Adai Dosa Recipe

Welcome to our latest recipe post, where we will be sharing a delicious and nutritious Adai Dosa recipe! This traditional South Indian dish is made from a combination of rice and lentils, along with a variety of flavorful spices and vegetables. The unique aspect of this recipe lies in its coarsely ground batter and the addition of ingredients like drumstick leaves and grated carrots, giving the Adai Dosa a special taste and texture.

If you're looking to try something new and exciting in the kitchen, this recipe is definitely worth a try! So, let's dive in and learn how to make this delightful dish.

What Is Adai Dosa Recipe?

• Adai dosa is a traditional South Indian pancake made with a combination of rice and lentils, along with a variety of flavorful spices. This dish is a popular breakfast or snack option in South India, known for its crispy texture and delicious taste. The batter is mixed with onions, curry leaves, coconut, grated carrots, and drumstick leaves, bringing a unique twist to this classic recipe.
• The addition of fennel seeds and ginger adds a burst of flavor, making it a savory and satisfying dish. The combination of succulent main ingredients with Indian spices and unique seasoning makes Adai dosa a must-try for anyone looking to explore the diverse and delicious world of South Indian cuisine.

Why You'll Love Adai Dosa Recipe?

• Deliciously Crispy Texture: Adai dosa has a unique texture that is crispy on the outside and soft on the inside, making it a delightful dish to enjoy with your favorite chutney or topping.
• Protein-Packed: Adai dosa is made from a combination of lentils and rice, providing a good source of protein, making it a nutritious option for vegetarians and vegans.
• Rich in Fiber: With the inclusion of multiple dals, adai dosa is high in fiber, which is essential for digestive health and can help in keeping you feeling full for longer.
• Packed with Essential Nutrients: The use of different lentils and rice in the adai dosa batter provides a variety of essential nutrients, including iron, calcium, and B vitamins, contributing to a healthy, balanced diet.
• Gluten-Free and Easy to Digest: Adai dosa is naturally gluten-free and easier to digest compared to traditional dosa, making it suitable for those with gluten sensitivities or digestive issues.
• Versatile and Customizable: You can customize adai dosa by adding your favorite vegetables and spices to the batter, giving you the freedom to create a dish that suits your taste preferences and dietary needs.

Ingredients for Adai Dosa Recipe

• Raw rice and Idli rice:
  These two types of rice provide the base for the adai dosa batter, giving it a unique texture and flavor.
• Tur dal, Bengal gram/channa dal, Urad dal, Moong dal:
  These lentils add a rich, nutty flavor to the adai dosa, along with adding a good source of protein.
• Fennel seeds:
  Fennel seeds add a warm, slightly sweet flavor to the adai dosa, enhancing its overall taste.
• Red chilli and ginger:
  These two ingredients add a spicy and aromatic kick to the adai dosa, providing a burst of flavor in every bite.
• Asafoetida/hing and turmeric powder: Asafoetida adds a unique, savory flavor to the adai dosa, while turmeric powder provides a vibrant color and a subtle earthy taste.
• Coconut oil, onion, grated coconut, curry leaves, grated carrot, drumstick leaves: These ingredients add a depth of flavor and texture to the adai dosa, creating a savory and aromatic profile that complements the other ingredients perfectly.

How To Make Adai Dosa Recipe?

To create a delicious Adai Dosa, follow these simple steps:

• Soak a mixture of rice and dal for 4-5 hours to ensure that they grind easily and have the right consistency.
• Grind the soaked mixture coarsely with red chili, fennel seeds, and ginger to add flavor and texture to the batter.
• Mix in salt, turmeric powder, asafoetida, and baking soda to give the Adai batter its characteristic taste and color.
• Add finely chopped onions, curry leaves, coconut, grated carrot, and drumstick leaves to enhance the flavor and nutrition of the Adai batter.
• Heat a non-stick tawa and pour a ladle of batter onto it, spreading it in a circular motion.
• Drizzle oil around the Adai and let it cook until golden brown on both sides.
• Serve the Adai hot with coconut chutney, butter, jaggery, or honey for a delightful experience.

Each step is essential to creating the perfect Adai Dosa, ensuring a flavorful and satisfying meal for you and your loved ones!

