Breakfast
Adai Dosa Recipe | Protein Packed South Indian Breakfast
Adai dosa is a hearty South Indian dish that brings together rice and lentils in one wholesome meal. Unlike the regular dosa, this one doesn’t need fermentation. That means you save time without missing out on taste. The texture is rustic, the flavor bold, and the nutrition unmatched. Let’s walk through this protein-packed recipe step by step.
If you love dosa but don’t have time for overnight fermentation, adai is your friend. It’s healthier, faster, and still full of flavor. Think of it as dosa’s rugged cousin who brings more protein to the table.
And between us, adai with jaggery and butter is pure comfort food. It makes you feel like you’re back at your grandmother’s kitchen.
Want to skip the soaking and grinding? Get fresh Adai Dosa mix from Oor Sandhai and enjoy a protein-rich breakfast at home. Adai Dosa Mix”
About Adai Dosa
Adai dosa is a traditional Tamil Nadu recipe made with a mix of rice and lentils. The batter is ground coarse, spiced with red chilies, fennel, ginger, and curry leaves. When cooked, adai is thicker than a plain dosa, crisp on the edges, and soft inside. It pairs beautifully with coconut chutney, avial, or even a dollop of butter and jaggery.
I’ve grown up eating adai on rainy evenings. My grandmother would serve it with fresh butter. Sometimes she even sneaked in onions and garlic for extra flavor. I once tried adding ghee right at the end, and trust me, it gave the adai a beautiful aroma.
Ingredients
- ½ cup parboiled rice (idli rice works well)
- ½ cup raw rice
- ¼ cup toor dal (pigeon peas)
- ¼ cup chana dal (Bengal gram)
- 2 tbsp urad dal (black gram)
- 2 tbsp moong dal (green gram)
- 4-5 dried red chilies
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- A pinch of hing (asafoetida)
- ½ tsp turmeric
- 1-inch ginger piece
- 1 medium onion (optional)
- Few curry leaves
- 2 tbsp coriander leaves
- Salt to taste
- Ghee or oil for cooking
Instructions
Soak Rice and Lentils
Wash the rice and lentils well. Soak them together for 2-3 hours. This softens the grains and makes grinding easier.
Grind Batter
Drain the soaked rice and lentils. Add red chilies, fennel seeds, cumin, ginger, and turmeric. Grind coarsely in a blender. The batter should be thicker than dosa batter.
Add Seasoning
Mix in chopped onions, curry leaves, and coriander. Stir in hing and salt. Rest the batter for 20 minutes. No need to ferment.
Cook on Tawa
Heat a dosa pan or tawa. Pour a ladle of batter. Spread into a thick circle. Drizzle ghee or oil on sides. Cook until edges turn crisp and center is golden. Flip and cook the other side.
Serving Suggestions
Serving Ideas ( Adai + )
- Coconut chutney
- Onion chutney
- Avial (Kerala-style vegetable curry)
- Coconut-Ellu Urundai
Variations
- Crispy Adai Dosa: Spread batter thinner, roast with more oil.
- Mini Adai: Make small, thick rounds perfect for kids.
- Crispy Adai Dosa: Spread batter thinner, roast with more oil.
Health Benefits
Protein-rich: A mix of toor dal, chana dal, moong dal, and urad dal makes it a complete protein dish.
Nutrient-dense: Packed with fiber, iron, and vitamins.
Versatile: Works for breakfast, dinner, or even a light snack.
More Recipes to Try
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can try.
Adai Dosa Recipe
Adai Dosa with rice and lentils. A protein-rich, no-fermentation South Indian recipe with step-by-step method, benefits, and tips.
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