
urad dal - 1/4 cup
chana dal - 1/4 cup
moong dal - 2 tsp
methi seeds - 1/4 tsp
red chilli - 6 (adjust)
cumin seeds - 1 tsp
ginger - 1 inch
fresh coconut pieces - 1/4 cup(optional)
hing - 1/4 tsp
curry leaves - 3 sprigs
coriander leaves - 1 tsp
oil - to roast dosa


1) Take all the lentils mentioned into a bowl clean it under water for 2 to 3 times and soak it for minimum 3 hrs by adding red chillies.

2) After soaking remove water and take it into mixer jar, now add cumin seeds, ginger, fresh coconut pieces,salt. Grind it to coarse paste by adding required amount of water.

3) Now add finely chopped curry , coriander leaves and hing to the batter and mix it well. Check consistency if batter is too thick add some water, we need thick batter. 

4) Heat tawa and pour ladle full of dosa batter and spread it , give round dosa shape. Make small hole in the middle of adai(option) and pour a tsp of oil on adai. Flip the adai cook it both sides by pressing on low to medium flames.

Repeat the same process for remaining batter. That's it Adai dosa is ready to serve, Serve it hot to taste crispy adai.


** You can skip adding coconut .

** You can add finely chopped onion in batter or you can spread onion on the dosa too.

** Adai taste good when it is served hot.

** Add byadigi red chilli to get good color.

** You can also add turmeric powder to get color.

** Adding hing we gives good taste and adds flavor to adai.

Taking this Adai dosa to #204rth theme   #FoodieMondayBloghop fb group. This week theme is #NashtaTime suggested by one of my favorite, talented chef Priya Iyer who blogs at, do check her place for fabulous recipes and amazing travel stories. As per suggested theme we have to prepare famous regional breakfast we we belong, so i selected Tamil Nadu's famous Adai recipe.  

Also check other breakfast recipes by clicking link below pic. 

                                     Uggani bajji

                                                  Radi Mungaaku rotte

        Sweet Coconut paratha

                                      Idli Upma

Hope you like these crispy, tasty and healthy Adai Dosa. Give it a try and drop your comments and pics in inbox.

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You can also search recipe in BetterButter

in Indiblogger
in Plattershare
in MyTaste

Thanks for visiting my blog,
ArunaSaraschandra 😄