Serving Suggestions for Adai Dosa Recipe

• Coconut Chutney: Adai dosa pairs perfectly with coconut chutney. The creamy texture and subtle flavor of the chutney complement the crispy and savory adai dosa.
• Jaggery or Honey: For those with a sweet tooth, try serving adai dosa with a drizzle of jaggery or honey. The sweetness balances out the spiciness of the dosa and adds a delightful contrast of flavors.
• Butter: A classic choice for serving adai dosa is with a dollop of butter. The rich and creamy butter adds an indulgent touch to the crispy dosa.
• Mixed Vegetable Sambar: For a complete meal, pair adai dosa with mixed vegetable sambar. The hearty and flavorful sambar enhances the taste of the dosa and adds a dose of wholesome goodness to the meal.
• Tomato Chutney: Another delicious option to serve with adai dosa is tangy tomato chutney. The tartness of the chutney complements the dosa, creating a delightful flavor combination.
• Raita: For a refreshing and cooling side, consider serving adai dosa with raita. The creamy and yogurt-based raita provides a contrast to the spiciness of the dosa, making it a well-rounded meal.

Enjoy your adai dosa with these delicious serving suggestions to elevate your dining experience!

Tips for Making Adai Dosa

• Preparation Time: It is important to soak the rice and dal for at least 4-5 hours to ensure the batter is the right consistency. This allows the batter to grind coarsely and results in a perfect adai dosa.
• Cooking Techniques: When cooking the adai on the tawa, make sure to drizzle oil around the edges and in the center as well. This helps in getting a crispy and evenly cooked adai dosa.
• Garnishing: Garnishing the adai dosa with finely chopped onions, curry leaves, coconut, grated carrot, and drumstick leaves not only enhances the flavor but also adds to the presentation of the dish.
• Serve Hot: Adai dosa is best enjoyed hot, so make sure to serve it immediately after it is cooked. It pairs well with coconut chutney, butter, jaggery, or honey.
• Portion Control: Use one and a half ladle of batter for each adai dosa to spread it evenly and ensure it cooks through.
• Golden Brown Perfection: Cook the adai dosa until it becomes golden brown on both sides, ensuring it is crispy and flavorful.

Variations for Adai Dosa Recipe

• Vegetable Adai: You can add a variety of vegetables to the adai batter to make it more nutritious and colorful. Try adding finely chopped spinach, grated zucchini, or even mashed sweet potatoes for a twist on the classic recipe.
• Protein-packed Adai: For a boost of protein, consider adding sprouts or cooked quinoa to the batter. This will not only enhance the nutritional value of the adai but also add a subtle texture and flavor.
• Spicy Adai: If you like your adai on the spicier side, increase the quantity of red chilies or add some freshly ground black pepper for an extra kick. You can also experiment with different types of chili peppers for a unique spicy flavor.
• Gluten-free Adai: To make the adai gluten-free, you can skip the asafoetida and use gluten-free baking soda. You can also substitute the traditional rice and dal with gluten-free alternatives such as brown rice, quinoa, or lentils.
• Savory Adai: For a savory twist, add some finely chopped green chilies, fresh cilantro, and a dash of cumin seeds to the batter. This will give the adai a distinct flavor that pairs well with tangy chutneys or spicy pickles.
• Sweet Adai: If you have a sweet tooth, try adding a tablespoon of sugar or jaggery to the batter along with some grated coconut and a pinch of cardamom. This unique variation can be enjoyed with a dollop of ghee or a drizzle of honey.

These variations will allow you to personalize the traditional adai dosa recipe and create a dish that suits your taste preferences and dietary needs. Feel free to experiment with different ingredients and create a unique adai experience every time you make it!

How to Store Adai Dosa Recipe

• To maintain the freshness of the raw rice, idli rice, tur dal, bengal gram, urad dal, and moong dal, store them in airtight containers in a cool, dry place.
• Add a few fennel seeds to the container to help keep the dals fresh and free from pests.
• Red chilies and ginger should be stored in airtight containers in a cool, dark place to retain their flavor and aroma.
• Asafoetida and turmeric powder should be stored in airtight containers away from moisture and heat to preserve their potency.
• Store grated coconut, chopped onions, curry leaves, and grated carrot in separate airtight containers in the refrigerator to keep them fresh for a longer period of time.
• Drumstick leaves should be stored in the refrigerator in a zip-top bag or airtight container with a paper towel to absorb excess moisture, ensuring they stay fresh.

By following these simple storage tricks, you can ensure the ingredients for your Adai Dosa recipe stay fresh and flavorful.

Frequently Asked Questions (FAQs)

Can I adjust the spiciness of the Adai Dosa?

• Yes, you can adjust the spiciness of the Adai Dosa by adding more or fewer red chilies according to your preference. You can also add or reduce the amount of ginger to control the heat level.

Can I make the Adai batter in advance and store it?

• Yes, you can make the Adai batter in advance and store it in the refrigerator for up to 2-3 days. This will allow the flavors to develop and make the Adai even more delicious.

Can I make Adai Dosa without drumstick leaves and coconut?

• Yes, you can make Adai Dosa without drumstick leaves and coconut if these ingredients are not available to you. The dosa will still turn out delicious without them.

Can I use any type of oil for making Adai Dosa?

• Traditionally, Adai Dosa is made using coconut oil, but you can use any type of cooking oil that you prefer. However, using coconut oil will enhance the authentic flavor of the dosa.

Can I use a regular pan instead of a non-stick tawa?

• Yes, you can use a regular pan instead of a non-stick tawa to make Adai Dosa. Just make sure to grease the pan well before pouring the batter to prevent sticking.

Can I serve the Adai Dosa with other side dishes?

• Yes, you can serve the Adai Dosa with a variety of side dishes such as coconut chutney, butter, jaggery, or honey. These accompaniments will complement the flavors of the dosa and enhance the overall dining experience.

Recipe Card

Adai Dosa Recipe 2020-10-16 03:29:13

Adai Dosa Recipe

Serves: 3

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 1/2 cup Raw rice
• 1/2 cup Idli rice
• Tur dal - 1/4 cup
• 1/4 cup Bengal gram/channa dal
• 1/4 cup Urad dal
• Moong dal - 1/4 cup
• 1 tsp Fennel seeds
• 4 to 5 Red chilli
• 1 inch Ginger
• 1/4 tsp Asafoetida/hing
• A pinch of Turmeric powder
• A pinch of baking soda
• Salt as needed
• Coconut oil for making Adai
• 1 medium sized onion, finely chopped
• 1/4 cup finely chopped or grated coconut
• Few, chopped Curry leaves
• 1 medium sized carrot, grated
• Handful of Drumstick leaves

Instructions

• Soak rice and dal together for 4- 5 hours.
• Grind it coarsely along with red chilli, fennel seeds, ginger, and water as needed in two batches. The batter should not be thick nor watery.
• Then add salt, turmeric powder, asafoetida, and baking soda, mix well.
• Further, add finely chopped onions, curry leaves, coconut, grated carrot, and drumstick leaves to the batter. Adai batter is now ready.
• Heat a non-stick tawa over medium heat.
• When the pan heats, drizzle some water and clean the water by using a kitchen tissue.
• Then pour one and a half ladle of batter and spread it in a circular motion.
• Drizzle 2 to 3 tsp of oil around the adai.
• Make a hole in the center of the adai and pour a little oil on the hole also. Let it get cooked.
• Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai.
• Cook the adai until it becomes golden brown.
• After both sides are cooked well, remove from the tawa and serve it hot with coconut chutney or butter or jaggery or honey.
• By Santhi Therese
  The Indian Claypot

Step-By-Step Instructions:

Soak rice and dal together for 4- 5 hours.

Grind it coarsely along with red chilli, fennel seeds, ginger and water as
needed in two batches. The batter should not be thick nor watery.

Then add salt, turmeric powder, asafoetida and baking soda,

and mix well.

Further, add finely chopped onions, curry leaves, coconut, grated carrot
and drumstick leaves to the batter.

Adai batter is now ready.

Heat a non stick tawa over medium heat. When the pan heats, drizzle some water
and clean the water by using a kitchen tissue. Then pour one and half ladle of batter and spread it in a circular motion. Drizzle 2 to 3 tsp of oil around the adai.
Make a hole in the centre of the adai as shown in the video and pour little oil on the hole also.

Let it get cooked.

Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Cook the adai until it becomes golden brown.

After both sides are cooked well, remove from the tawa and serve it hot with coconut chutney or butter or jaggery or honey.